Post by Loupy on Jun 24, 2011 22:04:07 GMT -7
Hash Brown Egg White Nests
Gina's Weight Watcher Recipes
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 met Mary from Mary's Bites at Blogher food and we got to talking about these little hashbrown muffins she was making for her blog. I loved the concept and re-created her recipe with lighter ingredients I had on hand and was very pleased with the outcome. Best part is that I have breakfast ready to go for the next 2 days!
I like my hashbrowns crispy so next time I will bake them a little longer but all ovens are different so use your judgment. Also, some of my muffins stuck a little to the tin so be sure to generously spray the tin and use a non-stick muffin pan.
Hash Brown Egg White Nests
Servings: 3 • Size: 2 egg muffins
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.
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.
Old Points: 2 pts • Points+: 3 pts
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)
Gina's Weight Watcher Recipes
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 met Mary from Mary's Bites at Blogher food and we got to talking about these little hashbrown muffins she was making for her blog. I loved the concept and re-created her recipe with lighter ingredients I had on hand and was very pleased with the outcome. Best part is that I have breakfast ready to go for the next 2 days!
I like my hashbrowns crispy so next time I will bake them a little longer but all ovens are different so use your judgment. Also, some of my muffins stuck a little to the tin so be sure to generously spray the tin and use a non-stick muffin pan.
Hash Brown Egg White Nests
Servings: 3 • Size: 2 egg muffins
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.
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.
Old Points: 2 pts • Points+: 3 pts
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)
