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
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