Yields: 2

Photo by Colin Price

Food Styling by Emily Caneer

This plant-based egg scramble is fluffy, soft, and sunny with a true egg-y flavor. For a simple and balanced breakfast to get your day started, serve with some easy sheet-pan potatoes. Or dress it up any way for lunch and dinner!

Ingredients

• 1 (8oz) Hodo All-Day Egg Scramble LOCATE PRODUCT

• 2 lbs red potatoes, cleaned and diced

• 1/2 a red bell pepper, deseeded and chopped into small pieces

• 1 tbsp smoked paprika

• 1 sprig rosemary, stripped and chopped

• 2 tsp thyme, dried or fresh leaves

• 3 cloves garlic, minced

• 3 tbsp oil

• Salt and pepper to taste

Instructions

1. Prepare your potatoes, bell pepper, and spices and toss together with a couple of tablespoons of oil.

2. Set oven to 400F, line a sheet pan with parchment and spread out the seasoned potatoes, then roast for about 30 minutes.

3. When potatoes are ready, heat up the remaining oil in a skillet over medium-high heat, and sauté the contents of one packet of the Hodo Vegan All-Day Egg Scramble until desired texture.

4. Lay it all out with your favorite breakfast spread and enjoy!