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).
Recipe Ingredient Notes
To make hash brown egg white nests, you will need the following ingredients:
- Olive oil cooking spray
- Onion (minced)
- Shredded potatoes
- Garlic Powder
- Egg whites
- Bell Peppers
- Swiss Cheese
- Turkey ham
- Salt and Pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Muffin Tin (Regular)
- Non-stick Cooking Spray
- Mixing Bowl
- Mixing Bowl (Medium)
- Cutting Board
- Chef Knife
How to Make Hash Brown Egg White Nests
- Preheat oven to 375℉. Lightly spray a muffin tin with oil spray.
- Combine potatoes, ½ cup onion, garlic powder, salt and pepper.
- Fill each muffin tin with ¼ 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.
Recipe Notes
- You do not need to use just egg whites. You can use the entire egg.
- For this specific recipe, the hash browns do not need to be cooked first. However, with that being said, we do not necessarily recommend them to be frozen when making this recipe. Frozen hash browns are more difficult to press into the pan. We recommend defrosting them first.
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Hash Brown Egg White Nests Recipe
Ingredients
- Olive oil cooking spray
- ½ cup Onion, minced
- 1 cup shredded potatoes, simply potatoes
- 2 dash Garlic powder
- salt and pepper, to taste
- 1 cup egg white, or egg beaters, beaten
- 2 Tablespoon Onions, diced
- ¼ cup Bell peppers, diced
- .8 ounce Swiss Cheese, chopped and reduced fat
- 1 ounce Turkey Ham, diced
Equipment
Instructions
- Preheat oven to 375℉. Lightly spray a muffin tin with oil spray.
- Combine potatoes, ½ cup onion, garlic powder, salt and pepper.
- Fill each muffin tin with ¼ 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.
Notes
- You don’t have to just use egg whites. You could use the entire egg instead (well, without the shell of course).
- You can make these ahead of time and keep them in the freezer for a quick on-the-go breakfast.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
They look super yummy.
These look really good…..do you know the approximate calorie count for them?
Should the shredded potatoes already be cooked?
The potatoes do not need to be cooked ahead of time.
The recipe should calls for 1 cup hashbrowns. Thanks for letting us know about the error. We’ll fix it right away. And this recipe only makes enough for about 3 to 4 people. Just depends on how many you eat. Usually about 2 nests per person.
The recipe should call for 1 cup hashbrowns. Thanks for letting us know about the error. We’ll fix it right away. And this recipe only makes enough for about 3 to 4 people. Just depends on how many you eat. Usually about 2 nests per person.
Can you use whole eggs, yolks and all?
Yes, the whole egg would work fine too!
Just finished making these with my sister and they were delicious! I didn’t have turkey ham so I used small shrimp that I diced up and seasoned with lemon pepper. Thanks for the recipe!
I will definitely be making this recipe!
It’s a fun change for breakfast and so easy to make!
How many whole eggs would you use?
About 8-10 large eggs equals 1 cup of beaten eggs.