Loaded Breakfast Potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 269.0
- Total Fat: 5.6 g
- Cholesterol: 187.5 mg
- Sodium: 207.7 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 4.0 g
- Protein: 16.1 g
View full nutritional breakdown of Loaded Breakfast Potatoes calories by ingredient
Introduction
This hearty, savory meal was inspired by leftover baked potatoes. The result is a quick breakfast loaded with protein. This hearty, savory meal was inspired by leftover baked potatoes. The result is a quick breakfast loaded with protein.Number of Servings: 4
Ingredients
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4 medium baked potatoes
2 green onions, green and white parts chopped
4 large eggs
4 egg whites
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup salsa
Optional toppings:
Greek yogurt
Crumbled bacon
Sauteed peppers
Steamed, chopped spinach
Tips
We used baked potatoes leftover from a cookout. If you don't have any baked potatoes on hand, feel free to microwave them, then proceed with the recipe.
Directions
Carefully slice the tops off four baked potatoes. Scoop out most of the insides and set aside. Reheat the potatoes in the microwave or oven.
Coat a medium nonstick skillet with cooking spray and place over medium heat. Add the green onions and cook for two minutes, until they start to soften. Add the reserved potato to the skillet and stir to combine with the onions.
Meanwhile, whisk together the eggs and egg whites in a medium bowl.
Pour into the skillet and cook, stirring often with a spatula, until the eggs are just set.
Stir in the cheese and remove from heat.
Place each potato on a plate and evenly divide the eggs among them. Top with one tablespoon salsa and serve immediately.
Serving Size: 4 potatoes, 1 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user SPARK_RECIPES.
Coat a medium nonstick skillet with cooking spray and place over medium heat. Add the green onions and cook for two minutes, until they start to soften. Add the reserved potato to the skillet and stir to combine with the onions.
Meanwhile, whisk together the eggs and egg whites in a medium bowl.
Pour into the skillet and cook, stirring often with a spatula, until the eggs are just set.
Stir in the cheese and remove from heat.
Place each potato on a plate and evenly divide the eggs among them. Top with one tablespoon salsa and serve immediately.
Serving Size: 4 potatoes, 1 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user SPARK_RECIPES.
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