05/19/2026
Breakfast Bar (make to your tastes)
Heat oven to 450•F (230•C)
Place parchment paper on 9x13 pan or grease pan
Ingredients:
•Potato sliced thin or hash brown patties (enough to fill bottom of pan)
•1 pound Woodbridge chorizo (browned/cooked)
•1 bundle fresh asparagus (cut into bite size chunks)
• 8 to 12 eggs
• 1/2 cup cottage cheese (didn’t have cottage cheese used sour cream)
• 8 oz Jack cheese (shredded) or what cheese you prefer
• salt and pepper to taste
Directions:
Place hash brown patties on parchment paper and put into hot oven until crispy looking. Pull out when golden brown and crispy. Turn down oven to 350•F (167•C)
In bowl crack eggs and add cottage cheese. Blend with stick blender. Add seasonings to taste.
On top of potato patties, layer meat, veggies, pour eggs over, sprinkle cheese on top.
Bake 30 to 40 minutes until egg is cooked.
Pull from oven let cool for 15 minutes, cut and serve warm or cool completely, cut and wrap to put into fridge or freezer for grab and go breakfast. Reheat and eat.
Enjoy!
You can change the meat and veggies to what you like to eat. Breakfast sage sausage and mushrooms are good.
Storing to reheat.
I wrap in parchment paper and place in a plastic bag for the freezer or fridge. I reheat in the parchment paper, microwave or oven. Using cottage cheese with eggs, keeps the eggs from becoming rubbery on the reheat.
