Breakfast for Dinner

better for you

Breakfast for Dinner Recipe

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: --

$1.25

5.0 ()

Clover Valley Garlic Powder, 3.12 oz
$1.15

5.0 ()

Crystal Hot Sauce, 6 fl oz
$2.5

5.0 ()

Clover Valley Shredded Mexican Style Blend 4 Cheese, 8 oz
$3.25

3.5 ()

Clover Valley Eggs Large Grade A, Dozen
$1.0

5.0 ()

Clover Valley Canned Sliced Potatoes, 15 oz
$4.5

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Clover Valley Extra Virgin Olive Oil, 8.5 fl oz