These delicious, protein-packed nests of egg whites in hash browns are a great way to start the day right, and an easy pre-breakfast!
Nest of egg whites in hash browns
Rich in protein and full of flavor, these Hash Brown Egg White Nests are a delicious and convenient breakfast or brunch option. Because they are individually made, they can be easily reheated in an air fryer, oven, or microwave. You can make it in advance, so it’s a perfect nest for busy mornings.
What is an egg white nest in hash browns?
My friend Mary gave me this recipe in 2011 when I first started blogging. Since then, I’ve been making it regularly as a quick breakfast dish. They are morsels of egg whites with a hash brown crust baked in muffin tins.
how to make
To make a nest, simply mix up shredded potatoes (or frozen hash browns) and bake. Once golden, the nest is filled with a mixture of egg whites and ingredients such as vegetables, cheese and herbs. You can customize your nest with different ingredients to suit your tastes and preferences.
Spray cans liberally and use nonstick muffin tins to prevent sticking.
This recipe can easily be doubled.
preempt and reheat
You can double the recipe for meal prep. Leftovers can be refrigerated for up to 4 days. To reheat, follow these steps:
- Preheat oven to 350°F.
- Place the nest on a baking sheet and place in the oven.
- Bake for 10-15 minutes or until nest is hot and eggs are hot.
- Remove the baking sheet from the oven and let the nest cool for a few minutes before serving.
Alternatively, you can reheat in an air fryer or microwave. To do so, heat in an air fryer at 350F for 5 minutes or until done. For microwave, place on microwave-safe plate and heat over high heat for 1-2 minutes, or to medium.
healthier breakfast ideas
yield: 3 serving
Serving size: 2 muffin
Preheat oven to 375F°. Lightly spray a nonstick 6 muffin tin with oil spray.
Combine potatoes, 1/2 cup onion, garlic powder, salt, and pepper. Fill each muffin tin with 1/4 cup potatoes and press along the sides of the mold to form a nest.
Bake 35 minutes or until golden brown and edges are crisp.
While the nests are baking, combine egg whites and remaining ingredients in a medium bowl.
Remove the nest from the oven when it is golden brown.
Add about 3 tablespoons of the egg mixture to each cup. Return to oven and bake for an additional 17 to 20 minutes or until eggs are fully cooked.
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Multiply this by 2 and you get 12.
Serving: 2 muffin, calorie: 134 kcal, carbohydrates: 15 g, protein: 13 g, obesity: 2 g, fiber: 2 g, sugar: 0.5 g