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.
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)
Serving Size: 1 (84 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories from Fat 36
Total Fat 4.0 g
Saturated Fat 1.2 g
Cholesterol 104.4 mg
Sodium 472.8 mg
Total Carbohydrate 0.9 g
Dietary Fiber 0.0 g
Sugars 0.3 g
Protein 10.6 g
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