Loaded Breakfast Hashbrowns
Crispy hashbrowns topped with fluffy scrambled eggs mixed with sautéed spinach, melted cheese, crispy bacon, and fresh green onions. This loaded breakfast is savory, satisfying, and perfect for an easy crowd-pleasing morning meal.
Ingredients
6 frozen or fresh hashbrowns
2 large eggs
1/4 cup shredded cheddar cheese
2 slices bacon
1/2 cup fresh spinach
2 tablespoons chopped green onions
1 tablespoon butter or oil
Pinch of salt
Pinch of black pepper
Preparation
- Cook the bacon in a pan over medium heat until crispy, then remove and chop into pieces.
- In the same pan, cook the hashbrowns in butter or oil until golden brown and crispy.
- Remove hashbrowns from the pan and set aside.
- Add the spinach to the pan and sauté until wilted, about 1–2 minutes.
- In a separate pan, scramble the eggs over medium-low heat until just set.
- Place the hashbrowns on a plate or serving dish.
- Top with scrambled eggs, sautéed spinach, shredded cheese, and chopped bacon.
- Sprinkle green onions on top, season with salt and pepper, and serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 420 |
| Fat | 28g |
| Saturated Fat | 11g |
| Cholesterol | 220mg |
| Sodium | 700mg |
| Carbohydrates | 25g |
| Dietary Fiber | 3g |
| Protein | 20g |
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