You guys remember my Hash Brown Breakfast Bake, right? I mean, how could you not?! It’s one of the tastiest breakfasts ever and if you haven’t made it yet, you absolutely need to! Seriously, get on it! 🙂
Ok, so the Hash Brown Breakfast Bake is, no doubt, a delicious dish, but it’s not very healthy. In fact, we’ve tried to use it again and again in our Designed to Fit Nutrition meal plans, but it never quite fits. (It’s really high in fat from all of those hash browns!) Even still, I make one of these breakfast bakes just about every week because they’re so friggin’ good. (Mal typically eats the majority of it, but I’ll have a piece or two.) I usually have a couple of hash brown patties leftover, so I decided to make my own (lower fat) version.
I actually created this healthier recipe about a month ago (you may have seen it on Instagram already) and continue to make it week after week, so I decided that it needed its own blog post. It’s definitely a staple recipe in our house nowadays! It’s so easy and perfect for busy weekday mornings… just reheat! I also like taking a piece and putting it in between a toasted English muffin for a quickie breakfast sandwich. It’s so darn good and (mostly) healthy, so I hope you try it!
Broccoli & Parmesan Hash Brown Bake
- 5 eggs (or 3 eggs + 1/2 cup liquid egg whites – I ran out of eggs the other day and this worked)
- 1/2 cup grated Parmesan
- 1/2 cup unsweetened almond milk
- 1 cup broccolini (chopped broccoli, or riced broccoli)
- 2 hash brown patties (I used Trader Joe’s brand)
- garlic/onion powder (salt, and pepper to taste)
Preheat oven to 350 degrees F. Combine ingredients, except hash browns, in a mixing bowl.
Pour mixture into a 8×8 square baking dish.
Cut hash brown patties into 16 pieces and then place on top. Bake for 35 minutes. Serve immediately.
Makes 4 servings Macros: P 17 C 5 F 11 (5 egg version)