Healthy Breakfast Foil Packs with Potatoes, Veggies, and Eggs
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
Cook: 40 minutes
20 oz. (about 2 large) russet potatoes, cubed
2 cups chopped bell peppers
1 cup chopped onion
1 tbsp. olive oil
4 large eggs
1 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. each salt and black pepper, or more to taste
Optional topping: chopped chives
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!Veggie Tot Shepherd’s Pie This hearty casserole requires just five main ingredients, it’s super easy to make, and it is SO satisfying. The key ingredient? Green Giant Veggie Tots (Cauliflower). The taste & texture are perfect, there are no artificial flavors or preservatives, and there’s a full serving of veggies in each serving. Check out the recipe, and then stock your freezer with Veggie Tots!
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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