Hash brown Egg Nests

I love using my cupcake pan to make portion controlled meals. I made this for lunch today and filled ours with eggs, ham, cheese, peppers, and green onions. Delicious! They have such few weight watchers points ( 3 points for 2) that you can add a few more sides for a balanced healthy meal. We had Jimmy Dean turkey sausage (3 pts for 2), and some fruit.

Recipe

Servings: 3 • Size: 2 egg muffins • Points+: 3 pts • Calories: 133.4 • Fat: 1.8 g • Carb: 15.3 g • Fiber: 1.8 g • Protein: 13.2 g • Sugar: 0.6 • Sodium: 297.7 (without salt)

Ingredients:

• olive oil spray
• 1/2 cup minced onion
• 1 cup shredded potatoes, Simply Potatoes
• dash of garlic powder
• salt and pepper to taste
• 1 cup egg whites or egg beaters, beaten
• 2 tbsp diced onions
• 1/4 cup diced bell peppers
• 0.8 oz reduced fat swiss, chopped
• 1 oz turkey ham, diced
• dash of garlic powder
• salt and pepper to taste

Directions:

Preheat oven to 375°. 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 liquid eggs 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.