Southwest Breakfast Bake
Print recipe| Serves | 12 |
| Prep time | 5 minutes |
| Cook time | 45 minutes |
| Total time | 50 minutes |
| Meal type | Breakfast |
Ingredients
- 24oz shredded hash brown potatoes (thawed)
- 1/2 cup red bell pepper (finely chopped)
- 1/2 cup green bell pepper (finely chopped)
- 1/3 cup onion (finely chopped)
- 3 Large whole eggs
- 2 cups plain MuscleEgg organic egg whites
- 1/4 cup milk of choice
- 1 tablespoon tace seasoning
- 1/2 cup fat free cheddar cheese
- 2 brown rice tortillas (chopped into tortilla chip size pieces)
- 2 tablespoons green onion (finely chopped)
- 1/4 cup salsa of choice
- 1 Large thinly sliced avocado
- 2 tablespoons cilantro (finely chopped)
Directions
| Step 1 | |
| Preheat oven to 350 degrees and coat a 9x13 pan with non stick spray. | |
| Step 2 | |
| In a large bowl or blender, add eggs, egg whites, milk, and taco seasoning. Mix until well combined. | |
| Step 3 | |
| Add hash browns to the bottom of dish, layer with veggies, and sprinkle with 1/2 tsp salt & 1/4 tsp pepper over the top. Slowly pour egg mixture over veggies. Add sliced tortillas on top of egg mixture. Bake for 40-45 minutes until egg is set and tortillas are toasted/crisp. Top with sliced avocado and salsa. | |
Note
NUTRITIONAL INFORMATION (makes 12 small servings): calories- carbs- fiber- protein- PER SERVING