Hearty Breakfast Specialty

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

Prep Time:
3 mins
Cook Time:
10 mins
Total Time:
13 mins
Servings:
1
Yield:
1 portion

Ingredients

  • 2 Yves Veggie Cuisine® Breakfast Patties, diced

  • 1 tablespoon Spectrum® Organic Canola Oil

  • ½ tablespoon butter (Optional)

  • cup diced cold boiled potato

  • 1 small onion, sliced

  • cup diced green or red pepper

  • ½ cup diced mushrooms

  • ½ cup egg whites

  • Pinch of salt

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.

Tips

You can substitute 2 whole eggs for 1/2 cup egg whites.

Nutrition Facts (per serving)

442 Calories
22g Fat
38g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 442
% Daily Value *
Total Fat 22g 28%
Saturated Fat 5g 24%
Cholesterol 15mg 5%
Sodium 665mg 29%
Total Carbohydrate 38g 14%
Dietary Fiber 7g 23%
Total Sugars 8g
Protein 28g 56%
Vitamin C 54mg 60%
Calcium 41mg 3%
Iron 1mg 6%
Potassium 1199mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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