Veggie-Egg Hash Brown Bowls
Fresh Pineapple
Ingredients
- 5 cups frozen shredded hash browns
- 1½ Tbsp olive oil, divided
- ½ (20-oz) pkg frozen stir fry vegetables
- 5 large eggs
- ½ tsp garlic salt
Instructions
- Preheat oven to 450°F. Spread potatoes in a single layer on a rimmed baking sheet. Drizzle with 1 Tbsp oil. Bake 25 to 30 minutes or until crispy.
- Meanwhile, cook stir-fry vegetables in ½ Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned and tender.
- Whisk together eggs, garlic salt, and desired amount of pepper. Push vegetables to one side of skillet. Pour eggs into skillet. Cook, without stirring, 1 to 2 minutes, until eggs begin to set on bottom. Cook, stirring constantly, until eggs are thickened and set.
- Divide potatoes among 4 bowls. Top with vegetable and egg mixture.
Side Dish Ingredients
- 2 cups cubed pineapple
Side Dish Instructions
- Serve pineapple alongside bowls.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
228
|
41
|
269
|
| Fat (g) | 11 | 0 | 11 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 10 | 0 | 10 |
| Carb (g) | 21 | 11 | 32 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 372 | 1 | 373 |
| T. Sugs (g) | 3 | 8 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Breakfast Meal Plan
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