Skip to content

Weekend Breakfast.

Spicy Scrambled Eggs, Turkey Bacon & Sautéed Potatoes

Gareth and I love to go out for breakfast on the weekends, but lately we’ve been trying to stay in more to save money and to be healthier. This is a typical breakfast you could order from a restaurant (eggs, bacon, hash browns) but is made with lower-calorie, lower-fat ingredients. Give it a try!

Ingredients:

  • 6 pieces turkey bacon
  • 4 small potatoes (Yukon gold or red)
  • 1 1/2 cups egg beaters or egg substitute
  • 2 tbsp hot sauce
  • 1 tbsp olive oil
  • garlic salt to taste
  • black pepper to taste
Serves 2-3 people

Spicy Scrambled Eggs: Mix the egg beaters in a bowl with 2 tbsp hot sauce. (Frank’s Red Hot is great for this) Scramble the eggs on medium heat in a non-stick pan, no need to add any oil to the pan but you can spray Pam. Sprinkle garlic salt and black pepper to taste when eggs are cooked.

Turkey Bacon: Place turkey bacon onto a plate in between two pieces of paper towel. Microwave for approximately 4 minutes or until crispy.

Sautéed Potatoes: Microwave or boil the potatoes until they are soft (about 6 minutes in the microwave.) Slice them into thin pieces while hot. Heat 1 tbsp olive oil in a pan on high-medium heat, and add potatoes. Press the potatoes into the pan using a spatula- this will help them crisp up. After a few minutes, flip the potatoes to crisp the other side. Sprinkle garlic salt and black pepper to taste. If you’d like, sprinkle on some fresh herbs (I used dill) for some extra flavor when plating.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: