I decided to venture out into the world of egg whites and came across this Hash Brown Egg White Nests recipe. They are cute, healthy and delicious. Definitely a keeper.
It was also a fun way to get my kids involved in making breakfast with me. This recipe has quickly become a breakfast tradition at our house. I like to make them ahead of time, then we eat them throughout the week (I like to stick them in the freezer and pull them out as needed).
How to make Hash Brown Egg White Nests:
- 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.
Do I have to use egg whites?
You don’t have to just use egg whites, you could definitely use the entire egg.
Do the hashbrowns need to be cooked first?
For this particular recipe, the hash browns do not need to be cooked first.
However, with that being said, we don’t necessarily recommend them to be frozen when making this recipe, because it will be difficult to press into the pan.
If you are using frozen hash browns, we recommend defrosting them first and then pressing them into the tin.
These are the hashbrowns that we used (we found them in the refrigerated section, not the freezer section):