YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Egg White Scramble with Hash Browns
Pan-seared egg whites and turkey bacon served with golden, shredded hash browns for a diner-style breakfast that's perfectly toasted.
INGREDIENTS
1 cup Liquid Egg Whites
2 slices Turkey Bacon
0.9 cup Shredded Potatoes
0.5 cup chopped Red Bell Pepper
1.5 teaspoons Avocado Oil
PREPARATION
Heat a non-stick skillet over medium-high heat and coat with the avocado oil.
Add the shredded potatoes to the skillet, pressing them down firmly with a spatula to form a flat layer.
Cook the hash browns for 5-7 minutes until the bottom is golden and crisp, then flip and cook the other side until browned.
Remove the potatoes from the pan and set aside on a warm plate.
In the same skillet, cook the turkey bacon slices until they are browned and reach your desired level of crispiness.
Remove the bacon from the pan and chop into small, bite-sized pieces.
Add the diced red bell peppers to the pan and sauté for about 2 minutes until they are slightly softened.
Pour the liquid egg whites into the skillet with the peppers and scramble gently until just set.
Fold the chopped turkey bacon into the eggs and serve immediately alongside the crispy hash browns.