Basil Breakfast Casserole
Hash Brown Layer/Crust
*4 cups Frozen Shredded Hash Browns
*3 tablespoons Extra Light Olive Oil
*2 Tablespoons Butter
*1/2 teaspoon Sea Salt and Fresh Ground Pepper, or taste
In a cast Iron Skillet on medium heat add the olive oil and melt the butter. Then add the frozen hash browns. Cook on medium low heat for about 5 minutes without turning or until hash browns are a golden brown. Then turn over hash browns for another 5 minutes.
*12 Eggs, slightly beaten
*1 cup Almond Flour
*1 teaspoon Baking Powder
*1 cup chopped Fresh Basil
*12 ounces Cottage Cheese
*1 teaspoon Kosher Salt
*1/2 freshly ground Black Pepper
*1 tablespoon Sugar or Honey
**1 pound Monterey Jack Cheese, cubed or shredded if desired
**5 tablespoons Butter, melted in glass baking dish
Beat eggs in large mixing bowl and then add almond flour and baking powder and mix in until there are no lumps. Then add basil, cottage cheese kosher salt, black pepper and honey. Stir until combined.
In a 9×13 glass baking dish add **5 tablespoons of butter and melt in a 350*F. oven, this will take a couple of minutes, then remove pan from the oven and add the layer of hash browns. Add 1/2 of the **cubed cheese. Now, Pour egg mixture on the ** cubed cheese and hash browns and top with the remaining cheese cubes.
Bake casserole in a 350*F. oven for 30-35 minutes or until the center is slightly firm and is no longer jiggles, also the casserole will be turning a slight golden brown. Remove casserole and allow to cool slightly. Then serve casserole by cutting into 12 large serving squares or as desired