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
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
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.
Add mushrooms and mix around the hash for 1-2 minutes.
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.
Move the hash to a plate and top with the cheese and salsa as desired.
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