Meal Kit
with roasted red pepper omelet
Prep & Cook Time:30-40 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:5 days
Contains:Milk, Eggs, Wheat, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Order up! I got Adam and Eve on a raft with three Zeppelins and sweep the alley! If you don't speak that diner lingo, don't worry! We spell out in plain language how to make your own diner-style roasted red pepper omelet, sausage links, and hash browns. Just don't forget to tip, hon!
Diner-style breakfast is a great treat; this was perfect to whip up on a Saturday morning and it did not disappoint!
Best at home breakfast we've had!!! Better than a restaurant! We had it as s dinner. Plenty to eat at dinnertime☺️
Very easy to prep and make! Made for a lovely mid-week meal enjoyed by the whole family.
The directions helped to make the hash browns perfect. The peppers were awesome with the eggs.
The best and easiest hash browns I've ever made
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- 1Russet Potato
- 6fl. oz.Liquid Egg
- 3oz.Roasted Red Peppers
- 2Whole Wheat Bread Slices
- 1½oz.Shredded Cheddar Cheese
- 1⅕oz.Butter
- 2Green Onions
- 1oz.Strawberry Preserves
- 6Breakfast Sausage Links
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)EOdYaJ3G
Calories
820Carbohydrates
59gNet Carbs
56gFat
50gProtein
32gSodium
1320mg
- Olive Oil
- Salt
- Pepper
- 1Baking Sheet
- 1Colander
- 1Box Grater
- 1Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Grate potato on large hole side of box grater. Place grated potatoes in colander and rinse thoroughly. Transfer potatoes to a clean kitchen towel and wring out as much liquid as possible. Drying potatoes thoroughly are key to crispy hash browns. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop roasted red peppers.
Cook Sausages and Toast Bread
Place sausages on one side of prepared baking sheet. Bake 10 minutes, flip, and add bread to other side of sheet. Bake an additional 5-6 minutes, or until sausages reach a minimum internal temperature of 160 degrees and bread is toasted.
Make the Hash Browns
While sausages are cooking, place half the butter in a medium non-stick pan over medium heat. Once melted, add potatoes and white parts of green onions. Using a spatula, press potatoes into an even layer to completely cover pan. Cook, undisturbed, 5 minutes, or until undersides are golden brown. Top potatoes with remaining butter. Once melted, flip potatoes and cook, undisturbed, 5 minutes, or until undersides are brown and potatoes are tender. Transfer to a plate and season with 1/2 tsp. salt and 1/4 tsp. pepper.
Cook the Omelet
Place 1 tsp. olive oil in same pan used for hash browns (no need to wipe pan clean) over medium heat. Add liquid eggs and roasted red peppers. Use a rubber spatula to constantly scrape along bottom of pan until eggs are set and a little wet, about 2-3 minutes. Remove from burner, sprinkle shredded cheddar on top, then fold omelet in half. Season to taste with salt and pepper.
Plate the Dish
Serve hash browns on a plate. Add sausages along with half the omelet. Finish with a piece of toast and strawberry preserves. Garnish omelet with green parts of green onion.
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