Easy Vegetarian Breakfast Skillet with Maple Breakfast Patties
This delicious egg and potato scramble uses Maple Plant-Based Breakfast Patties to make it a dish perfect for vegetarians AND meat lovers!
Servings 4 people
Calories 289kcal
Ingredients
- 6 Pure Farmland® Plant-Based Maple Breakfast Patties
- 1 lb Shredded Potato Hashbrowns
- 6 eggs
- ¼ cup milk
- ¼ teaspoon Seasoned Salt
- 1 tablespoon Air-Dried Shallots or onion powder
- Fresh thyme
- Cheddar Cheese for topping
Instructions
- Add sausage to a skillet and crumble with a spatula.
- Cook 6-7 minutes.
- Remove and drain on paper towels.
- Add potatoes and shallots to the pan.
- Spread them into a single layer and let them cook for about 6 minutes.
- Stir them and let them cook another 6 minutes.
- Remove them to a plate.
- Mix eggs, milk, Seasoned Salt and thyme (strip about 3 springs) in a medium bowl with a fork to scramble.
- Add to pan and cook until almost set and not runny.
- Add hashbrowns and breakfast patties back to skillet and mix with the eggs.
- Add more fresh thyme.
- Set out a bowl of cheese to top with, optional.
Nutrition
Serving: 4people | Calories: 289kcal | Carbohydrates: 30g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 287mg | Sodium: 343mg | Fiber: 3g | Sugar: 2g