Frisco Breakfast Bowls

gluten-free ⓘ

8 meals

From a reel by Ryan Rubio — watch the original

Ingredients

• 8 large eggs
• 250g cooked egg whites
• 32 oz 96% lean ground beef
• 10 slices beef bacon
• 48 oz petite gold potatoes
• 8 oz Cabot Lite 50 Sharp Cheddar Cheese
• 150g FAGE 0% Greek yogurt
• 25g sugar free ketchup

Instructions

1. Preheat the oven to 400°F.
2. Dice the petite gold potatoes, season them, spread them on a baking sheet, and bake for 45 minutes.
3. Chop the beef bacon into small pieces and cook in a pan until it reaches a crispy texture.
4. Add the lean ground beef to the pan with the bacon and cook until the meat is browned.
5. Add the eggs and egg whites to the pan and scramble everything together until the eggs are fully cooked.
6. Spread the cooked potato mixture into a dish and pour the beef, bacon, and egg mixture evenly over the top.
7. Grate the cheddar cheese over the entire mixture.
8. Set the oven to broil at 500°F and cook for approximately 5 minutes until the cheese is melted and lightly browned.
9. Combine the Greek yogurt and sugar-free ketchup to create a sauce.
10. Divide the mixture into 8 portions and drizzle with the sauce before serving.