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Potato, Egg, & Hominy Breakfast

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Submitted by Trixi

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

1 1
CAN CAN GRITS
rinsed and drained *
½ 0.5
CAN CAN BEEFSTEAK TOMATOES *
½ 118
½ 0.5
PACKAGE PACKAGE HASH BROWN POTATOES
2 1E+1
TEASPOONS ML CHILI POWDER
½ 2.5
TEASPOON ML CUMIN

Directions

Preheat nonstick skillet.

Add frozen hash browns and seasonings.

When the potatoes are mostly cooked, add the Rotel tomatoes and the drained hominy.

Cook until heated through.

Make a crater in the center of the pan by pushing everything to the side of the pan.

Pour the lightly beaten Egg Beaters into the hole you just created.

Let them begin to set, and gently drag a spatula across the bottom of the pan, allowing the unset eggs to flow to the bottom.

When the eggs are fully cooked, gently stir the other ingredients back into the eggs.

Be careful not to break the eggs up to much as you don’t them to completely disappear.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 64 21% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 7%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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