Recipe Protein-Packed Eggs in a Nest
434 Recipe Protein-Packed Eggs in a Nest

Recipe Protein-Packed Eggs in a Nest


Recipe Protein-Packed Eggs in a Nest

Servings: 6 (2 nests per serving)

Nonstick olive oil spray
4 cups frozen shredded potatoes, defrosted
3 large eggs
3 large egg whites
1/4 cup fat free milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup cooked, lean ground turkey sausage, crumbled
1/3 cup green bell pepper, diced
1/3 cup tomatoes, chopped
spinach
mushrooms
1/3 cup part skim mozzarella cheese, shredded

  1. Heat oven to 400° F and spray 12-well muffin tin with nonstick olive oil spray.
  2. Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create “nest”. Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using spoon, gently press any fallen potatoes back up against sides of each muffin hole. Turn oven down to 350° F.
  3. In a bowl, add eggs, egg whites, 1/4 cup milk, salt and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes or additional vegetables.
  4. Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all “nests.” Sprinkle a pinch of cheese over each nest. Bake for 15-20 minutes or until egg is set.
  5. Remove from oven and serve with remaining 8-ounce glass of milk.

Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and be reheated for an on the go breakfast.

Nutritional information per serving: 200 calories; 4.5 g fat; 1.5 g saturated fat; 105 mg cholesterol; 17 g protein; 23 g carbohydrates; 1 g fiber; 510 mg sodium; 381 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of fat free milk.

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From the same category: (Desserts and Baking)

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