Egg Bowl

Ingredients:

• 5 hashbrowns 

• 2 chicken breast, shredded 

• 1lb egg whites

• 5 eggs

• 2 tsp onion powder

• 3 tsp salt 

• ¼ tsp pepper

• ½ tsp sage

Directions:

1. Preheat oven to 425

2. Prepare two sheet pans with parchment 

3. First sheet pan place 5 hashbrowns and bake for 5-8 minutes or until golden brown

4. Second sheet pan bake chicken breast, about 12-15 minutes or until done

5. Shred chicken and set aside 

6. In a large bowl combine egg whites, eggs, and seasoning

7. Lower oven to 325 

8. Prepare 5 oven safe containers with spray 

9. Evenly distribute the three components 

10. Place on a sheet pan in the oven 

11. Till the sheet pan with water creating a water bath and allow egg bowls to cook for 20-25 minutes or until done