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Hash & Egg Bake

Writer's picture: Jenn ClaytonJenn Clayton

The PERFECT Breakfast!! Packed with protein, healthy carbs and flavor!! Easy to make!!

RECIPE:

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

1 pound chicken or turkey Italian sausage

1 large onion, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

8 large eggs

1 cup low-fat or fat free crumbled feta cheese

Minced fresh parsley


Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain.

Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean.

In same pan, over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat.

With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese.

Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.

6 Servings:

3 points each

334 calories

11g fat

28g carbs

33g protein




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