Healthy Breakfast Foil Packs with Potatoes, Veggies, and Eggs
Best-Ever Breakfast Foil Packs
1/4th of recipe (1 pack): 250 calories, 8.5g total fat (2g sat. fat), 375mg sodium, 34.5g carbs, 5.5g fiber, 6g sugars, 10.5g protein
Prep:
10 minutes
Cook:
40 minutes
Ingredients:
20 oz. (about 2 large) russet potatoes, cubed
2 cups chopped bell peppers
1 cup chopped onion
1 tbsp. olive oil
4 large eggs
Seasonings:
1 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. each salt and black pepper, or more to taste
Optional topping: chopped chives
Directions:
Preheat oven to 425 degrees.
In a large bowl, combine potatoes, bell peppers, and onion. Drizzle with oil, and sprinkle with seasonings. Toss to coat.
Cut aluminum foil into four 8-inch squares. Fold up the sides, place on a baking sheet, and spray with nonstick spray.
Evenly distribute potatoes and veggies among the foil pieces. Bake until slightly browned and tender, about 30 minutes.
Break 1 egg over the contents of each piece of foil. Bake until egg white is cooked through and yolk is cooked to your preference, about 8 minutes.
MAKES 4 SERVINGS
HG Tip: To store leftovers, cover each serving with another small piece of foil and seal the edges. Ready to eat? Reheat the whole thing in a toaster oven -- faster than a full-sized oven!
Bonus 5-Ingredient Recipe: Veggie-Packed Comfort Food!
Chew on this:
It's National Stuffed Mushroom Day, February 4th! Traditional stuffed mushrooms have a bit of a retro flair, but these Pizza-Stuffed Mushrooms are always in style!
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