120 ozpackage shredded refrigerated hash brown potatoes
3/4cupshredded Parmesan cheese
2largeegg whitesbeaten
1 1/2tspgarlic salt
1tsponion powder
black pepper to taste
1 1/2cupsgrated colby-jack cheese
3cupswarm pulled pork barbecue
18 ozcontainer light sour creamplus additional as needed
6piecesbaconcooked and crumbled
chopped chives
Instructions
Preheat oven to 450°F. Spray 18 muffin cups with butter flavored cooking spray. Set aside.
In a medium mixing bowl, beat the egg whites, then add the shredded hash browns, Parmesan cheese, garlic salt, onion powder and black pepper. Mix until well combined.
Divide evenly among 18 muffin cups pressing firmly onto the bottom and sides of each muffin cup. Spray the tops of each nest with butter flavored cooking spray.
Bake for 22-25 minutes or until golden. Allow to cool for 5 minutes before removing from the pan. Run a knife or off set spatula gently around each to loosen the edges.
Fill with shredded cheese, warm pulled pork barbecue, bacon crumbles, sour cream and snipped fresh chives.