Breakfast

Eggs and Hashbrown Breakfast is for Breakfast.

Eggs and Hashbrown Breakfast takes 5 minutes to prepare.

Eggs and Hashbrown Breakfast takes 15 minutes to cook.

Eggs and Hashbrown Breakfast makes 3 servings.

The ingredients for Eggs and Hashbrown Breakfast are:

3 Large Eggs
1 Cup Green or Red peppers sliced
1/2 Cup sliced onions
3 Frozen Hashbrown Patties
3 Slices Munster Cheese

Here is how you make Eggs and Hashbrown Breakfast:

It doesn't really take 15 minutes to cook, just cut up the fresh peppers and onions in advance and store them in the freezer - some people prefer to dice them and store them in either a butter or coffee container to scoop out with a measuring cup. The ingredients are designed for 3 people; however, it can easily be increased. Figure on about 1 cup of veggies per person and then just one of everything else that is listed as three.Easiest way to do this is on a non-stick griddle, I don't use any oil or butter just the non-stick griddle, toss on the green peppers and onions. Also on the griddle, by themselves, place the hashbrowns to brown. After a few minutes, before they completely brown, slide the peppers and onions into three piles and put an egg on each of them. Cook eggs to desired consistency, and place on top of the hashbrowns with a slice of Munster cheese. It is a very nice breakfast change. Per ingredients - serves 3.Number of Servings: 3Recipe submitted by SparkPeople user JESCHAINKS.

The nutritional information for Eggs and Hashbrown Breakfast is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 294.4

• Total Fat: 18.1 g
• Cholesterol: 232.5 mg
• Sodium: 574.5 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 2.9 g
• Protein: 13.9 g