Hearty Breakfast Specialty recipe

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Ingredients

2 Yves Veggie Cuisine® Breakfast Patties, diced
1 tablespoon Spectrum® Organic Canola Oil
½ tablespoon butter
⅔ cup diced cold boiled potato
1 small onion, sliced
⅓ cup diced green or red pepper
½ cup diced mushrooms
½ cup egg whites
Pinch of salt

Nutrition Info

441.5 calories
carbohydrate: 38.1 g
cholesterol: 15.3 mg
fat: 21.7 g
fiber: 6.5 g
protein: 27.8 g
saturatedFat: 4.8 g
servingSize: -
sodium: 664.7 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a frying pan, slightly brown seasoned potatoes and Veggie Breakfast Patties in 1/2 tablespoon oil over medium-high heat.

  2. Add butter (if using) and 1/2 tablespoon oil to pan along with onions and mushrooms, and cook for 3-4 minutes or until onions are cooked and all liquid is evaporated.

  3. Add peppers, season vegetables in pan with salt and pepper and cook for 1 minute.

  4. Add potatoes, diced patties, stir in egg whites or eggs, turn heat to medium-low, cover pan and cook until eggs are cooked through. Do not stir.

Recipe Yield

1 portion

Recipe Note

Diced veggie breakfast patties, potatoes, peppers and mushrooms make an energy-packed breakfast egg scramble.

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