Frisco Breakfast Bowls
Frisco Breakfast Bowls
Ingredients
For the Breakfast Bowls
- 8 large eggs
- 250 grams cooked egg whites
- 32 ounces 96% lean ground beef
- 10 slices beef bacon
- 48 ounces petite gold potatoes
- 8 ounces Cabot Lite 50 Sharp Cheddar Cheese
For the Sauce
- 150 grams FAGE 0% Greek yogurt
- 25 grams sugar free ketchup
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 2
Dice the petite gold potatoes into small pieces. Spread them onto a baking sheet, season as desired, and bake for 45 minutes.
⏱️ 45 min•🌡️ 400
- 3
While the potatoes cook, chop the beef bacon into small pieces and cook in a large skillet until crispy. Remove the bacon from the skillet and set aside, leaving rendered fat in the pan.
⏱️ 10 min
- 4
Add the 96% lean ground beef to the pan with the bacon fat and cook until browned, breaking it up with a spoon.
⏱️ 10 min
- 5
Pour in the large eggs and cooked egg whites into the skillet with the ground beef. Scramble everything together until fully cooked.
⏱️ 5 min
- 6
Once the potatoes are finished baking, combine them with the cooked beef, bacon, and egg mixture. Stir well to combine.
⏱️ 5 min
- 7
Grate the entire block of Cabot Lite 50 Sharp Cheddar Cheese over the potato, beef, bacon, and egg mixture.
⏱️ 5 min
- 8
Broil at 500°F (260°C) for about 5 minutes, or until the cheese is melted and lightly browned.
⏱️ 5 min•🌡️ 500
- 9
While the bowls are broiling, mix together the FAGE 0% Greek yogurt and sugar free ketchup in a small bowl to make a simple sauce.
⏱️ 2 min
- 10
Divide the breakfast bowl mixture into 8 meal prep containers. Drizzle the prepared sauce over each serving when you’re ready to eat. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Frisco Breakfast Bowls
For the Breakfast Bowls
- 8 large eggs
- 250 grams cooked egg whites
- 32 ounces 96% lean ground beef
- 10 slices beef bacon
- 48 ounces petite gold potatoes
- 8 ounces Cabot Lite 50 Sharp Cheddar Cheese
For the Sauce
- 150 grams FAGE 0% Greek yogurt
- 25 grams sugar free ketchup
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 2
Dice the petite gold potatoes into small pieces. Spread them onto a baking sheet, season as desired, and bake for 45 minutes.
⏱️ 45 min•🌡️ 400 - 3
While the potatoes cook, chop the beef bacon into small pieces and cook in a large skillet until crispy. Remove the bacon from the skillet and set aside, leaving rendered fat in the pan.
⏱️ 10 min - 4
Add the 96% lean ground beef to the pan with the bacon fat and cook until browned, breaking it up with a spoon.
⏱️ 10 min - 5
Pour in the large eggs and cooked egg whites into the skillet with the ground beef. Scramble everything together until fully cooked.
⏱️ 5 min - 6
Once the potatoes are finished baking, combine them with the cooked beef, bacon, and egg mixture. Stir well to combine.
⏱️ 5 min - 7
Grate the entire block of Cabot Lite 50 Sharp Cheddar Cheese over the potato, beef, bacon, and egg mixture.
⏱️ 5 min - 8
Broil at 500°F (260°C) for about 5 minutes, or until the cheese is melted and lightly browned.
⏱️ 5 min•🌡️ 500 - 9
While the bowls are broiling, mix together the FAGE 0% Greek yogurt and sugar free ketchup in a small bowl to make a simple sauce.
⏱️ 2 min - 10
Divide the breakfast bowl mixture into 8 meal prep containers. Drizzle the prepared sauce over each serving when you’re ready to eat. Enjoy!
⏱️ 3 min