- 2 Yves Veggie Cuisine® Breakfast Patties, diced
- 1 tablespoon Spectrum® Organic Canola Oil
- 1/2 tablespoon butter (optional)
- 2/3 cup diced cold boiled potato
- 1 small onion, sliced
- 1/3 cup diced green or red pepper
- 1/2 cup diced mushrooms
- 1/2 cup egg whites
- Pinch of salt
- In a frying pan, slightly brown seasoned potatoes and Veggie Breakfast Patties in 1/2 tablespoon oil over medium-high heat.
- Add butter (if using) and 1/2 tablespoon oil to pan along with onions and mushrooms, and cook for 3-4 minutes or until onions are cooked and all liquid is evaporated.
- Add peppers, season vegetables in pan with salt and pepper and cook for 1 minute.
- Add potatoes, diced patties, stir in egg whites or eggs, turn heat to medium-low, cover pan and cook until eggs are cooked through. Do not stir.
05/15/2018
recipepes.com
Hearty Breakfast Specialty, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
