Easy Breakfast Biscuits with Root Veggie Hash Browns


Easy Breakfast Biscuits


1 package
Dr. Praeger's Root Veggie Hash Browns (8 hash browns inside)
1 can
organic biscuits (8 biscuits inside)
farm fresh eggs
6 slices
organic American cheese
4 tablespoons
strawberry jam*


*or serve it with my Thai chile glaze


  1. Bake the biscuits according to the package instructions.
  2. Cook the hash browns according to the package instructions (essentially sauteing with a little olive oil in a skillet). Then, set aside.
  3. 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. 
  4. 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.
  5. Assemble the biscuit sandwiches: cut the biscuit in half, add one hash brown, then top with eggs & cheese and a bit of jam.
  6. Enjoy!

Yields 8 Biscuits