Hash Brown Egg White Nests

Hash Brown Egg White Nests

Perfect little portion controlled hash brown nests filled with eggs, cheese and ham. You can fill these little babies with any combination of ingredients. I used what I had on hand and they turned out wonderful. Leftovers can be reheated to eat throughout the week.

I like my hashbrowns crispy so next time I will bake them a little longer but all ovens are different so use your judgment. Also, some of my muffins stuck a little to the tin so be sure to generously spray the tin and use a non-stick muffin pan.

Hash Brown Egg White Nests

Gina’s Weight Watcher Recipes

Servings: 3 • Size: 2 egg muffins • Points +: 3 pts • Smart Points: 2

Calories: 133.4 • Fat: 1.8 g • Carb: 15.3 g • Fiber: 1.8 g • Protein: 13.2 g • Sugar: 0.6

Sodium: 297.7 (without salt)

 olive oil spray

1/2 cup minced onion

1 cup shredded potatoes, Simply Potatoes

dash of garlic powder

salt and pepper to taste

1 cup egg whites or egg beaters, beaten

2 tbsp diced onions

1/4 cup diced bell peppers

0.8 oz reduced fat swiss, chopped

1 oz turkey ham, diced

dash of garlic powder

salt and pepper to taste

Preheat oven to 375°. Lightly spray a muffin tin with oil spray. Combine potatoes, 1/2 cup onion, garlic powder, salt and pepper. Fill each muffin tin with 1/4 cup of potatoes and press along the side of the tin so that it forms a nest.

Bake 35 minutes or until golden brown and edges are crispy.

While nests are baking, combine the egg whites with remaining ingredients in a medium bowl.  

Original pictures take c5.staticflickr.com site

Remove nests from the oven when golden brown.

Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake an additional 17-20 minutes or until eggs are fully cooked.