Breakfast/Brunch Main Dish Snack

Hash Brown and Egg Nests

  • Ready Time: 70min
    No Reviews
  • Prep Time: 15min
    Cook Time: 55min
  • Cuisine: American
  • Serves: 4 (3 nests per serving)
    Prep Method: Baked
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Description

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.

Ingredients

  • 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

Preparation
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.

Notes

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.

Customizations:

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

Nutrition

Calories208
Fat3g
Sodium614mg
Cholesterol9
Vitamin C57mg
Carbohydrates36g
Fiber4g
Protein5g
Potassium701mg

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