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Photo of Mexican eggs over hash browns by WW

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 savory, 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 egg(s), lightly beaten

Table salt

1 pinch(es)

Grape tomatoes

½ cup(s), chopped

Canned black beans

½ cup(s), rinsed well and drained

Scallions

1 medium, chopped

Reduced fat cheddar cheese

1½ Tbsp

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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