Weight Watcher Breakfast: Bacon, Egg and Hash Browns Stacks

Ingredients

• 2 sprays cooking spray
• 4 frozen hash browns prepared without fat
• 2 large eggs
• 3 egg whites
• 3 ounce(s) turkey bacon finely chopped
• 1 tablespoon(s) scallions minced
• 1/8 teaspoon(s) hot pepper sauce (optional)
• 1/8 teaspoon(s) salt (to taste)
• 1/8 teaspoon(s) black pepper (to taste)
• 8 teaspoon(s) teaspoons spicy ketchup, hot and spicy variety (optional)

Preparation

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. 42%
20. Total Fat 4.0 g
21. 6%
22. Saturated Fat 1.2 g
23. 6%
24. Cholesterol 104.4 mg
25. 34%
26. Sodium 472.8 mg
27. 19%
28. Total Carbohydrate 0.9 g
29. 0%
30. Dietary Fiber 0.0 g
31. 0%
32. Sugars 0.3 g
33. 1%
34. Protein 10.6 g
35. 21%