Name: Bacon hashbrown egg white scramble
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 0.5 oz bacon, diced; 64 g frozen hashbrown patty, thawed and diced; 3 large eggs; 6 large egg whites; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced

Nutrition

Per serving

503 calories

Protein: 43g; 35% of calories
Carbs: 21g; 17% of calories
Fat: 26g; 48% 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 whole eggs and egg whites with the salt and pepper until well combined.
Place the bacon and diced hashbrown in a 10-inch nonstick skillet over medium-high heat. Cook, stirring every minute, until the bacon fat has rendered, the bacon is crisp, and the potato is golden brown, about 5 to 6 minutes. Done when 145°F in the thickest part.
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 and no longer liquid but still glossy, about 1 to 2 minutes. Remove from the heat immediately. Done when eggs are set.
Transfer the scramble to a bowl and top with the sliced green onions.

Nutrition

Ingredients

Instructions

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