Tired of the same old eggs and cold cereal for breakfast? My friend Bethany insisted that I wake up your sleepy taste buds with this delicious, filling breakfast that’ll keep you running strong through the busiest of mornings.
1 20-oz. package of southwestern-style refrigerated shredded potatoes, like Simply Potatoes
½ cup egg-white blend, like Egg Beaters
½ teaspoon salt-free seasoning
½ teaspoon freshly ground black pepper
½ green pepper, seeded and chopped
½ small onion, chopped
4 strips pre-cooked bacon, microwaved, OR 3 turkey sausage patties, cooked and chopped
½ cup reduced fat shredded mild cheddar cheese
1 medium tomato, chopped
Preheat oven to 425 degrees. Beat egg and egg-white blend together with seasonings. Pour over shredded potatoes in medium mixing bowl. In a separate small bowl, microwave chopped onion and peppers approximately one minute, until slightly tender. Do not overcook. Add peppers, onions and bacon or sausage to the potato mix. Stir well. This should be wet, but not dripping. If it is too moist, transfer to a colander, and allow some of the egg mixture to drain out.
Transfer the potato mixture to a pizza pan or pizza stone misted with a light coating of cooking spray. Pat into a round pizza shape, approximately ½” thick. Bake for 18-23 minutes, until potatoes begin to brown around edges. Top with shredded cheese and return to warm over for 2-3 minutes, until cheese is melted. Remove from oven and top with chopped tomato. Cut into four large wedges and serve with fresh fruit. Counts as one fast carb (potatoes), protein (eggs and meat), and slow carb (veggies). Serves 4.