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Breakfast for Dinner
Overview:
4 Servings
Prep: 5 min.
Total: 20 min.
- 2 Tbsp Clover Valley Olive Oil
- 2 15 oz cans Clover Valley Sliced Potatoes, rinsed then dried on paper towel ($2.00)
- 1 tsp Clover Valley Garlic Powder ($1.00)
- Salt & Pepper, to taste
- 1 Onion, chopped ($1.25)
- 8 Clover Valley Large Eggs, whisked ($1.66)
- ½ 8 oz bag Clover Valley Mexican Blend Shredded Cheese ($1.25)
- 2 Avocados, sliced ($1.98)
- Crystal Hot Sauce, to taste ($1.15)
- Heat one Tbsp olive oil in a pan over medium-low heat.
- Add chopped onion and cook for five minutes.
- Add potatoes, then season to taste with garlic powder, salt, and pepper. Cook for another five minutes, then transfer to four bowls.
- In the same pan, heat remaining olive oil before adding eggs. Scramble the eggs, then divide over each potato-onion mixture.
- Sprinkle one oz cheese over each bowl, then top each with half an avocado and hot sauce.
MyPlate Food Groups
Dairy Servings: 3/4 cup
Protein Servings: 2 oz.
Grains Servings: --
Vegetable Servings: 1-1/2 oz.
Fruit Servings: --
