Bacon, Egg and Hashbrown Stacks

4 Points Plus

Bacon, Egg and Hashbrown Stacks
Bacon, Egg and Hashbrown Stacks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    spray(s) cooking spray

  • 4

    item(s) frozen hash brown potato patty prepared without fat

  • 2

    large egg(s)

  • 3

    large egg white(s)

  • 3

    oz uncooked Canadian-style bacon, finely chopped

  • 1

    Tbsp uncooked scallion(s), minced, green part only

  • 1/8

    tsp hot pepper sauce, optional

  • 1/8

    tsp table salt, or to taste

  • 1/8

    tsp black pepper, or to taste

  • 8

    tsp ketchup, hot and spicy variety (optional)

Directions

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 PointsPlus values).

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