Bacon Wrapped Cheesy Hash Brown Breakfast Log
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There’s no way this recipe has 150 calories and 20 grams of protein per serving with all the bacon and cheese, right? Wrong. That’s the goal here—making high protein recipes that are low in calories while educating on smart ingredient selection for fitness goals. In this case, we’re looking at a savory, high protein breakfast that packs a ridiculous amount of flavor for a recipe with macros that blows any cereal, breakfast bar, or sandwich out of the water.
This high protein breakfast log has all the best parts of breakfast. Warm and fluffy eggs, crispy hash browns, cheesiness, and the unmistakable savoriness of bacon. And as you can see in the video below, the bacon wrapping process is much easier than you might think.
Note: Notice how I laid the bacon across horizontally and tucked in the ends? You could use more bacon to fully cover the pan by going in a circular motion. If you do this, be sure to spoon out some of the bacon grease every 10-15 minutes during cook time. And if you use a fattier cut of bacon, you’ll have more grease to spoon out of the pan. Some grease is okay, so don’t worry about getting every little bit—just enough to prevent any overflow. You can also place a drip pan or baking sheet underneath.
High Protein Breakfast Log Ingredients
First things first, a loaf pan is the ideal tool for this recipe. You can get the one I use here. If you don’t have a loaf pan, you can try this in a smaller baking dish or expand the recipe to create a snug fit in a larger dish.
Our inner layers will be made of breakfast staples, egg whites and hash browns. You’ll need a healthy amount of egg whites, so I prefer buying the large container of liquid egg whites. Otherwise, you’ll be cracking eggs all day long. Not to mention, wasting precious egg yolks.
As for the hash browns, I used frozen pre-shredded hash browns. You could grate your own potatoes, but I love the simplicity and efficiency of buying frozen.
For bacon, I recommend using center cut bacon. It’s worth looking at the label, as some are much better than others when it comes to macro breakdown. The bacon from Private Selection below, for example, has 7 grams of protein and 4 grams of fat. This is fantastic compared to Oscar Mayer center cut (5P, 4.5F) and even most turkey bacon (2P, 2.5F). When you’re using 6+ servings, these small differences can add up.
If you’ve been here before, you may know about my affinity for cheddar powder. It gives your dishes a thick, creamy, cheddar flavor without all the added fat. In this recipe, it’s the perfect addition to otherwise kinda bland egg whites. I use Hoosier Hill Farms from Amazon, which you can get here. It’s an eggcelent investment.
That’s about all ya need to know! One last recommendation: I bet the chorizo and egg mixture from my chorizo breakfast casserole would be great with this recipe as well.
High Protein Breakfast Log
All the best things about breakfast, wrapped in one high protein bundle of joy.
- 2 C (340g) Shredded Hash Browns frozen
- 2 3/4 C (630g) Liquid Egg Whites
- 12 slices Center Cut Bacon
- 1 C (112g) Fat Free Shredded Cheddar
- 1 Tbsp (8g) Cheddar Powder optional
- 1 tsp Salt and Pepper to taste
Preheat oven to 350 degrees F and spray an 8x4 loaf pan with nonstick cooking spray.
Heat a covered pan over a medium-high heat and spray with nonstick cooking spray. Add frozen hash browns and cover.
Heat a second pan over a low-medium heat and add egg whites. Add cheddar powder at the end of the egg whites cook time.
While the egg whites and hash browns cook, add bacon slices to loaf pan. With 12 slices, you should be able to go straight across horizontally. At the ends, be sure to include a piece to cover the ends and tuck the "heel" of the loaf in. (You could use 14 slices to fully wrap or double the bacon and go in a circular motion to fully enclose the top. For the sake of lower calories, I went with 12.)
Once your hash browns have browned and reached their desired crispness, add 1/2 to the bottom of your loaf pan, followed by 1/2 the egg whites, 1/2 the shredded cheese. Repeat this process once more and wrap the bacon around the top to enclose the loaf.
Bake for 60-70 minutes, spooning some of the grease/fat out around 30 and 45 minutes. (If you use full-fat bacon or more bacon, you may need to remove grease sooner.) Allow 10 minutes to cool after removing from the oven.
- Each serving has 3 Smart Points.
- You can place a drip pan or baking sheet underneath the loaf pan to ensure there's no overflow issues.
With 8 servings, you could make this at the beginning of the week and have breakfast all taken care of. If you have more mouths to feed, I would pair it with something like my low carb breakfast pizza for another high protein breakfast.
When you try this recipe and love it, I wanna hear about it. Take a picture of your creation (#picsoritdidnthappen) and tag me on Instagram and I’ll be sure to share it with the world! Or if you’re more active on Pinterest, I’d appreciate you pinning this recipe. Thanks in advance and thanks for reading. Enjoy your high protein breakfast!