Ww Bacon, Egg and Hash Browns Stacks |
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Prep Time: 8 Minutes Cook Time: 14 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I got this recipe from Weight Watchers. It makes a 4 point breakfast. Leave an extra stack in the refrigerator for a quick, microwave meal. Ingredients:
cooking spray (2 sprays) |
4 frozen hash brown patties, potato patty prepared without fat |
2 large eggs |
3 large egg whites |
3 ounces canadian bacon, finely chopped |
1 tablespoon scallion, minced (green part only) |
1/8 teaspoon hot pepper sauce (optional) |
1/8 teaspoon table salt (to taste) |
1/8 teaspoon black pepper (to taste) |
8 teaspoons spicy ketchup, hot and spicy variety (optional) |
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. Yields 1 stack per serving.
12. Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe.
13. Just make sure to cook the bacon before adding it to the eggs (could affect points values).
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