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Hash Brown Egg White Nests

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These tasty, protein-packed hash brown egg white nests are a great way to start your day off right, and an easy make-ahead breakfast!
Hash Brown Egg white nests on a plate with fruit.

Hash Brown Egg White Nests

Packed with protein and full of flavor, these Hash Brown Egg White Nests are a delicious and convenient breakfast or brunch option. I love adding ham, veggies, and cheese, but you can customize them with your favorite vegetables and herbs. They are made in individual portions, making them easy to reheat in the oven or microwave. These nests are perfect for busy mornings because they can be made in advance.

What are Hash Brown Egg White Nests?

In 2011, my friend Mary shared her recipe for these tasty Hash Brown Egg White Nests with me. Since then, I’ve been making them regularly as an easy breakfast dish. To create the nest, you simply mix together shredded potatoes (or hash browns) and bake them. Then, you fill the nest with a mixture of beaten egg whites and other ingredients like vegetables, cheese, and herbs. You can customize the nests with a variety of different ingredients to suit your tastes and preferences.

Here are a few variation of filling ideas:

I made these with egg whites, onions, bell pepper, ham and cheese. Feel free to get creative and customize your hash brown egg white nests with your favorite ingredients. Here’s a few ideas:

  1. Veggie delight: Fill your nests with a mixture of sautéed bell peppers, onions, and mushrooms, and top them with grated cheddar cheese and chopped chives.
  2. Southwest style: Mix the eggs with diced tomatoes, corn, and shredded cheese, top them with diced avocado, and serve with a side of salsa.
  3. Mediterranean twist: Fill your nests with a mixture of sautéed spinach, diced tomatoes, and crumbled feta cheese. Top them with a sprinkle of oregano.
  4. Bacon and egg: Try them with diced cooked bacon and grated cheddar cheese and serve with a side of ketchup or hot sauce.

Be sure to generously spray the tin and use a non-stick muffin pan to avoid sticking.

Make Ahead and Reheat

You can double the recipe to make ahead for meal prep.  Leftovers can be refrigerated for up to 4 days. To reheat you can follow these steps:

  1. Preheat your oven to 350°F.
  2. Place the nests on a baking sheet and place them in the oven.
  3. Bake for 10-15 minutes, or until the nests are heated through and the eggs are hot.
  4. Remove the baking sheet from the oven and let the nests cool for a few minutes before serving.

Alternatively, you can also reheat them in the microwave. To do so, place the nests on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through. Be sure to use a microwave-safe plate and be careful not to overcook the eggs, as they can become rubbery.

 

Cooked Hash brown egg white nests in a muffin tray.

Hash Brown Egg White Nests

5 from 1 vote
2
Cals:134
Protein:13
Carbs:15
Fat:2
Course: Breakfast, Brunch
Cuisine: American
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serving Size: 2 muffins

Ingredients

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
  • 1 oz reduced fat Swiss cheese, chopped
  • salt and pepper to taste
  • 1 oz turkey ham, diced

Instructions

  • Preheat oven to 375F°. 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.

Last Step:

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Nutrition

Serving: 2 muffins, Calories: 134 kcal, Carbohydrates: 15 g, Protein: 13 g, Fat: 2 g, Fiber: 2 g, Sugar: 0.5 g

Categories:

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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109 comments on “Hash Brown Egg White Nests”

  1. Avatar photo
    Rene Thurston

    I don't know if you're still replying to this, Gina, but I'm wondering what your thoughts would be on making these ahead? I made these last year for a brunch, which I'm doing again, but I did it the morning of, and I'm trying to avoid that. Could I either:

    1) Make the nests the night before and then just do the egg portion in the morning? Would the nests get soggy or not work well cold? or

    2) Make them entirely the night before and reheat? I suspect they may be better fresh from the oven. 🙂

    I'm having a holiday brunch at my house this Saturday, and always try to do as much make ahead and bake in the morning as possible. I'm making a breakfast casserole, but I have a couple of vegetarians in my group, so I'm doing these as an all-veggie alternative since the casserole has sausage.

