Cheddar Bacon Omelette Hashbrown Nests

Hey Food Finders!

Whether you are a mother, have a mother, have 4 legged children, take care of your grandchildren, or want to honor your wife, a special brunch or breakfast-in-bed is definitely in order this coming Mother’s Day!


I personally think that anything with cheddar and bacon in it is a hit! These delicious muffin-sized omelette hashbrown nests do not disappoint. Can you believe that each craving crushing one is only 97 calories, and 1sp (for those following Weight Watchers)? Seems too good to be true? I worked diligently to get the nutritional facts into our zone, but you’d never know it.  Bite into these crispy, cheesy, flavorful, protein-filled nests and you will think they should be off-limits. But I assure you that not only are they a guilt-free menu item, you can have 3 or 4 of them and still not break the breakfast bank. Let these be a delicious part of your special day!


1 ½ cups shredded potatoes (Check the WW app for a brand that is 2sp per 1 cup)

½ cup carrots, finely shredded

Oil spray

¼ onion, finely chopped

¼ bell pepper, finely chopped

3 eggs

1 tsp milk

6 tbsp Kraft finely shredded reduced fat sharp cheddar cheese

2 slices Al Fresco Chicken Bacon, cooked crispy and chopped finely

1 tbsp parsley

Salt and pepper



Preheat oven to 350F. Using a 6 cup muffin tin, spray each compartment with oil and set aside.

In a small bowl, mix shredded potato and carrots. Divide evenly between the 6 compartments of the muffin tin. Using your fingers, create a “nest” shape with the potato/carrot mix by pressing down to form a bottom, and up the sides of each compartment so that it forms a cup shape to hold the ingredients we will fill it with later. When 6 “nests” are formed, spray each with a little more oil and bake for 30 minutes.

While the nests are baking, using a small frying pan on medium heat, spray with oil and sauté the onions and peppers until lightly golden. Whisk eggs with milk and a sprinkle of salt and pepper and add to the veggies.  Lightly scramble so that it is cooked firm but not dry.

When the nests are done, remove from the oven but *do not* remove nests from the tin. Evenly fill each nest with the scrambled egg & veggie mixture. Top each with 1 tbsp of cheese.  Sprinkle the chopped bacon over each nest and put tin back in the oven. Broil on low for 8 minutes until cheese has melted and is golden color. Remove from oven. Using a fork, carefully remove each nest and plate. Garnish with chopped parsley.

The Facts:

This recipe makes 6 servings. 

1 Serving = 1 Nest

1 SP

97 Calories

7g Protein

Click Here to Print Recipe

Happy Mother's Day!

 Happy Eating!


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