Name: Bacon and hashbrown egg scramble
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 1 oz bacon, diced; 64 g frozen hashbrown patty, thawed and diced; 5 large eggs; 1 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1 green onion, thinly sliced

Nutrition

Per serving

647 calories

Protein: 37g; 23% of calories
Carbs: 17g; 11% of calories
Fat: 47g; 66% of calories

Ingredients

7 items

Instructions

Prep 12 min · Cook 0 min

Microwave the hashbrown patty for 30 to 45 seconds until soft enough to cut, then dice it into small cubes. In a small bowl, whisk the eggs with the salt and pepper until well combined.
Place the oil, bacon, and diced hashbrown in a 12-inch nonstick skillet over medium-high heat. Cook, stirring occasionally, until the bacon is rendered and the potato pieces are deep golden brown on the edges, about 6 to 8 minutes.
Reduce the heat to medium-low. Pour the egg mixture into the skillet. Fold the eggs frequently with a spatula until they are softly set with no liquid remaining, about 2 to 3 minutes. Remove from the heat immediately. Done when softly set with no liquid left, 160°F.
Transfer the scramble to a bowl and top with the sliced green onions. Note that using five whole eggs provides protein and uses a significant portion of your daily fat budget.

Nutrition

Ingredients

Instructions

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