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These tasty, protein-packed hash brown egg white nests are an awesome approach to start your time without work right, and a simple make-ahead breakfast!
Hash Brown Egg White Nests
Filled with protein and stuffed with flavor, these Hash Brown Egg White Nests are a delicious and convenient breakfast or brunch option. I like adding ham, veggies, and cheese, but you possibly can customize them together with your favorite vegetables and herbs. They’re made in individual portions, making them easy to reheat within the air fryer, oven or microwave. These nests are perfect for busy mornings because they will be made prematurely.
What are Hash Brown Egg White Nests?
After I first began blogging, my friend Mary shared this recipe with me back in 2011. Since then, I’ve been making them commonly as a simple breakfast dish. They’re egg white bites with a hash brown crust baked in a muffin tin.
How To Make
To create the nest, you just mix together shredded potatoes (or frozen hash browns) and bake them. Once they’re golden brown, fill the nest with a mix of beaten egg whites and other ingredients like vegetables, cheese, and herbs. You may customize the nests with quite a lot of different ingredients to fit your tastes and preferences.
Helpful Tip
Make sure you generously spray the tin and use a non-stick muffin pan to avoid sticking.
This recipe can easily be doubled.
Make Ahead and Reheat
You may double the recipe to make ahead for meal prep. Leftovers will be refrigerated for as much as 4 days. To reheat you possibly can follow these steps:
- Preheat your oven to 350°F.
- Place the nests on a baking sheet and place them within the oven.
- Bake for 10-Quarter-hour, or until the nests are heated through and the eggs are hot.
- Remove the baking sheet from the oven and let the nests cool for a number of minutes before serving.
Alternatively, you may as well reheat them within the air fryer or microwave. To accomplish that, air fryer 350F 5 minutes or until heated through. For the microwave, place on a microwave-safe plate and warmth on high for 1-2 minutes, or until heated through.
More Healthy Breakfast Ideas
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Yield: 3 servings
Serving Size: 2 muffins
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Preheat oven to 375F°. Calmly spray a nonstick 6-muffin tin with oil spray.
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Mix 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 in order that it forms a nest.
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Bake 35 minutes or until golden brown and edges are crispy.
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While nests are baking, mix the egg whites with remaining ingredients in a medium bowl.
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Remove nests from the oven when golden brown.
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Fill each cup with about 3 tbsp of egg mixture. Return to the oven and bake a further 17-20 minutes or until eggs are fully cooked.
Last Step:
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Makes 6. You may double this to make 12.
Serving: 2 muffins, Calories: 134 kcal, Carbohydrates: 15 g, Protein: 13 g, Fat: 2 g, Fiber: 2 g, Sugar: 0.5 g