Recipe for your box....

     This week was our staff meeting week and I tried something new! Again! My co-workers are guinea pigs when it comes to bringing food to staff meetings. Everyone here will eat their vegetables like they are supposed to :), so I try new things. This week I made a breakfast pizza/casserole of sorts and added all kinds of fun things. The original recipe that I tweaked and made my own can be found on www.iowagirleats.com. It's very adaptable. I am going to make it again at home with less of the green stuff:)

Here's the orginal:

Gluten Free Breakfast Pizza with Hash Brown Crust

Ingredients 

3 Tablespoons extra virgin olive oil, divided 

10oz frozen shredded hash browns (about 3­1/4 cups,) 

thawed garlic powder onion powder 

3 eggs 

salt and pepper 

1/3 cup chopped mushrooms 

1/3 cup chopped asparagus stalks 

4 slices bacon, cooked then chopped 

4oz freshly shredded cheddar cheese 

2 green onions, chopped 

Directions 1. Preheat oven to 425 degrees. Drizzle 1 Tablespoon extra virgin olive oil into the bottom of a 10” cast iron or heavy bottomed, oven­safe skillet then tilt or brush the skillet to evenly coat the bottom in oil. 2. Press thawed hash browns in a kitchen towel to remove as much excess moisture as possible then transfer to a large bowl and mix with remaining 2 Tablespoons extra virgin olive oil, garlic powder, and onion powder, to taste. Transfer to prepared skillet then firmly press into an even layer with your hands and bake until golden brown and crispy, 20/­25 minutes, rotating pan 180 degrees halfway through. 3. Meanwhile, whisk eggs in a large bowl with salt and pepper. When hash brown crust is golden brown, season the top with salt and pepper then pour eggs evenly over the top and bake for 1 minute. Top with chopped mushrooms, asparagus, bacon, and cheese then continue baking until cheese is golden brown and bubbly, 5-­7 minutes. Let pizza sit for 5 minutes then use a spatula to help slide onto a cutting board. Slice, top with chopped green onions, and then serve.

Notes: If your pan is larger than 10", add enough hash browns to cover the bottom of the pan and then a little more. 

So my corrections included more eggs and bacon. Then, I added spinach, broccoli and roasted cherry tomatoes. I topped with a small bag of colby jack cheese and some feta cheese sprinkles!! Totally yummy!!

And I got the highest compliment....I got asked for the recipe....