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
Instructions
- 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.
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.
