One of the most popular savory breakfast combinations is eggs, bacon, and potatoes. This healthy breakfast casserole takes that combination and elevates it even further with vegetables and a secret layer of microgreens!

The nicest part about this recipe is that you can experiment with different types of microgreens. It’s also simple to scale up to two or three at a time. They’re also delicious when served cold. Do you have any cooked vegetables left over? Include these as well.

If you have picky eaters or want to consume more greens, this is a quick and easy way to do so. Feel free to add more microgreens if desired. You can even use an entire round tray of broccoli microgreens without sacrificing the egg flavor.

Servings: 6

Ingredients

• 8 strips applewood smoked bacon
• 4 cups peeled and grated Potatoes
• 1 cup grated yellow onion
• 1 cup fresh breadcrumbs
• ¼ cup jalapeño pepper, finely chopped
• 1 tablespoon garlic, minced
• olive oil for the pan, if necessary
• 1¼ teaspoon salt
• freshly ground black pepper
• 6 large eggs
• small handful of micro greens

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large sauté pan over medium heat, add the bacon. Cook for about 5 minutes per side until crispy. Set aside.
3. Grate the potato and onion in a food processor fitted with the grater attachment. Then squeeze as much moisture as you can out of the potatoes and onion with your hands.
4. Toss the potatoes and onion in the pan with the bacon oil, along with the breadcrumbs, jalapeno pepper, and garlic.
5. Turn the heat to medium-high and drizzle with the olive oil. Cook, stirring frequently, for 15 to 20 minutes, or until everything is golden brown.
6. Chop or break the bacon into small pieces. Mix it in with the rest of the ingredients in the pan. Then season with a pinch of salt and a few grinds of pepper.
7. Preheat the oven to 375 degrees Fahrenheit.
8. In a large sauté pan over medium heat, add the bacon. Cook for about 5 minutes per side until crispy. Set aside.
9. Grate the potato and onion in a food processor fitted with the grater attachment. Then squeeze as much moisture as you can out of the potatoes and onion with your hands.
10. Toss the potatoes and onion in the pan with the bacon oil, along with the breadcrumbs, jalapeno pepper, and garlic.
11. Turn the heat to medium-high and drizzle with the olive oil. Cook, stirring frequently, for 15 to 20 minutes, or until everything is golden brown.
12. Chop or break the bacon into small pieces. Mix it in with the rest of the ingredients in the pan. Then season with a pinch of salt and a few grinds of pepper.