• 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


Serves: 8 biscuits
Time: 15 minutes

  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!


Recipe by Nosh and Nourish