Southwest Breakfast Hash

Serves | 8-10

Hash:

• 1 lb frozen shredded hash browns

• 1 lb bacon, chopped

• 2 dozen eggs, whisked

• 1 sweet onion, chopped

• 3 bell peppers or 6 mini sweet peppers, chopped

• Salt and pepper, to taste

• Optional: a few handfuls of shredded cheese

• Toppings: cherry tomatoes, cilantro

High-Protein Southwest Sauce:

• 2 c plain greek yogurt

• Juice of 3 limes

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp chipotle powder or chipotle hot sauce

• 2 tsp honey

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

Directions:

1. Heat griddle to medium-high heat.

2. Cook bacon 8–12 min until crispy, stirring often. Remove, drain on paper towel. Leave a little grease on griddle.

3. Add hashbrowns. Cook 10–15 min until golden and crisp, flipping occasionally.

4. If needed, add a small drizzle of oil if there isn’t enough fat left from the bacon. Add onion and peppers. Cook 5–7 min until soft and lightly browned.

5. Push hash browns and veg aside. Add whisked eggs to center. Turn to medium heat. Scramble until set.

6. Add cheese if using. Season with salt and pepper. Remove from griddle.

7. Divide mixture into meal prep bowls (about 10 servings). Top each bowl with bacon, tomatoes, and cilantro if desired.

8. Drizzle with Southwest High-Protein Sauce before storing, or add fresh when reheating.

Notes: Store up to 4 days in fridge.

Vegetable Chopper

Meal Prep Containers

Sauce Squeeze Bottle

You’ll find more recipes like this in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.