In our house, breakfast needs to be done the night before Christmas morning, or I will end up stuck in the kitchen all alone! I intended this to be similar to a hash brown casserole, the jicama makes a very substitute for shredded potatoes. Bake this the night before and re-heat it in the microwave for about a 1 minute. You can also add a breakfast meat if you like, but it is very tasty without it. For lower ratio’s increase the jicama.
30g raw egg, mixed well
15g butter, melted
15g olive oil
20g 40% heavy cream
28g shredded jicama
4g red bell pepper, diced small
4g scallions, sliced thin
7g cheddar cheese, shredded
Pre-heat the oven to 350 degrees.
Melt the butter in a small oven-proof ramekin. Coat the insides of the ramekin with the melted butter.
In the butter coated ramekin, mix the egg, remaining melted butter, olive oil and heavy cream together very well. Add the vegetables, cheese and seasonings to the egg mixture. Make sure they ingredients are evenly distributed.
Bake for about 30 minutes, until the top begins to brown and the egg is cooked through in the center.
You may freeze this and re-heat in the microwave for about 1 minute.