9 Servings; 300 cal; MFP; Recipe is for 8x11 pan. Scale up by 33% for 9x13
For fresh potatoes - shred in Ninja; soak in cold water for a few min, drain and rinse again, drain and dry in towel. Use as in recipe after that.
For smaller stainless steel pan ~ 7.2 x 9.5 (68.5 sq in) scale down by 78% = 7 servings. Cut one long piece 7.2x1.35". Cut rest into 2.7 x 3.6 by cutting long side into 3, then half down the middle. This is smaller weight listed first.
22g; 28; 2 tbsp butter, melted (to spread on pan)
442g; 567g; 20 oz frozen shredded potatoes; defrosted (for 8x11); (30 oz for 9x13)
1 small onion, diced
½ green pepper, diced
½ cup broccoli, chopped
Any other veggies
310g; 397g; 14 oz Impossible sausage
6; 8 eggs
1/3 cup milk (30 cal)
88g; 113g; 1 cup shredded cheese
Salt and pepper to taste
1 tsp dry mustard powder
Preheat oven to 350F.
Beat eggs in mixing bowl.
Add potatoes, milk, cheese, vegetables, salt and pepper and mix.
Spread butter in bottom of 9x13 pan and add potato mixture.
Cook immediately or cover with foil and place in fridge overnight. Remove from fridge 30 mins before baking.
For 8x11, bake covered for ~35 minutes. Remove foil and cook for ~25 mins more or until eggs are cooked through (160F/71C) and top is browned. For 9x13, bake covered for ~45 minutes. Remove foil and cook for ~30 mins more or until eggs are cooked through (160F/71C) and top is browned.