Snack

Hashbrown Egg Nest Muffins is for Breakfast, Snack.

Hashbrown Egg Nest Muffins takes 15 minutes to prepare.

Hashbrown Egg Nest Muffins takes 30 minutes to cook.

Hashbrown Egg Nest Muffins makes 24 servings.

The ingredients for Hashbrown Egg Nest Muffins are:

Makes 24 servings
2 pp per serving

30 oz. bag frozen hash brown potatoes
3 tbs. olive oil
1/2 tsp salt
1/2 tsp black pepper
Cooking Spray
1-1/2 cups reduced fat cheddar cheese, divided
32 oz. carton egg substitute
12 slices center cut bacon, cooked and crumbled

Here is how you make Hashbrown Egg Nest Muffins:

1. Preheat oven to 425. 2. Spray 24 muffin cups with cooking spray. In a large bowl combine hash brown potatoes, olive oil, salt, pepper and 3/4 cup cheese; mix. Divide potato mixture evenly among muffin cups (it will shrink down during baking so go ahead and fill them up). Bake 15-18 minutes or until toasty. 3. Once they're finished, reduce oven temperature to 350. 4. Divide egg substitute evenly among muffin tins; top with crumbled bacon. Return to oven and bake about 8 minutes. Remove from oven and divide rest of cheese on the muffins. Return back to oven for an additional 5-15 minutes of until set as desired. **If you're doing SF, you only count the oil, cheese and bacon - it comes to about 1 pp per serving.Serving Size: makes 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user KRISCO1971.

The nutritional information for Hashbrown Egg Nest Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 96.5

• Total Fat: 4.0 g
• Cholesterol: 4.8 mg
• Sodium: 185.4 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.5 g
• Protein: 7.7 g