    THANKS SO MUCH! Love your site and your recipes!!

  2. Avatar photo
    Everydaychick

    Hi Gina, I have been using your site for years and thought I should take a moment to comment. I made these hashbrown nests for breakfast today and it was so delicious! I didn't have any ham so I did broccoli, red and green peppers and spinach with a half tsp of cheddar cheese on top! I overindulged with 3 cups 🙂

  3. These are fantastic! I seasoned with a little powdered red chiltepan ( very hot pepper, sort of like Thai red pepper or habenero) and also a bit of smoked paprika. We didn't have Swiss so I used a little grated Parmesan, instead.
    This recipe is easy and has so many possibilities! I used regular potato and have leftover potato for another recipe. I could make this a couple of times a week or even freeze a bunch of potato/onion mixture to make this. I have chickens and they get ahead of me on eggs all the time. By doing egg whites and feeding yolks to the dogs, I use a bunch of eggs. Or, I could even use the yolks for something else, maybe freeze until I want to make ice cream or some other treat. This morning, the dogs got a bunch of yolks, which they love.

  4. Avatar photo
    Katie Martinson

    These are amazing! So simple but very yummy 🙂 I love having a breakfast I can make once a reheat throughout the week and these are great for that 🙂

  5. I made a dozen of these last night (doubled the recipe). Put them in the freezer. Had 2 microwaved for breakfast — absolutely delicious!

  6. Avatar photo
    MissIndepndnt86

    Will be trying these over the weekend! I'm a breakfast FANATIC and I love trying new breakfast recipes that are quick for my working family! Can't wait to try these babies!! 🙂

  7. I am a novice cook and am a bit mixed up with this recipe. Please help! It seems I didn't bother to notice the total serving size as 6 muffins, and only have a 12 muffin pan. Are the muffin sizes in a 12 pan the same as a 6? So could I possibly just double the recipe?

  8. These were great. Substituted Pancectta instead of ham and parmesean cheese for the Swiss cheese. Big hit in our house. Thanks!

  9. total success!I used egg beaters and shredded the potatoes myself.I made two kinds,one just like this,and one with feta ,spinach and pampered chef greek seasoning!

  10. Gina, I love all your recipes. Could you substitute egg beaters for the eggs? If so, would that change the points plus value?

  11. making some right now with homemade shredded potatoes and a filling of egg whites, spinach,tomato,garlic and some salt & pepper. I through all my filling onto the food processor since I wasn't keen on chunks of spinach. I really hope they turn out!

  12. Avatar photo
    a running affair

    I made these last night, and unfortunately I was full from dinner and didn't taste them then. I pulled them out of the fridge this morning, reheated them in the microwave, and the hashbrown part seemed a bit soggy, kind of like old fries are. The egg mixture was awesome though, just like a breakfast casserole. Any tips for my much-loved hash browns to stay good?

  13. I'm looking forward to having these for breakfast in the morning. I made mine with egg beaters egg whites, feta, and sauteed (just sprayed the pan) spinach and shallots. I forgot to season it so I'll do that before nuking them. Next time, I need to remember to spray the muffin tins.

  14. OMG These are so good!! SOO GOOD!! And so quick and easy! I can't wait to wake up so I can have my leftovers for breakfast! : )

  15. I am so excited to find this as it would work very well for simply filling breakfast and 0wp's!! Thanks

  16. Avatar photo
    Kim Strickland

    Just made these….they are wonderful!! A great protein filled breakfast to start off on the right foot each morning. Thank you@

  17. Helen, you add 1/2 cup of diced onion to the one cup of potatoes which equals 1 1/2 cup total for the nests ( 1/4 cup for each if the 6 muffin tins) hope that helps 🙂

  18. Made these this morning!! A huge hit and really delicious! I used real shredded potatoes. Thank you for sharing this!