Hash Brown Egg White Nests

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Hash Brown Egg white nests on a plate with fruit.

Hash Brown Egg White Nests

Perfect little portion controlled hash brown nests filled with eggs, cheese and ham. You can fill these little babies with any combination of ingredients. I used what I had on hand and they turned out wonderful. Leftovers can be reheated to eat throughout the week.

I met Mary from Mary’s Bites at Blogher food and we got to talking about these little hashbrown muffins she was making for her blog. I loved the concept and re-created her recipe with lighter ingredients I had on hand and was very pleased with the outcome. Best part is that I have breakfast ready to go for the next 2 days!

I like my hashbrowns crispy so next time I will bake them a little longer but all ovens are different so use your judgment. Also, some of my muffins stuck a little to the tin so be sure to generously spray the tin and use a non-stick muffin pan.


Cooked Hash brown egg white nests in a muffin tray.
Print WW Personal Points
5 from 1 vote
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Hash Brown Egg White Nests

134 Cals 13 Protein 15 Carbs 2 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
COURSE: Breakfast, Brunch
CUISINE: American


For the Hash brown Mix:

  • olive oil spray
  • 1/2 cup onion, minced
  • 1 cup shredded potatoes, Simply potatoes
  • 1 tsp garlic powder
  • salt and pepper to taste

Egg Mixture:

  • 1 cup egg whites or egg beaters, beaten
  • 2 tbsp onions, diced
  • 1/4 cup bell peppers, diced
  • 0.8 oz reduced fat Swiss cheese, chopped
  • salt and pepper to taste
  • 1 oz turkey ham, diced


  • 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.


Serving: 32 muffins, Calories: 134kcal, Carbohydrates: 15g, Protein: 13g, Fat: 2g, Fiber: 2g, Sugar: 0.5g
WW Points Plus: 3
Sodium: 297.7 (without salt)


Hash brown cups in a tray, uncooked.
Cooked hash brown cups.
Egg white mixture in a bowl.
Cooked hash brown cups.
Hash brown cups filled with egg mixture.

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  1. We LOVED these! The whole family thought they were SO fun!! Thank you, Gina!

    FYI: this is for 6 nests, and doubling it worked just perfectly. Spray the muffin tins SO well, and really dice those onions!

  2. How many green, blue or purple points would this be?

  3. Can someone please tell me if these are mini muffins or regular muffins, like a cupcake pan?
    I make them mini the first time and I am thinking maybe they should have been regular size? I looked at recipe and photos, but couldn’t tell, sorry if I am missing something! Thank you for another great recipe!!

  4. Can this recipe be used to make the egg bites in an Instant Pot using the silicone egg bite mold?

  5. Another great recipe by you! These are really good. I used what I had on hand, spinach, canadian bacon, green onions. . The points for mine were 2 for 3 SP’s which isn’t bad at all. I can see a few other veggies I am going to try. I sprayed my pan well and had no problem with them popping out. I also baked them til they looked crispy. Definitely a repeat recipe! Thank you!

  6. Love your recipes!