Hash Brown Egg Nests with Avocado [Bulkbites.com]

• Servings: 8
• Time: 30 minutes

Healthy fats mixed with carbohydrates make this a great start to your day.

Nutrition

• calories: 224
• protein: 12
• carbs: 13
• fat: 14
• saturated fat: 3.63
• polyunsaturated fat: 1.92
• monounsaturated fat: 6.67
• cholesterol: 195
• sodium: 230
• potassium: 404
• dietary fiber: 3.07
• sugars: 0.36
• vitamin a: 92
• vitamin c: 8
• calcium: 100
• iron: 2
• magnesium: 0
• complex carbs: 9.57
• other fats: 1.78

Ingredients

• 15 ounce Potatoes, hashed brown, frozen, plain, unprepared
• 1 cup, shredded Cheese, low fat, cheddar or colby
• 1 tablespoon Oil, olive, salad or cooking
• 8 large Egg, whole, raw, fresh
• 3 serving Oscar Mayer Turkey Bacon
• 0.0625 cup, shredded Cheese, low fat, cheddar or colby
• 0.5 tbsp Parsley, fresh
• 2 fruit, without skin and seed Avocados, raw, California

Instructions

• Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
• Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
• Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
• Mix all of the eggs together and add 1/8th of mixture into each potato bowl
• Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
• Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
• Freeze and portion appropriately.
• Reheat and serve with sliced avocado.