Turkey and Hash Brown Egg Bake
Ground turkey and hash browns with an onion, poblano pepper, and red pepper mixture baked into an egg casserole. Serve over a bed of spinach if you prefer some extra vegetables.
PER SERVING – MAKES 5
404 CALS
PREP TIME
8 MINUTES
COOK TIME
35 MINUTES
| CARBS | PROTEIN | FAT |
|---|---|---|
| 15g | 35g | 22g |
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
WEIGHT LOSS RECIPE NUTRITION
WEIGHT GAIN RECIPE NUTRITION
STANDARD RECIPE NUTRITION
Servings
Carbs
76.8g
Protein
176.3g
Fat
111.8g
Calories
2018.6 cals
|
WEIGHT LOSS RECIPE NUTRITION
Servings
Carbs
76.8g
Protein
176.3g
Fat
111.8g
Calories
2018.6 cals
|
WEIGHT GAIN RECIPE NUTRITION
Servings
Carbs
100.8g
Protein
178.3g
Fat
183.9g
Calories
2771.5 cals
|
This Post Has 6 Comments
Love this! Well done josh 😊
thank you 😎
You can’t get hash brown in Poland as ready to use bag. Should I make my own then?
Sa w Carrefour. Np marka Aviko 😊
Just get a regular russet potato and shred it using a box grater using a large grind under a towel. Squeeze out the excess moisture and BOOM, you got some hash browns.
Great breakfast recipe. Would this be okay to eat after 4-5 days in the fridge? Cheers!