Hash Brown Eggs Benedict Bowls: Easy Turkey Bacon Delight
Get ready to enjoy a delicious breakfast with these Hash Brown Eggs Benedict Bowls, featuring crispy hash browns topped with turkey bacon and poached eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking, Skillet Cooking, Poaching
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups frozen hash browns
- 4 slices turkey bacon
- 4 large eggs
- 1/4 cup hollandaise sauce
- 2 tablespoons chopped chives
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the frozen hash browns on a baking sheet and bake for about 25-30 minutes until crispy.
- Meanwhile, cook the turkey bacon in a skillet over medium heat until crispy.
- Bring a pot of water to a gentle simmer, add a splash of vinegar, and poach the eggs for about 3-4 minutes.
- Assemble the bowls by placing hash browns at the bottom, topping with turkey bacon and poached eggs.
- Drizzle with hollandaise sauce and garnish with chopped chives.
Notes
- For extra flavor, add a sprinkle of paprika over the top.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 200mg
Keywords: Hash Brown Eggs Benedict, Turkey Bacon, Breakfast Bowls