TINY Kitchen Country Hen

If you know me, you know I love brunch. Like really, really love brunch. And I don't mean the girls-gone-wild on bottomless Mimosas version (although, that isn't so bad). I mean the make-at-home and enjoy while listening to records in your jammies kind of brunch.

This recipe is an easy, delicious, hearty and beautiful brunch idea for your next lazy Sunday. It involves one of my swear-by freezer staples: frozen shredded hash browns. I like the Trader Joe's hash browns but any will do! This dish It's a crowd pleaser and awesomely versatile in that you can swap meats and veggies to customize to your liking (and whatever may be in the fridge).

Hope you Enjoy!

xoxo

Tessa

INGREDIENTS

1 package frozen shredded hash browns

6 eggs

4 slices of turkey bacon, diced

1/3 cup sweet onion, diced

1/2 cup green bell pepper, diced

1/2 tbs olive oil

salt, pepper

Optional: 1/3 cup shredded cheddar or jack cheese

DIRECTIONS

• Cook hash browns according to package in a large skillet

• Remove hash browns from pan, set on paper towel covered plate to drain

• In the same pan, cook your turkey bacon

• Once bacon has started to crisp, add olive oil and onion. Sauté until fragrant

• Add bell pepper and sauté another few minutes

• In a small bowl, whisk eggs (adding a few tsps of water) with salt and pepper until frothy

• Pour eggs over veggie + turkey bacon mixture

• Using a spatula, carefully combine the veggies and scrambled eggs, as eggs begin to cook

• Fold in the hash browns and combine all ingredients

• Optional: sprinkle cheese over mixture

• Once eggs are set, you're done!