Cook potatoes in a microwave-safe bowl in the microwave on HIGH for 2-1/2 minutes or until tender. Cool slightly; cut potatoes into quarters.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Love eggs and potatoes for breakfast but have no time to cook them on a busy weekday morning? Make our Easy Egg and Cheese Scramble and store in a glass mason jar. Just reheat in the microwave when you're ready to eat.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee Smart Bites baby blonde potatoes | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 8 Hy-Vee Short Cuts julienne bell pepper strips | ||
| 2 Hy-Vee large eggs | ||
| 2 tbsp. Hy-Vee 2% reduced-fat milk | ||
| 2 tbsp. Hy-Vee shredded Cheddar cheese |
Things To Grab
- Microwave-safe bowl
- Medium skillet
- 1-pint mason jar
Directions
Heat olive oil in a medium nonstick skillet. Add potatoes and bell pepper strips; cook until potatoes are golden and pepper strips are crisp-tender. Transfer to a 1-pint mason jar; set aside.
Whisk together eggs and milk in a medium bowl. Add to same skillet; cook and stir occasionally until eggs are cooked through but still glossy. Add eggs to the jar. Top with cheese. Cover and refrigerate until ready to eat.
When ready to eat, remove the metal lid reheat in the microwave on HIGH for 1 minute or until heated through.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 390mg
- Sodium: 260mg
- Total Carbohydrates: 11g
- Protein: 18g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 10%
0%
Potassium 10%