Creamy Baked Eggs with Golden Hash Browns

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Eggs with Golden Hash Browns

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Golden Hash Browns

Pan-seared shredded potatoes create a crispy base for eggs baked with Greek yogurt and spinach, resulting in a velvety and satisfying texture.

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NUTRITION

556kcal
Protein
49.5g
Fat
20.2g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 medium russet potato

1 tsp avocado oil

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Grate the russet potato using a box grater and squeeze out all excess moisture using a clean kitchen towel or paper towels.

  • 3

    Heat the avocado oil in a medium oven-safe skillet over medium-high heat.

  • 4

    Add the shredded potatoes to the skillet, seasoning with half of the sea salt, black pepper, and garlic powder.

  • 5

    Press the potatoes down firmly and cook for 5-7 minutes until the bottom is golden and crispy.

  • 6

    While the potatoes cook, whisk together the eggs, liquid egg whites, Greek yogurt, smoked paprika, and remaining seasonings in a bowl until smooth.

  • 7

    Roughly chop the fresh spinach and stir it into the egg mixture.

  • 8

    Pour the egg mixture directly over the crispy hash brown base in the skillet.

  • 9

    Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and slightly puffed.

  • 10

    Allow to cool for 2 minutes before slicing into wedges and serving.

Creamy Baked Eggs with Golden Hash Browns

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Eggs with Golden Hash Browns

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Golden Hash Browns

Pan-seared shredded potatoes create a crispy base for eggs baked with Greek yogurt and spinach, resulting in a velvety and satisfying texture.

NUTRITION

556kcal
Protein
49.5g
Fat
20.2g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 medium russet potato

1 tsp avocado oil

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Grate the russet potato using a box grater and squeeze out all excess moisture using a clean kitchen towel or paper towels.

  • 3

    Heat the avocado oil in a medium oven-safe skillet over medium-high heat.

  • 4

    Add the shredded potatoes to the skillet, seasoning with half of the sea salt, black pepper, and garlic powder.

  • 5

    Press the potatoes down firmly and cook for 5-7 minutes until the bottom is golden and crispy.

  • 6

    While the potatoes cook, whisk together the eggs, liquid egg whites, Greek yogurt, smoked paprika, and remaining seasonings in a bowl until smooth.

  • 7

    Roughly chop the fresh spinach and stir it into the egg mixture.

  • 8

    Pour the egg mixture directly over the crispy hash brown base in the skillet.

  • 9

    Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and slightly puffed.

  • 10

    Allow to cool for 2 minutes before slicing into wedges and serving.