Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese. I usually cook for one, so this egg bowl recipe is small. It can easily be doubled or tripled for more servings. I enjoy it with ketchup.
Preheat the oven to 450 degrees F (230 degrees C). Spread potato nuggets on a baking sheet.
Bake in the preheated oven for 8 minutes. Turn potato nuggets and bake until crispy, 8 minutes more.
While potatoes bake, combine eggs, salsa, and milk in a bowl and whisk to combine.
Heat a skillet over medium heat and coat with cooking spray. Add egg mixture. Scramble until partially set, about 2 minutes. Add green onion and bell pepper. Cook until eggs are set, about 5 minutes more. Transfer eggs to a plate.
Place cooked potato nuggets in a large bowl and top with scrambled eggs and grated Cheddar cheese. Add salt and pepper.
Per Serving: 436 calories; protein 23.3g; carbohydrates 28.3g; fat 28.1g; cholesterol 403mg; sodium 972.6mg.
Eating healthy breakfast to continue the day had become a fabulous habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to make on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feel full longer, and not want likely grab a snack out of the vending machine before break .
Making fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your refrigerator next to the milk or on the table next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.