Happy New Year! I hope you all had a great weekend of celebrating and welcoming in 2017!
In commemoration of starting the new year, I am excited to share a delicious and super healthy breakfast skillet that has become a new family favorite! It’s very simple to make and SO so savory! It’s also gluten free and diary free so those with gluten intolerance can eat up!
I have always loved hash browns so this hash brown crust makes me very pleased! You shred the potatoes and press them into your skillet to make a crust. After baking the crust to slightly golden and crisp you add your filling mixture of sauted kale, mushrooms, onions, garlic and Italian sausage. You poach six eggs over the top and Voila’, the perfect combo of favors!
Hope you enjoy this delicious and nutritious gluten free diet breakfast!
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