Mexican eggs over hash browns
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Potato lovers, rejoice! Crispy hash brown patties make a superb stand-in for toast. Here, a savoury, cheesy bean-and-tomato egg scramble is spooned on top of them for a hearty breakfast.
Ingredients
Cooking spray
2 spray(s)
Frozen hash brown potato patty prepared without fat
2 item(s)
Egg
2 large, lightly beaten
Table salt
⅛ tsp(s)
Grape tomatoes
½ cup(s), chopped
Canned black beans
½ cup(s), rinsed well and drained
Scallions
1 medium, chopped
Light cheddar cheese
¼ cup(s), shredded
Instructions
1
Preheat the oven to 425°F. Line a small sheet pan with parchment paper or a silicone baking mat. Arrange the hash brown patties on the pan. Bake until crisp, 13 to 15 minutes, turning halfway through.
2
In a medium bowl, whisk together the eggs and salt. Coat a small nonstick skillet with cooking spray and heat over medium-low. Add the egg mixture to the pan; cook, stirring frequently with a silicone spatula or wooden spoon, until just soft-scrambled, about 2 minutes. Add the tomatoes, beans, and scallion to the pan; stir just to combine. Arrange the hash brown patties on a plate; spoon the egg mixture on top. Sprinkle with the cheese.
3
Serving size: 1 plate
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