Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
1 Minute Read

Hashbrown & Egg Breakfast Bake

Servings: 4, Prep Time: 15 min, Cook Time: 35 min

Ingredients

  • 10 large [500 g] Egg

  • 0.5 onion [55 g] Yellow Onions

  • 3 link (2.3 oz) [204 g] Organic Chicken Sausage (Whole30 approved)

  • 1 large [369 g] Russet Potatoes

  • 1 tsp [4.8 g] Olive Oil

  • 1 tsp [6 g] Salt

  • 1 tsp [2.1 g] Black Pepper

  • 1 tsp [1.8 g] Red Pepper Flakes

Directions

  1. Preheat the oven to 350°F (176°C).

  2. Spray a 6x2 baking dish with non-stick cooking spray.

  3. Dice the chicken sausage links into quarter-inch pieces.

  4. Sautee chicken sausage in olive oil on medium heat until browned. Set aside.

  5. Dice yellow onion. Set aside.

  6. Line a medium bowl with paper towels or a clean kitchen towel. Set aside.

  7. Grate russet potato into hashbrowns and add to the paper towel-lined bowl. Cover the potatoes with another paper towel or a clean kitchen towel.

  8. Carefully squeeze the potatoes inside the towels to ring out as much water as possible.

  9. Add the potatoes (bottom layer) and chicken sausage to the prepared baking dish.

  10. Whisk the eggs, salt, black pepper, crushed red pepper, and onions until combined.

  11. Add the egg mixture to the prepared baking dish. Lightly shake the dish to ensure the egg gets into all the nooks and crevices.

  12. Bake for 25-35 minutes until eggs are fully cooked.

Nutrition Info

Calories: 335, Fat: 16g, Carbs: 20g, Protein: 28g, Fiber: 2g

Recipes

17 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
07.31.2025

Broccoli Onion Omelette

Servings: 1, Prep Time: 5 min, Cook Time: 10 minIngredients3 large [150 g] Egg1 cup chopped [91 g] Broccoli0.5 onion [55 g] Yellow Onions1 tbsp [12.8 g] Clarified Butter Ghee1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)DirectionsWash and cut the broccoli into bite size pieces.Chop the onion into a fine dice and set aside.In a skillet on medium heat, add the ghee and saute the broccoli and onions for 4-5 minutes.Crack the eggs into a bowl and mix well, seasoning with salt and pepper to taste.Pour the eggs into the skillet and cover with a lid. Cook for 5 minutes. Enjoy!Nutrition InfoCalories: 389, Fat: 28g, Carbs: 12g, Protein: 22g, Fiber: 3g, Sugar: 7g

07.26.2025

Shrimp and Zoodles

Servings: 1, Prep Time: 5 min, Cook Time: 15 minIngredients4 oz [113.6 g] Shrimp (Prawns)3 cup [255 g] Zucchini Noodles1 small [43 g] Shallot2 clove [6 g] Garlic1.5 tbsp [19.2 g] Clarified Butter Ghee0.5 cup [72.5 g] Green Peas4 sprigs [4 g] Parsley1 Dash [1 g] Himalayan Pink Salt (To Taste)1 dash [0.1 g] Black Pepper (To Taste)1 tsp [4.7 g] Lemon JuiceDirectionsPat the shrimp dry and season with salt and pepper to taste. Set aside.In a skillet, add half the ghee in the pan and sear the prawns for 1-2 minutes per side. Remove from heat and set aside.Chop the shallot and garlic into a small dice.Heat a pan to medium heat and add the remaining ghee and saute the shallots and garlic for 5 minutes.Add the zucchini noodles and peas, cook for 1 minute.Add the shrimp and turn off the heat.Finely chop the parsley and add to the dish. Squeeze a little fresh lemon juice and enjoy!Nutrition InfoCalories: 404, Fat: 21g, Carbs: 30g, Protein: 25g, Fiber: 8g, Sugar: 14g

07.24.2025

Kale, Apple and Chicken Salad

Servings: 2, Prep Time: 5 min, Cook Time: 0 minIngredients8 leaves [120 g] Kale1 medium (2-3/4" dia) (approx 3 per lb) [138 g] Honeycrisp Apples1 tbsp (packed) [15 g] Feta Cheese3 medium piece (yield after cooking, bone removed) [186 g] Rotisserie Chicken1 tbsp [14 g] Olive Oil0.5 tbsp [7.5 g] Apple Cider Vinegar3 tbsp [21 g] Pumpkin SeedsDirectionsChop the kale and add to a bowl.To make the dressing, add the olive oil, apple cider vinegar, and a dash of salt and pepper to a small bowl and whisk. Pour over the kale and toss to combine.Top the kale with the apple slices, feta, pepitas and chicken.Nutrition InfoCalories: 436, Fat: 27g, Carbs: 16g, Protein: 32g, Fiber: 2g, Sugar: 7g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*