Ready to have a delicious breakfast that is ready in 2 minutes? Prep this breakfast in advance and have breakfast ready in a flash! This recipe was lovingly created by Bri, our nutritionist!
Denver Egg Scramble
Makes 4 Servings
- Diced Russet or Yellow Potatoes – 2 lbs
- Olive Oil- 1 tbsp
- Garlic Powder – 0.5 Tbsp
- Salt- ¼ Tsp
- Pepper- ¼ tsp
- Onion- 50 grams
- Green Bell Pepper- 100 grams
- Red Bell Pepper- 100 grams
- Olive Oil (spray)- 1 second =1 tsp
- Canadian Bacon- 8 oz
- Shredded Cheddar Cheese- 1/2 Cup
- Egg Whites- 1.5 cups
Dice potatoes and mix with olive oil and seasonings.
Bake at 350 for 25 min or until tender.
Dice bell peppers, onions, and Canadian bacon. Spray a pan lightly with cooking spray then cook until veggies are cooked through.
Mix potatoes and veggie mixture together, then split into 4 servings. Add 1 tbsp shredded cheese to each and 1/2 cup of egg whites.
Meal Prep Tip:
Put uncooked egg whites into a separate cup, and put inside the container. When you are ready to eat, stir egg whites into the potato and veggie mix, and then microwave for 1 minute. Stir again, and then microwave for 30 more seconds. Enjoy!!
Macros: Calories: 400, Carbs: 45 grams, Fat: 12 grams, Protein: 27 grams
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