Bobby's Light Breakfast in a Cup

Name: Bobby's Light Breakfast in a Cup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons canola oil; 4 larges eggs; 2 servings Chopped fresh chives, for garnish; 2 servings Freshly ground pepper; 2 Tbsps diced roasted red pepper; 0 teaspoons sea salt; 28 grams low-fat shredded cheese, for topping; 1 small sweet potato, shredded with a box grater (about 1 cup)

Bobby's Light Breakfast in a Cup could be just the gluten free recipe you've been looking for. This recipe makes 2 servings with 279 calories, 17g of protein, and 17g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a budget friendly breakfast. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up cheese, pepper, sweet potato, and a few other things to make it today. Users who liked this recipe also liked Bobby's Light Banana Pudding, Breakfast in a Cup, and Feather-Light Breakfast Puffs.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

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Oven

For the hashbrowns: Spray a baking sheet with nonstick spray.

Ingredients you will need

Hash Browns

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Baking Sheet

Spread the shredded potato on the baking sheet in an even layer.

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Potato

Spread

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Baking Sheet

Sprinkle with the salt and some pepper and pour over the oil.

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Pepper

Salt

Cooking Oil

Bake until golden and crispy, turning frequently, 10 minutes.

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Oven

For the eggs: Meanwhile, spray a nonstick skillet with cooking spray and heat over medium heat. Crack the eggs into a bowl and whisk well. Stir in the roasted red peppers, and then add to the pan and scramble until cooked through, 3 to 4 minutes.

Ingredients you will need

Roasted Red Peppers