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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
Preheat oven to 375 °F. Spray a muffin tin with oil or non-stick spray.
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.
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.
When nests are golden brown, remove from oven and fill each one with ¼ cup of egg mixture. Top with cheese.
Bake 15-20 minutes until eggs are cooked.
Optional: Top with extra salsa as desired.
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.
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