Breakfast

Egg and Potato Bowl is for Breakfast.

Egg and Potato Bowl takes 10 minutes to prepare.

Egg and Potato Bowl takes 20 minutes to cook.

Egg and Potato Bowl makes 4 servings.

The ingredients for Egg and Potato Bowl are:

4.0 large Egg, fresh, whole, raw
0.5 cup, chopped Onions, raw
(Add any vegetables you want!)
10.6 oz Idaho Potato, 1 medium
2.0 tbsp "LouAna" Pure Coconut Oil
0.5 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C)

Here is how you make Egg and Potato Bowl:

Pre-heat oven to 350?. Cut up two potatoes, .5 cup onion, place on baking sheet and drizzle with 2TBSP melted coconut oil. Bake for 20 minutes. Whisk 4 eggs and add half of the cheese to the eggs. Scramble on medium heat until cooked. Divide potatoes into 4 Tupperware container and place eggs on top of potatoes. Put the rest of the cheese on top of the eggs, and you have 4 breakfasts with very little effort! This recipe has been good refrigerated for about 5 days. Serving Size: Makes 4 breakfasts!Number of Servings: 4.0Recipe submitted by SparkPeople user LCAURVINA.

The nutritional information for Egg and Potato Bowl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 244.6

• Total Fat: 16.3 g
• Cholesterol: 201.0 mg
• Sodium: 161.6 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 1.9 g
• Protein: 12.0 g

The dietary needs meet for Egg and Potato Bowl is Sugar Free