Ingredients

The following ingredients have 4 Servings
  • 1 pound shredded frozen Sprouts hash browns (thawed)
  • 1 ½ teaspoons salt (divided)
  • 4 tablespoons Sprouts ghee (melted)
  • 12 ounces Whole30-compliant bacon (cut into 1/2-inch slices)
  • 1 cup raw cashews
  • ½ cup almond milk
  • 1 ½ tablespoons lemon juice
  • 2-2½ tablespoons nutritional yeast
  • 2 teaspoons Sprouts tahini
  • 1 clove garlic (minced)
  • 6 large eggs (whisked well)
  • 2 tablespoons chopped chives (plus more for garnish)

Instruction

  • Soak cashews in very hot water for 1 hour or in cool water for at least 6 hours. Drain.
  • Preheat oven to 450º F.
  • Gently press hash browns between paper towels to squeeze out as much liquid as possible. In a 9-inch springform pan, toss together hash browns, melted ghee, and 1/2 tsp. salt. Press mixture into the bottom of pan and about halfway up sides of the pan. Bake for 15-18 minutes or until starting to turn golden brown and sides are starting to crisp a bit.
  • In a blender, combined drained cashews, almond milk, lemon juice, 1 tsp. salt, nutritional yeast, tahini, and garlic. Blend on high until completely smooth, scraping down the sides with a spatula if necessary. Add eggs to blender and pulse until combined.
  • Cook slices of bacon over medium heat until crisp. With a slotted spoon, transfer cooked bacon to a paper towel-lined plate to drain.
  • Lower oven heat to 325° F.
  • Sprinkle cooked bacon evenly over cooked hash brown "crust." Pour egg-cashew mixture over bacon. Sprinkle with plenty of fresh chives. Bake 23-30 minutes, checking at 23 minutes, or until custard is just set. Transfer to a wire cooling rack and cool for 30 minutes before slicing.