Potatoes And Eggs
Yield
2 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
hash brown potatoes
frozen, with onions and peppers |
|
| 1 | x |
turkey bacon
cut in 1 inch pieces |
* |
| 4 | large |
eggs
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | tablespoons |
cheddar cheese
reduced-fat, shredded |
|
| 2 | tablespoons |
salsa
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
hash brown potatoes
frozen, with onions and peppers |
|
| 1 | x |
turkey bacon
cut in 1 inch pieces |
* |
| 4 | large |
eggs
|
|
| 0.6 | ml |
salt
|
|
| 3E+1 | ml |
cheddar cheese
reduced-fat, shredded |
|
| 3E+1 | ml |
salsa
|
|
Directions
In a 1 quart microwave safe casserole mix potatoes and bacon.
Cover and cook on 100% power (high) for 3 to 5 minutes or until tender, stirring once.
Beat eggs and salt, add to potatoes. Cook uncovered on high for 1 to 3 minutes or until almost set, pushing cooked egg to center after 1 minute, then every 15 seconds.
Top with cheese, let stand 1 minute.
Serve with salsa.
