Breakfast/Brunch Main Dish Snack

Hash Brown and Egg Nests

  • Ready Time: 70min
    No Reviews
  • Prep Time: 15min
    Cook Time: 55min
  • Cuisine:
  • Serves: 4 (3 nests per serving)
    Prep Method: Baked
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Recipe by: Carissa Bealert, RDN

A mixture of egg whites and veggies are nested inside of hash browns and cooked in a muffin tin, creating a perfect portable pre-exercise meal.


  • 4 cups of refrigerated pre-shredded potatoes
  • 1 teaspoon garlic powder
  • ¼ cup chopped onion
  • ½ cup diced bell peppers
  • 5 liquid egg whites
  • 4 teaspoon salsa
  • ¼ cup shredded cheddar cheese
  • Olive oil spray
  • Salt and pepper to taste

Prep Time: 15min | Cook Time: 55min

  1. Preheat oven to 375 °F. Spray a muffin tin with oil or non-stick spray.
  2. Combine potato shreds with garlic powder, salt and pepper. Evenly distribute potato mixture in muffin tins and press the mixture in the middle using a spoon so that it forms a nest.
  3. Bake 30-35 minutes or until its golden brown with crisp edges. While nests are baking, combine eggs, onions, peppers, and salsa in a bowl.
  4. When nests are golden brown, remove from oven and fill each one with ¼ cup of egg mixture. Top with cheese.
  5. Bake 15-20 minutes until eggs are cooked.

Optional: Top with extra salsa as desired.


Time-Saving Tips:

  • Prepare a batch of Hash Brown & Egg Nests on Sunday, and store in the refrigerator (or freezer) to enjoy all week long.


  • Toss in any leftover vegetables you might have on hand. If desired, add meat such as red chopped turkey bacon, ham, or turkey sausage.


Vitamin C57mg


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