Easy Scrambled Eggs
Sausage Patties and Crispy Hashbrowns
Ingredients
- 12 large eggs
- ½ cup milk
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp butter
Instructions
- Whisk together eggs, milk, salt, and pepper in a bowl until blended.
- Melt butter in a large nonstick skillet over medium heat. Add egg mixture; cook, without stirring, until eggs begin to set on bottom.
- Cook, stirring constantly, until eggs are thickened and set.
Side Dish Ingredients
- ½ (30-oz) pkg frozen shredded hashbrowns, thawed
- 3 Tbsp olive oil
- 12 fully-cooked sausage patties
- 6 slices sandwich bread, toasted
- 3 Tbsp butter, softened
- 1 (16-oz) pkg strawberries
Side Dish Instructions
- Cook hashbrowns in hot oil in a large nonstick skillet over medium-high heat according to package directions.
- Heat sausage patties according to package directions.
- Spread softened butter over toasted bread; cut toast in half to serve.
- Serve strawberries on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
190
|
675
|
865
|
| Fat (g) | 14 | 52 | 66 |
| Sat. Fat (g) | 6 | 19 | 25 |
| Protein (g) | 13 | 16 | 29 |
| Carb (g) | 2 | 35 | 37 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 375 | 778 | 1153 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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