Hash Brown Egg White Nests

Hash-Brown-Egg-White-Nests (1)

Kick off your New Year with these “lean and light” and perfectly portioned hash brown nests filled with eggs, cheese and ham! We love these for your busy mornings where you might otherwise skip breakfast and regret it later! You can fill these little babies with any combination of ingredients. Leftovers can be reheated to eat throughout the week! Enjoy this delicious weight loss surgery – approved meal!


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.
*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.

Chef’s Tip: Be sure to oil the tins well enough to prevent any sticking!


Servings: 3, Size: 2 egg muffins
Calories: 133.4
Protein: 13.2 grams
Carb: 15.3 grams
Fat: 1.8 grams