Hash Browns and Cheese Eggs
Cantaloupe Wedges
Ingredients
- ½ (26-oz) pkg frozen shredded hash browns
- 3 Tbsp canola oil, divided
- ½ tsp garlic powder
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 8 large eggs
- 1 cup shredded reduced-fat Cheddar cheese
Instructions
- Preheat oven to 450°F. Toss hash browns with 2 Tbsp oil, garlic powder, and ¼ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until browned, stirring halfway through cooking.
- Meanwhile, whisk together eggs and ½ tsp each salt and pepper. Cook egg mixture in 1 Tbsp hot oil in a large skillet over medium heat, without stirring, until beginning to set on bottom. Add cheese, and cook, stirring constantly, until thickened and set.
Side Dish Ingredients
- ½ cantaloupe
Side Dish Instructions
- Cut cantaloupe into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
392
|
47
|
439
|
| Fat (g) | 26 | 0 | 26 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 23 | 1 | 24 |
| Carb (g) | 18 | 11 | 29 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 790 | 22 | 812 |
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