Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: fortunebaby
A vegetarian variation of a camp recipe.

An incomparably delicious one-pan breakfast that looks a little displeasing but tastes incredibly good! I usually make it in my wok. It's a good make-ahead meal that can also be enjoyed cold. Try it - you'll like it.

Ingredients

3 Eggs

2 cups Frozen hash brown potatoes

1 can Vegetarian baked beans

1 Small onion, chopped

1 tbs Oil

1/2 tsp Dill weed

Salt and pepper

Shredded cheese

Preparation

Defrost the hash brown potatoes ahead of time or in the microwave. Heat the oil in a large pan (or wok) then add the chopped onion. Cook the onion for 3-5 minutes or so, then add the eggs and scramble them in with the onion. Add the potatoes and cook everything another 5 minutes until the potatoes are cooked through (not browned). Add the baked beans and heat through. Add salt and pepper to taste. Serve with shredded cheese and dill weed on top.

Cook's Notes

Fresh potatoes can be substituted for the frozen hash browns but it will take longer and require more oil. Slice or grate and microwave them so they're partially cooked through before adding them to the pot. The original non-veggie recipe called for first browning bacon in a pan, then adding all the other stuff, so try that if you're so inclined.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment