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 over cooked them a bit so keep an eye on your time but they were still perfect for my 13 mth old she ate the middles!!

Ingredients:

•  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

Directions:
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.

Remove nests from the oven when golden brown

l 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.

I pack these up for my whole family! 🙂 Daddy brings them to work, Me and Maddie bring them to where ever we go!

Nutritional Info:
Servings: 3 • Size: 2 egg muffins
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)