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Breakfast bowls are currently very popular. You can use a variety of ingredients in them and adapt them to different types of cuisines. Often, breakfast bowls contain some type of diced potato, veggies, scrambled, poached or fried eggs, and some type of cheese.
In this recipe, I used Italian marinated portobello mushrooms, onions and peppers prepared from a previously posted recipe, diced hash brown potatoes, scrambled eggs and a mix of fat free mozzarella and Velveeta shreds.
Normally, I make several breakfast bowls at a time; some to eat on the spot and others to refrigerate for later use. They are filling and satisfying and can also be served for lunch or dinner with some sides.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Sautéed Italian marinated portobello mushrooms, onions and peppers (recipe here)
- Diced hash brown potatoes – Shredded hash brown potatoes, potatoes O’Brien or homemade has brown will also work.
- Egg whites – Whole eggs can be substituted.
- Kraft fat free mozzarella
- Velveeta shreds
- Salt and pepper
- Bertolli olive oil spray or something similar
- A stick of butter – You will need a small amount (3 g).
Sodium Alert: The sodium level in this recipe is high as a result of many of the ingredients having an inherently high sodium level. In the menu, under resources, there is a list of no salt/lower sodium items. There is an Italian dressing (used in marinated mushrooms) with very little sodium in it and some cheeses with lower sodium content. On the rare occasion when we have a meal with a higher than normal sodium level, we plan our other meals to be significantly lower in sodium.
Preparing the Breakfast Bowl Ingredients
- Mix the fat free mozzarella and Velveeta shreds together in a small bowl or paper plate and set aside.
- Spread the frozen hash browns out on a plate. Microwave them on high to thaw and slightly cook them.
- Transfer the hash browns to a foil lined tray. Sprtiz them with olive oil. Cook them in the air fryer until they are cooked and crispy.
- While the potatoes are in the air fryer, crack and separate your eggs, placing the egg whites in a bowl. Add a pinch of salt and pepper and then beat the egg whites with a fork and set aside.
- When the hash browns are almost done in the air fryer, heat up the left over Italian marinated portobello mushrooms in the microwave and then start to preheat the skillet to scramble the eggs in.
- Once the skillet is hot, lightly grease it with butter (see recipe cards for details) and transfer the egg whites to the skillet.
- As the egg whites cook, use a spatula to move them around in the pan as you scramble them. Remove them from the cook top when they are fully cooked.
Assembling the Breakfast Bowls
- Divide the hash browns between two bowls.
- Divide the marinated mushrooms into two portions and place them on top of the hash browns.
- Place half of the scrambled egg whites on top of the marinated mushroom layer.
- Top the eggs with half of the cheese mixture. Stick the bowl in the microwave and heat on high for 25-35 sec to melt the cheese.
- Mix the layers of ingredients together in the bowl to distribute the melted cheese throughout and serve.
Serving Ideas
- This breakfast bowl is filling and can stand alone or it can be served with some toast or a warmed low carb tortilla for breakfast.
- On occasion, I have paired the bowl with fruit and served it for lunch.
- For dinner you can serve it with a side salad, roasted asparagus or some broiled or roasted tomatoes.
WW 3 pt per breakfast bowl
Servings: 2
Calories: 195kcal
Equipment
- air fryer
- skillet
- spatula
Ingredients
- 1 c Left over Italian marinated portobello mushrooms
- 1 c diced hash browns, I used Giant southern style hash browns
- 7 large egg white or 5-6 whole eggs
- 3 tbsp Kraft fat free mozzarella
- 2 tbsp Velveeta shreds
- 1 pinch salt
- 1 pinch black pepper
- spritz Bertolli olive oil spray
- 3 g butter from a stick
Instructions
Preparing the Breakfast Bowl Ingredients
- Mix the Kraft fat free mozzarella and Velveeta shreds together on a paper plate or in a small bowl and set aside until needed.
- Spread the hash browns out on a plate and microwave on high for 2 min. to thaw and partially cook the potatoes.
- Transfer the hash browns to a foil lined air fryer rack. Spritz the potatoes with olive oil and sprinkle with a pinch of salt.
- Place the tray in the microwave and cook on 400℉ for 10 min. Flip and stir the potatoes half way through the cooking cycle. Cook until the potatoes are cooked and crispy.
- While the potatoes are cooking, place the egg whites in a bowl. Add a pinch of salt and pepper. Beat the egg whites with a fork and set aside until ready to cook.
- Preheat a skillet. Once it is hot, take a stick of butter and pull the wrapper back. Quickly run the stick of butter over the surface of the hot skillet. I weigh the stick of butter before using it and immediately after greasing the pan. In my hands, I normally use 3 g of butter (1 pt).
- Add the egg whites to the skillet and scramble them and cook until done. Remove from the heat and set aside.
- Pop the left over marinated portobello mushrooms into the microwave and heat on high for 35 sec or until hot.
Build the Breakfast Bowls
- Divide the hash browns into 2 portions and place each portion into a bowl.
- Divide the marinated mushrooms into 2 portions and layer each portion on top of the hash browns.
- Divide the scrambled eggs into 2 portions and layer each portion on top of the marinated mushrooms.
- Divide the cheese mixture into 2 portions and sprinkle each portion over the top of the scrambled eggs.
- Microwave each breakfast bowl on high for 25-35 sec to melt the cheese. If you are cooking for one, only microwave one breakfast bowl.
- Mix all the ingredients together in each bowl to distribute the melted cheese. Serve and enjoy.
- If you are cooking for one, refrigerate the other bowl and reheat in the microwave. See notes at the end.
Notes
The recipe makes two bowls. If you are cooking for one, melt the cheese on only one bowl. Refrigerate the other bowl and heat it up the day of use and melt the cheese then. You can also cut the recipe in half.
The sodium level in this recipe is high as a result of many of the ingredients having an inherently high sodium level.
In the menu, under resources, there is a list of no salt/lower sodium items. There is an Italian dressing with very little sodium in it and some cheeses with lower sodium content.
On the rare occasion when we have a meal with a higher than normal sodium level, we plan our other meals to be significantly lower in sodium. I follow a similar strategy with saturated fat levels.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 18.4g | Protein: 21.3g | Fat: 3.8g | Saturated Fat: 1.5g | Sodium: 835mg | Fiber: 2.1g | Sugar: 4.2g
Tried this recipe?Let us know how it was!
