Meal-Prep Breakfast Veggies & Hash Browns Egg Bakes Recipe
1/6 of recipe (2 egg bakes): 160 calories, 6g total fat (2.5g sat. fat), 402mg sodium, 12.5g carbs, 1.5g fiber, 1g sugars, 12.5g protein
Click for WW Points® value*
Cook: 35 minutes
4 cups frozen shredded hash browns, thawed
1 cup shredded reduced-fat cheddar cheese, divided
1 tbsp. olive oil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1/3 cup chopped bell pepper
1/3 cup chopped onion
1 1/2 cups (about 12 large) egg whites or fat-free liquid egg substitute
Preheat oven to 425°F. Spray a 12-cup muffin pan with nonstick spray.
In a large bowl, combine thawed hash browns, 1/2 cup cheese, oil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir to mix.
Distribute mixture among the cups of the muffin pan, using your hands or a flat utensil to firmly press and form the crusts. Press mixture into the edges and up along the sides. Bake for 15 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until softened and lightly browned, about 4 minutes.
In a medium bowl, combine egg whites/substitute, cooked veggies, remaining 1/2 cup cheese, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Mix well.
Reduce oven temperature to 350°F.
Distribute egg mixture among the hash-brown crusts. Bake until the egg mixture is fully cooked and crusts are golden brown, 18–20 minutes.
MAKES 6 SERVINGS
HG Tip: To freeze, let cool completely. Tightly wrap each cooled serving in plastic wrap, and store the wrapped pieces in a sealable container. To thaw, unwrap and microwave for 1 minute (or until it reaches your desired temperature).
Hungry for More Make-Ahead Breakfast Recipes?This meal-prep breakfast recipe for veggies & hash browns egg bakes is essential, and so are these others…
Chew on this:
It's January 5th, National Whipped Cream Day! For this easy Berries & Cream Shortcake in a Mug recipe, whipped topping is an absolute must…
Share this recipe with your buddies way before their next breakfast…
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.