Egg and Potato Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4.0 large Egg, fresh, whole, raw0.5 cup, chopped Onions, raw(Add any vegetables you want!)10.6 oz Idaho Potato, 1 medium2.0 tbsp "LouAna" Pure Coconut Oil0.5 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C)
Pre-heat oven to 350°. Cut up two potatoes, .5 cup onion, place on baking sheet and drizzle with 2TBSP melted coconut oil. Bake for 20 minutes.
Whisk 4 eggs and add half of the cheese to the eggs. Scramble on medium heat until cooked. Divide potatoes into 4 Tupperware container and place eggs on top of potatoes. Put the rest of the cheese on top of the eggs, and you have 4 breakfasts with very little effort! This recipe has been good refrigerated for about 5 days.
Serving Size: Makes 4 breakfasts!
Number of Servings: 4.0
Recipe submitted by SparkPeople user LCAURVINA.
Number of Servings: 4.0
Recipe submitted by SparkPeople user LCAURVINA.
Nutritional Info Amount Per Serving
- Calories: 244.6
- Total Fat: 16.3 g
- Cholesterol: 201.0 mg
- Sodium: 161.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.9 g
- Protein: 12.0 g
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