Hash Brown Egg Nests
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- salt and pepper
- 1 cup shredded cheddar cheese
- 2 egg whites
- 4 cups shredded hash brown potatoes (uncooked) i used pla
- 1 tablespoon garlic infused oil or plain olive oil
- 12 eggs (large)
- 1 medium zucchini or summer squash trimmed and very thinly sliced (for quick cooking)
- 6 slices of cooked bacon if desired. cut each slice into bite size pieces.
- garnish w/ fresh chopped parsley and pepper if desired.
- Carbohydrate 2.1714 g
- Cholesterol 138.6 mg
- Fat 43.857 g
- Fiber 0 g
- Protein 40.062 g
- Saturated Fat 27.84144 g
- Serving Size 1 1 recipe (198g)
- Sodium 1002.96057291667 mg
- Sugar 2.1714 g
- Trans Fat 2.376 g
- Calories 564 calories
Preheat oven to 425 degrees F.Generously oil, muffin tin for 12.In medium bowl, add potatoes, egg whites, garlic infused oil, dash of salt and pepper. (If using fresh grated potatoes, be sure to strain off any liquid.)Gently fold egg whites and oil into potatoes.Divide potato mixture evenly into the 12 muffin cups.Press potato mixture firmly into each muffin cup, allowing some potatoes to line the inside of the muffin (forming a crust)Place muffin tin in oven for 15 minutes to bake potatoes. Remove.Top each of the potato crusts with a few slices of squash and a sprinkle of cheese, evenly.Crack an egg, and add it on top of the squash and cheese.Add bacon to the top of the egg, if desired.Return muffin tin to the oven and bake for 15-20 minutes or until egg is set and cooked through.Garnish w/ parsley and pepper, if desired.
