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Diced veggie breakfast patties, potatoes, peppers and mushrooms make an energy-packed breakfast egg scramble.

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Recipe Summary test

prep:
3 mins
cook:
10 mins
total:
13 mins
Servings:
1
Yield:
1 portion
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a frying pan, slightly brown seasoned potatoes and Veggie Breakfast Patties in 1/2 tablespoon oil over medium-high heat.

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  • Add butter (if using) and 1/2 tablespoon oil to pan along with onions and mushrooms, and cook for 3-4 minutes or until onions are cooked and all liquid is evaporated.

  • Add peppers, season vegetables in pan with salt and pepper and cook for 1 minute.

  • Add potatoes, diced patties, stir in egg whites or eggs, turn heat to medium-low, cover pan and cook until eggs are cooked through. Do not stir.

Tips

You can substitute 2 whole eggs for 1/2 cup egg whites.

Nutrition Facts

442 calories; protein 27.8g; carbohydrates 38.1g; fat 21.7g; cholesterol 15.3mg; sodium 664.7mg. Full Nutrition
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