Egg and Potato Bowl

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Egg and Potato Bowl calories by ingredient


Introduction

Grab and Go breakfast! Grab and Go breakfast!
Number of Servings: 4

Ingredients

    4.0 large Egg, fresh, whole, raw
    0.5 cup, chopped Onions, raw
    (Add any vegetables you want!)
    10.6 oz Idaho Potato, 1 medium
    2.0 tbsp "LouAna" Pure Coconut Oil
    0.5 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C)

Directions

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.