Bacon, Egg and Hash Brown Stacks 5pts

By sooznfla

Ingredients

• 2 sprays sprays cooking spray
• 4 patties frozen hash brown potato patty, prepared without fat (4 Hannaford Hashbrown Patties)
• 2 large egg
• 3 large egg whites
• 4 ounces Dak 98% Fat Free Ham, finely chopped (original recipe used Canadian Bacon)
• 1 tablespoon scallions, minced, green part only
• 1/8 teaspoon hot pepper sauce, optional
• 1/8 teaspoon table salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 8 teaspoons ketchup, hot and spicy variety (optional)

Details

Servings 4

Preparation

Step 1

Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more.

Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.

To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.
Notes
Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe. Just make sure to cook the bacon before adding it to the eggs (could affect POINTS values).

Nutritional information per serving
POINTS® Value: 5
Amount Per Serving
Calories: 218
Total Fat: 10.72g
Cholesterol: 120mg
Sodium: 824mg
Total Carbs: 20.07g
Dietary Fiber: 1.09g
Sugars: 2.68g
Protein: 12.12g