Weight Watcher Breakfast: Bacon, Egg and Hash Browns Stacks Recipe

Directions:

1. Coat a large nonstick skillet with cooking spray.
2. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes.
3. Flip patties; cook until golden brown on second side, about 5 minutes more.
4. Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat.
5. 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.
6. Let eggs partially set and then scramble using a spatula.
7. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
8. To assemble stacks, place 1 hash brown patty on each of 4 plates.
9. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup.
10. Season to taste with salt and pepper, if desired.
11. Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe.
12. Just make sure to cook the bacon before adding it to the eggs (could affect points values)
13. Serving Size: 1 (84 g)
14. Servings Per Recipe: 4
15. Amount Per Serving
16. % Daily Value
17. Calories 85.3
18. Calories from Fat 36
19. Total Fat 4.0 g
20. Saturated Fat 1.2 g
21. Cholesterol 104.4 mg
22. Sodium 472.8 mg
23. Total Carbohydrate 0.9 g
24. Dietary Fiber 0.0 g
25. Sugars 0.3 g
26. Protein 10.6 g