Breakfast

Bacon, Egg and Hash Brown Stacks is for Breakfast.

Bacon, Egg and Hash Brown Stacks takes 8 minutes to prepare.

Bacon, Egg and Hash Brown Stacks takes 14 minutes to cook.

Bacon, Egg and Hash Brown Stacks makes 4 servings.

The ingredients for Bacon, Egg and Hash Brown Stacks are:

2 spray(s) cooking spray
4 item(s) frozen hash brown potato patty, prepared without fat 2 large egg(s)
3 large egg white(s)
3 oz uncooked Canadian-style bacon, finely chopped
1 Tbsp uncooked scallion(s), minced, green part only
1/8 tsp hot pepper sauce, optional
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 tsp ketchup, hot and spicy variety (optional)

Here is how you make Bacon, Egg and Hash Brown Stacks:

Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more.Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MSLEO88.

The nutritional information for Bacon, Egg and Hash Brown Stacks is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 215.4

• Total Fat: 10.5 g
• Cholesterol: 102.6 mg
• Sodium: 738.3 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 1.0 g
• Protein: 11.3 g