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Ingredients

2 Yves Veggie Cuisine® Breakfast Patties, diced 1 tablespoon Spectrum® Organic Canola Oil ½ tablespoon butter ⅔ cup diced cold boiled potato 1 small onion, sliced ⅓ cup diced green or red pepper ½ cup diced mushrooms ½ cup egg whites Pinch of salt

Nutrition Info

441.5 calories carbohydrate: 38.1 g cholesterol: 15.3 mg fat: 21.7 g fiber: 6.5 g protein: 27.8 g saturatedFat: 4.8 g servingSize: - sodium: 664.7 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

In a frying pan, slightly brown seasoned potatoes and Veggie Breakfast Patties in 1/2 tablespoon oil over medium-high heat.
Add butter (if using) and 1/2 tablespoon oil to pan along with onions and mushrooms, and cook for 3-4 minutes or until onions are cooked and all liquid is evaporated.
Add peppers, season vegetables in pan with salt and pepper and cook for 1 minute.
Add potatoes, diced patties, stir in egg whites or eggs, turn heat to medium-low, cover pan and cook until eggs are cooked through. Do not stir.

1 portion

Diced veggie breakfast patties, potatoes, peppers and mushrooms make an energy-packed breakfast egg scramble.