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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. 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. Avatar photo
    Mary Lou Fritz

    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!!

  3. Avatar photo
    Jan Armstrong

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

  4. 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!