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Mushroom Cheddar Breakfast Hash

When the seasons are changing and it’s getting colder, sometimes you're looking for a warmer breakfast. This is an easy breakfast hash that's quick to make and has a great macronutrient balance to it. 

Macronutrient Balance:  24g Protein / 14g Fat / 23g Carbohydrates - this makes 1 serving


  • 1 cup shredded hashbrowns

  • 1 egg

  • 6 Tbsp liquid egg whites

  • 1 oz diced onion

  • 1.5 oz sliced mushrooms

  • 1/8 cup shredded sharp cheddar cheese

  • 1 Tbsp salsa

  • 1 tsp olive oil

  • salt and pepper to taste


  1. Heat olive oil in a pan over medium heat and add hashbrowns, making sure to spread them out evenly. Leave for 3-4 minutes, add onion and flip cooking for another 3-4 minutes or until they start to get a golden color to them. Season with salt and pepper. 

  2. Add mushrooms and mix around the hash for 1-2 minutes. 

  3. Crack in the egg and egg whites and let them cook without mixing for about 20-30 seconds. Then, stir until eggs are cooked through, and season with salt and pepper if needed. 

  4. Move the hash to a plate and top with the cheese and salsa as desired.



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