Preheat your oven to 425° and grease a casserole dish with avocado oil/EVOO or ghee. I use a 9x6 size or a circular dish. If yours is bigger, add an additional potato and egg to the recipe!
Shred potatoes and press into the bottom and sides of your casserole dish to form the crust, then cover with foil and bake for 30 minutes.
If using bacon, cook the bacon in a skillet on the stove or in the oven until desired crispiness. Once cool and dried off, crumble or chop into pieces and set aside.
In a large bowl, combine egg, nut milk, veggies, onion and bacon and whisk together with salt and pepper.
When the potato crust is done, let cool for 5 minutes or until just warm/cool to the touch, then pour in your egg/veggie mixture.
Return to the oven, covered with foil, and cook for 40 minutes. Once it’s done, remove the foil and cook for an additional 5 minutes.
Let cool, then top with toppings of choice!
