Source: dLife

Potato and vegetable loaf topped with fried eggs.

Servings

0.75 cup vegetarian protein crumbles
0.75 cup vegetable broth
1 cooking spray
1 cup shredded carrots
1 small onions , finely chopped
0.25 cup chopped red bell peppers
2 medium garlic cloves , minced
6 oz medium potatoes , shredded (e.g. Idaho potatoe)
1.5 tsp ground thyme
1 tsp chives, ground
1 pinch salt
1 pinch black pepper
1 cup liquid egg substitute
1 cup fat free shredded cheddar cheese , divided
4 Eggs, poached, large

1 Preheat oven to 350 degrees F.
2 Soak vegetable protein in broth 5 to 10 minutes or until liquid is absorbed.
3 Heat a cooking spray-coated frying pan over medium heat. Cook carrots, onion, bell pepper, and garlic 5 minutes or until soft. Mix in potatoes, thyme, chives, salt, pepper, egg product, and 3/4 cup cheese.
4 Spoon mixture into a cooking spray coated loaf pan. Bake, covered with foil 45 minutes.
5 Take foil off, top with 1/4 cup cheese and bake 15 minutes more or until cheese is melted. Let rest 10 minutes before slicing. Serve fried eggs on top or on the side of loaf.
6 Serve fried eggs on top or on the side of loaf.