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Scrambled Eggs, Hash Browns, and Bacon

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 618kcal

Ingredients

Fresh Squeezed Orange Juice

  • 10 - 12 Oranges refrigerated for 1 hour or more (About 5 to 6 oranges yield an 8oz glass of OJ)

Hash Browns

  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Butter
  • 2 cups Yukon gold potatoes peeled and shredded with a box grater
  • 1/2 tsp Kosher salt
  • 1/2 tsp Paprika
  • Black pepper
  • 1/4 cup Ketchup optional

Eggs

  • 4 slices Bacon
  • 1 TBSP Butter plus more for buttering the english muffin
  • 4 Eggs beaten
  • 2 English muffin toasted
  • 4 tsp Butter
  • 2 TBSP Raspberry jam use more if needed
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 400°F (204°C).
  • Cut the oranges in half. Using a manual juicer or electric juicer, juice the oranges into a pitcher or glass. Refrigerate until ready to serve.
  • Cook the hash browns: Add the oil and butter to a heavy-bottomed skillet over medium heat. Saute the potato, salt, and paprika until the potatoes are tender. Turn down the heat if needed. Season with salt and pepper to taste.
  • Lay the bacon in a skillet and place over medium heat. Cook on both sides until crispy and golden brown. Set aside on paper towels to drain excess grease.
  • Add the butter and eggs to a nonstick pan over medium heat. Move the eggs around the pan until fluffed up and cooked through. Season with salt and pepper to taste.
  • Toast the English muffins then spread them with butter and jam.
  • Serve the eggs with bacon, hash browns with ketchup, toast, and orange juice.

Nutrition

Calories: 618kcal | Carbohydrates: 42g | Protein: 29g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 389mg | Sodium: 803mg | Potassium: 831mg | Fiber: 2g | Sugar: 24g | Vitamin A: 993IU | Vitamin C: 115mg | Calcium: 118mg | Iron: 4mg