Bacon, Egg and Hash Brown Stacks

Points Value: 4
Servings: 4
Preparation Time: 8 min
Cooking Time: 14 min
Level of Difficulty: Easy

This is a nice twist on the usual potato and egg breakfast. Leave an extra "stack" in the refrigerator for a quick, microwave-reheatable meal.

Ingredients

* 2 serving butter-flavor cooking spray
* 4 frozen hash brown potato patty, prepared without fat
* 2 large egg(s)
* 3 large egg white(s)
* 3 oz Canadian-style bacon, finely chopped
* 1 Tbsp 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

Instructions

* 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

* Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. Beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper in a large bowl; 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.