NUTRITION

SERVINGS

INGREDIENTS

1 slice center-cut bacon

0.25 cup shredded hashbrown potatoes

2 large eggs

0.75 cup liquid egg whites

0.5 cup diced red bell pepper

0.25 cup diced yellow onion

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a 6x6-inch baking dish with avocado oil.

• 2

  Place the center-cut bacon in a cold skillet and cook over medium heat until crispy, then drain on a paper towel and chop into small bits.

• 3

  In the same skillet, remove most of the bacon fat and sauté the diced onion and red bell pepper for 4-5 minutes until the onions are translucent and soft.

• 4

  Stir the shredded hashbrowns into the skillet with the vegetables and cook for an additional 3 minutes to lightly toast the potatoes.

• 5

  Add the fresh baby spinach to the skillet and stir until just wilted, then remove the pan from the heat.

• 6

  In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.

• 7

  Transfer the vegetable and potato mixture into the prepared baking dish and sprinkle the chopped bacon bits evenly over the top.

• 8

  Pour the egg mixture over the ingredients in the dish, ensuring everything is evenly submerged.

• 9

  Bake for 20-25 minutes, or until the center is set and the edges are a beautiful golden brown.

• 10

  Let the bake rest for 5 minutes before slicing and serving.