Recipes
Southwestern Egg-White Hash Brown Bowl
Uses: instant hash browns, liquid egg whites, bell pepper, onion, picante sauce, cheddar
Ingredients:
- 1 serving instant hash browns, prepared according to package directions
- 1/3 cup liquid egg whites
- 1/4 bell pepper, diced
- 2 tablespoons diced Spanish onion
- 2 tablespoons shredded cheddar
- 1 tablespoon picante sauce
- 1 teaspoon oil
Instructions:
- Prepare the hash browns according to package directions, then transfer them to a lightly oiled skillet and cook until golden at the edges.
- Add bell pepper and onion and cook for 3 to 4 minutes, until softened. Season with cumin, black pepper, garlic powder, and a small amount of salt.
- Pour in the egg whites and stir gently until fully set.
- Top with cheddar and picante sauce and serve hot.
Good for: A hearty breakfast bowl with crisp potatoes, vegetables, eggs, and mild Southwestern flavor.
Optional: Add 2 tablespoons black beans for extra protein and fiber.