These delicious, high-protein Hash Brown Egg Nests are a great way to start the day off right and an easy breakfast to prep!
Hash brown nests of protein
Packed with protein and bursting with flavor, these Hash Brown Egg White Nests are a delicious and convenient breakfast or brunch option. I love adding ham, veggies, and cheese, but feel free to customize with your favorite veggies and herbs. They’re made in individual servings, making them easy to reheat in the air fryer, oven, or microwave. These nests are perfect for busy mornings as they can be made ahead of time.
What are Hash Brown Egg White Nests?
When I first started blogging, my friend Mary shared this recipe with me in 2011. Since then, I’ve been making them regularly as a simple breakfast dish. They are egg white bites with a hash crust baked in a muffin tin.
How to do
To build the nest, simply mix up shredded potatoes (or frozen hash browns) and bake them. Once golden brown, fill the nest with a mixture of beaten egg whites and other ingredients like veggies, cheese, and herbs. You can customize the nests with a variety of different ingredients to suit your tastes and preferences.
Helpful tip
Be sure to spray the pan liberally and use a non-stick muffin pan to avoid sticking.
This recipe can easily be doubled.
Go ahead and heat up
You can double the recipe to prepare for meal prep. Leftovers can be stored in the fridge for up to 4 days. To warm up, do the following:
- Preheat your oven to 350°F.
- Place the nests on a baking sheet and place in the oven.
- Bake for 10-15 minutes or until the nests are warmed through and the eggs are hot.
- Remove the baking sheet from the oven and let the nests cool for a few minutes before serving.
Alternatively, you can reheat them in the hot air fryer or microwave. To do this, heat the air fryer at 350°F for 5 minutes or until heated through. To microwave, place on a microwave-safe plate and heat on high for 1-2 minutes or until heated through.
More healthy breakfast ideas
Yield: 3 portions
Serving size: 2 muffins
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Preheat oven to 375F°. Lightly spray a non-stick 6-muffin muffin pan with oil spray.
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Combine potatoes, 1/2 cup onion, garlic powder, salt and pepper. Fill each muffin pan with 1/4 cup potatoes and press down the side of the pan so they form a nest.
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Bake for 35 minutes or until golden and crispy on the edges.
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While the nests are baking, mix the egg whites with the remaining ingredients in a medium bowl.
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Remove nests from oven when golden brown.
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Fill each cup with about 3 tablespoons egg mixture. Return to the oven and bake an additional 17-20 minutes or until the eggs are fully cooked.
Last step:
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Makes 6. You can double this to make 12.
Portion: 2 muffins, Calories: 134 kcal, Carbohydrates: 15 G, Protein: 13 G, Fat: 2 G, Fiber: 2 G, Sugar: 0.5 G