Easy Breakfast Biscuits with Root Veggie Hash Browns
Description
Easy Breakfast Biscuits
Ingredients
1 package Dr. Praeger's Root Veggie Hash Browns (8 hash browns inside)
1 can organic biscuits (8 biscuits inside)
10 farm fresh eggs
6 slices organic American cheese
4 tablespoons strawberry jam*
Notes
*or serve it with my
Thai chile glaze
Instructions
Bake the biscuits according to the package instructions.
Cook the hash browns according to the package instructions (essentially sauteing with a little olive oil in a skillet). Then, set aside.
Over medium low heat, melt 1 tbsp of coconut oil, then scramble the eggs. Stir frequently until they are no longer runny --- approx 5 min.
Remove from heat. Lay the cheese slices in a single layer over the scrambled eggs. Cover with a large glass lid. Let the cheese melt for appox 3 min.
Assemble the biscuit sandwiches: cut the biscuit in half, add one hash brown, then top with eggs & cheese and a bit of jam.
Enjoy!