Having a savory breakfast later in the day is one of my go-to easy meals, especially after a long run. I get the perfect combination of carbs, fats and protein to refuel plus it’s an easy way to get in vegetables. Today I’m sharing what I made after my long run last Sunday using what I had on hand:an easy egg scramble with sweet potato hash browns. You can even customize the egg scramble with whatever you have on hand or sub the sweet potato hash browns for a different potato side.
Easy Queso Fresco Egg Scramble with Sweet Potato Hash Browns
1 shredded sweet potato (I used half of a large sweet potato and saved the rest for a later dish)
⅔ egg white substitute
5-6 mini sweet bell peppers, chopped
~1 oz queso fresco, crumbled
Microwave shredded sweet potato for 2-3 minutes to par-cook. After, wrap in a paper towel and squeeze out excess water.
Heat a pan with oil of choice and cook hash browns until done to your liking (keep an eye on them and flip as needed to prevent burning)
When hash browns are almost done, mix together egg white substitute and chopped bell peppers with salt and pepper, then scramble in a separate pan.
Plate and top with crumbled queso fresco cheese.