Hash Brown Egg White Nests (Egg Muffins) Recipe (2024)

This is my most favorite breakfast recipe. My kids also love their personalized breakfast, and love helping me put them together. If you are looking for a simple and delicious breakfast recipe, this is one you need to try. You will love it.

I decided to venture out into the world of egg whites and came acrossthis 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).

Related Recipe: Try our Scrambled Egg Breakfast Muffins Recipe (Freezer Meal)

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):

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What to serve with Hash Brown Egg White Nests?

–Aloha Pineapple Smoothie: I am a smoothie lover, and there is no denying that. This smoothie is my personal favorite. It is so sweet and delicious. You will absolutely love it.

–Brown Sugar and Black Pepper Bacon: This recipe is one of a kind, and out of this world good. It is so easy to make, and I have never had bacon that tasted so good.

–Puff Pastry Cherry Turnovers: This is one of my favorites. It is so sweet and delicious, you could also eat it for dessert.

–The Best Homemade Cinnamon Rolls: I could eat these cinnamon rolls all day, every day, for a year, and never once complain or get sick of them. I could in fact eat an entire pan in one day, if I put my mind to it.

Serves: 8

Hash Brown Egg White Nests Recipe

A quick and easy breakfast that you can make ahead of time for busy mornings!

See Also

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

PrintPin

Ingredients

• olive oil cooking spray
• ½ cup minced onion
• 1 cup shredded potatoes simply potatoes
• dash of garlic powder
• salt and pepper to taste
• 1 cup egg whites or egg beaters, beaten
• 2 Tablespoons onions diced
• ¼ cup bell peppers diced
• .8 ounce reduced fat swiss cheese chopped
• 1 ounce turkey ham diced
• dash of garlic powder
• salt and pepper to taste

Instructions

• 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.

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

Calories: 65 kcal · Carbohydrates: 8 g · Protein: 6 g · Fat: 1 g · Saturated Fat: 1 g · Cholesterol: 3 mg · Sodium: 107 mg · Potassium: 208 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 151 IU · Vitamin C: 11 mg · Calcium: 42 mg · Iron: 1 mg

Equipment

• Muffin Tin

• Non-stick Cooking Spray

• Mixing Bowl

• Medium Mixing Bowl

Recipe Details

Course: Breakfast

Cuisine: American

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