Tomato Breakfast Bake
4.67
from
6
Reviews
Ingredients
Adjust Servings
336g frozen hash browns - using Alexia Yukon Potatoes | |
3 eggs | |
1 full 32oz container egg whites (907g) | |
3/4 cup (85g) Low Moisture Park Skim Shredded Mozzarella | |
1/4 cup whole milk | |
6 sliced (85g) tomato | |
1/2 tsp salt | |
1/2 tsp pepper | |
1/2 tsp paprika | |
dash of cayenne pepper | |
chives, chopped |
Nutritional Information
153
Calories
4
Fat (grams)
9
Carbs (grams)
18
Protein (grams)
Directions
1.
Preheat the oven to 400.
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2.
Brown hash browns in a pan over medium heat seasoned with salt and pepper. Layer hash browns into a greased basking dish.
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3.
Combine egg whites, eggs, milk, salt, pepper, paprika and cayenne. Whisk together to combine. Layer on top of potatoes. Sprinkle the top with cheese and chives.
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4.
Bake at 400 for 20 minutes. Remove and top with tomato slices and pepper. Bake additional 10 minutes until eggs are firm.
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5.
Slice into 8 equal squares and serve or put into meal prep containers.
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Notes
I eat 2 servings for breakfast, Nutrition facts are for 1 serving.
6 Comments
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Nicole
Just came out of the oven! What’s the grams for one serving size? Thanks!
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Aimee
You could weigh your baking dish while it is empty. Then weigh it after it’s cooked and subtract the weight of the dish. Divide that total by 6 and it will give you the total grams for one serving.
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Aimee
*Divide by 8. Sorry, I was looking at another recipe when responding.
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Nicole
Tastes delish! Can you give me an approximate weight for one serving size? Thank you!
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Lesley
Such an easy make ahead dish. I love having breakfast ready on our busy days. This one is a keeper.
Love this recipe! It’s easy, not many ingredients and it taste good too!