Mrs. Shreds Breakfast Bowl

Preheat oven to 425°F. Place 5 slices of center cut bacon onto a baking dish and bake on top rack for approximately 25 minutes until desired crispiness.

Heat a pan to medium heat and add 1 tbsp of olive oil or zero cal cooking spray.

Add 3 cups of simply potato hash browns to the pan.

Cook hash browns for 6-7 minutes on each side until golden brown, then set aside.

Whisk 3 eggs and 300g of egg white and add to the same pan at medium heat. Season with salt and pepper to taste. Cook for approximately 7-8 minutes until cooked thoroughly.

Add 12 oz cubed ham, 60g reduced fat cheddar, and the five slices of bacon to the eggs. Add cooked hash browns and mix together at medium heat. Add sautéed mushrooms if desired.

Evenly distribute the pan contents into 3 equal containers.

When ready to eat, top each serving with 40g nonfat Greek yogurt, hot sauce, and 1 tbsp of guacamole for extra flavor.