Baked Potatoes with Eggs
BREAKFAST OR BRUNCH?
This one goes for both! And we love eggs; mixed with potatoes, broccoli, avocado, bacon and tomatoes it makes the perfect mix of healthy ingredients. You got your greens, fats and protein! Can’t wait to make this potato breakfast recipe myself again!
INGREDIENTS
- 4 eggs
- 4 egg whites
- 1/2 a cup onion, finely chopped
- 4 teaspoon all-purpose flour
- 1 1/2 cups low-fat milk
- 1 cups low-fat shredded sharp
- 6 potatoes, peeled sliced
- 1 tablespoon olive oil
- 1 1/2 cups broccoli, chopped fresh or frozen
- 2 tablespoon water
- 6 slices turkey bacon, crumbled crisp
- 1 large tomato, chopped
- ½ avocado, diced
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 325 degrees. Add oil, onion and cook about 4 minutes. Next stir in milk, flour, salt, and pepper. Cook until slightly thicken then add cheese until melted.
Layer potatoes and cheese sauce in a 3-quarter rectangular baking dish. Bake covered for 55 minutes until potatoes are tender. In a non-stick skillet heat oil over medium heat then add broccoli and cook until tender.
In a large bowl, beat the eggs, water, salt, and pepper then pour over the broccoli. Scramble mixture and cook over medium heat. Cook for a couple of minutes until eggs set (don’t over cook the eggs). Spoon eggs over the potatoes and top with crumbled bacon, tomatoes, and avocado.
