Description
This low-carb sheet pan recipe combines crispy hash browns with eggs and fresh avocado salsa for a delicious and satisfying meal.
Ingredients
Scale
- 2 medium zucchini, grated
- 2 large eggs
- 1 avocado, diced
- 1 cup shredded cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Grate the zucchini and place in a towel to remove excess moisture.
- Spread zucchini evenly on a sheet pan.
- In a bowl, whisk together eggs, garlic powder, onion powder, paprika, salt, and pepper.
- Pour the egg mixture over the zucchini and top with shredded cheese.
- Bake for 20-25 minutes until golden.
- While baking, prepare the avocado salsa by mixing diced avocado with salt and pepper.
- Once baked, serve the hash browns topped with avocado salsa.
Notes
- Ensure to squeeze out all moisture from the zucchini for the best results.
- This recipe is great for meal prep and can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 210mg