Hash browns with spinach, scrambled egg whites, and shredded mozzarella cheese make a quick and hearty breakfast for families on the go.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft.

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  • In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.

  • To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350 degrees F oven for 5 minutes and serve.

Cook's Notes:

Hints: Try different toppings to create your own! Avocados, mango salsa, grilled tofu or hot sauce can all be added.

Nutrition Facts

364 calories; protein 29.4g 59% DV; carbohydrates 42.1g 14% DV; fat 17.8g 27% DV; cholesterol 36.3mg 12% DV; sodium 952.4mg 38% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/15/2019
I made it and I liked it! I substituted fresh potatoes instead of bagged hash browns and I used the whole egg. I also added a little onion to the potatoes. I was so hungry until I forgot to take a picture but it looked great. I will definitely make this one again. Read More