Sunday Morning Breakfast...3/11

This morning, with Daylight Savings Time robbing us of an hour of precious sleep, I decided we needed to have an extra hearty {but still healthy} breakfast. While looking through my Weight Watchers cookbooks, I found a recipe for...

Bacon, Egg, and Hashbrown Stackers

You make scrambled eggs, with two whole eggs and three whites, throw some diced Canadian bacon in, add some scallions {we used chives}, a dash of Frank's Red Hot, salt, and pepper. In a separate skillet, sprayed with non-stick spray, you cook the frozen hash brown patties...about 5-6 minutes per side. Once it's all cooked, you lay a hashbrown patty on your plate, and load it up with the egg mixture. We ate ours with spicy ketchup...and big mugs of coffee!