I scrapped our dinner plans yet again tonight. Brian had a late conference call, so when one of my friends asked us to meet them at our school’s Spirit Night at Burger House (which I’d completely forgotten about), I threw the kids in the car and off we went. Any excuse to not have to cook TWO dinners okay by me.
I’m on the hunt for a good breakfast option. I’ve been eating Greek yogurt with fruit and almonds, but for some reason it makes me feel gross when I work out afterwards. I should probably just get up earlier rather than wolfing something down 30 minutes before my class… buuuuuut sleep? I like it.
Anyway, seeking something high protein and fast and not just straight up eggs. I found this recipe on Carrots N Cake for a healthy broccoli and parmesan hash brown bake and decided to give it a shot. It’s actually in the oven right this minute. I plan to portion it out and then just zap it in the microwave in the morning.
It comes together really quickly. You just beat 5 eggs, then stir in riced broccoli (or chopped broccoli), grated parmesan, milk (I used half and half because all we had was chocolate milk), and garlic powder/onion powder/salt/pepper. Then top with cut up hash brown patties. Um, so be careful if you’re cutting frozen hash browns, ‘kay? I almost lost a finger.
Pour into a greased 8×8 dish:
Bake for 35 minutes:
I’ll let you know how it is tomorrow!