Vegetarian that 45% lighter than the average vegetarian meal and ranks in the 4th percentile for protein.
Protein1/5
Lightness5/5
Ease2/5
👍 Best for
✓ Calorie-conscious dinners✓ Vegetarian lovers
✋ Skip if
✕ You're chasing high protein
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
370
Calories
19g
Protein
6g
Fiber
5.1g
Protein / 100 cal
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
4th pctl
More protein than 4% of 1,474 meals
Protein density
5.1g /100cal
Leaner than 60% of meals
vs Vegetarian average
45% lighter
This370
Avg672
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✓ Under 500 cal✓ High fiber
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Wheat Free✓ Vegetarian✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Pasture-Raised Eggs
12 oz Potatoes
3 oz Baby Kale
1 each Bell Pepper
2 oz White Cheddar Cheese
2 each Scallions
2 clove Garlic
1 tbsp Hot Sauce
How to make it
1
Preheat the oven to 450°F. Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Cut the potatoes into a medium dice. Add to the boiling water and cook 6-7 minutes until slightly tender. Drain thoroughly.
2
Stem the peppers, halve lengthwise, seed, and medium dice. Peel and roughly chop 2 garlic cloves (4 for 4 servings). Slice the scallions, keeping the white bases and green tops separate. Combine the diced peppers, garlic, and white scallion bases in a bowl. Grate the cheddar on the large side of a box grater.
3
Heat a drizzle of olive oil in a large oven-safe pan over medium-high. Add the parboiled potatoes in an even layer (the oil may spatter). Cook undisturbed 3-4 minutes until lightly browned and crispy. Add the pepper mixture; season. Cook stirring frequently 2-3 minutes until softened.
4
Add the kale and a drizzle of olive oil to the pan; season. Cook stirring frequently 3-4 minutes until slightly wilted. Taste and season.
5
Make wells in the center of the hash using a spoon. Crack an egg into each; season. Top the hash evenly with the grated cheddar. Bake in the oven 5-7 minutes until the whites are set and yolks reach your desired doneness. Let stand 2 minutes. Serve topped with the green scallion tops and as much hot sauce as you like.
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Among the Vegetarian dishes in Blue Apron's lineup, Breakfast for Dinner Hash & Eggs with with Baby Kale, Cheddar & Hot Sauce is one of the more straightforward options to prepare. It comes in at 370 kcal per serving, with 19g protein, enough to cover roughly 19 percent of a 2,000 calorie day.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
Daily calorie contribution19% of 2,000 cal target
⏱️ Est. time: 40 min
🍽️ Serves: 1 serving
🌿 Vegetarian⚡ Under 500 cal
✓ Perfect for
Low-calorie targets
Vegetarians
⚠ Not ideal for
Vegans
How to make it
Preheat the oven to 450°F. Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Cut the potatoes into a medium dice. Add to the boiling water and cook 6-7 minutes until slightly tender. Drain thoroughly.
Stem the peppers, halve lengthwise, seed, and medium dice. Peel and roughly chop 2 garlic cloves (4 for 4 servings). Slice the scallions, keeping the white bases and green tops separate. Combine the diced peppers, garlic, and white scallion bases in a bowl. Grate the cheddar on the large side of a box grater.
Heat a drizzle of olive oil in a large oven-safe pan over medium-high. Add the parboiled potatoes in an even layer (the oil may spatter). Cook undisturbed 3-4 minutes until lightly browned and crispy. Add the pepper mixture; season. Cook stirring frequently 2-3 minutes until softened.
Add the kale and a drizzle of olive oil to the pan; season. Cook stirring frequently 3-4 minutes until slightly wilted. Taste and season.
Make wells in the center of the hash using a spoon. Crack an egg into each; season. Top the hash evenly with the grated cheddar. Bake in the oven 5-7 minutes until the whites are set and yolks reach your desired doneness. Let stand 2 minutes. Serve topped with the green scallion tops and as much hot sauce as you like.
Breakfast for Dinner Hash & Eggs is a Blue Apron meal
How many calories are in Breakfast for Dinner Hash & Eggs?
Breakfast for Dinner Hash & Eggs contains 370 kcal and 19g of protein per serving, portioned as with Baby Kale, Cheddar & Hot Sauce.
Which meal service offers Breakfast for Dinner Hash & Eggs?
Breakfast for Dinner Hash & Eggs is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Breakfast for Dinner Hash & Eggs wheat free?
Breakfast for Dinner Hash & Eggs is tagged as Wheat Free, Vegetarian, American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Breakfast for Dinner Hash & Eggs take to prepare?
Breakfast for Dinner Hash & Eggs is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
❓ Frequently asked questions
How many calories are in Breakfast for Dinner Hash & Eggs?+
Breakfast for Dinner Hash & Eggs has 370 calories per serving, with 19g protein.
Is Breakfast for Dinner Hash & Eggs high in protein?+
It has 19g of protein per serving, moderate rather than high-protein.
How long does Breakfast for Dinner Hash & Eggs take to make?+
About 70 minutes, rated medium difficulty, and it serves 2.
Does Breakfast for Dinner Hash & Eggs list its allergens?+
Blue Apron does not itemize allergens for this meal, check the package label before cooking, especially for serious allergies.
What diets does Breakfast for Dinner Hash & Eggs work for?+
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