Potato, Egg, & Hominy Breakfast
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
grits
rinsed and drained |
* |
| ½ | can |
beefsteak tomatoes
|
*
|
| ½ | cup |
liquid egg substitute
|
|
| ½ | package |
hash brown potatoes
|
|
| 2 | teaspoons |
chili powder
|
|
| ½ | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
grits
rinsed and drained |
* |
| 0.5 | can |
beefsteak tomatoes
|
*
|
| 118 | ml |
liquid egg substitute
|
|
| 0.5 | package |
hash brown potatoes
|
|
| 1E+1 | ml |
chili powder
|
|
| 2.5 | 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.
