Macro Friendly Breakfast Recipes: Cheesy Hash Brown Layer Cake

Macro Friendly Breakfast Recipes: Cheesy Hash Brown Layer Cake

This post may contain affiliate links. Click here to read my full disclosure.

Cheese is never a bad idea, no matter the meal, and this macro friendly recipe has it in spades. If you’re anything like me, sweet breakfast foods leave you unsatisfied and hungry or wanting savory foods after. So I stay away from sweets and go with recipes like this one. The crispy potatoes and cheesy eggs give the perfect ooey-gooey consistency with the right amount of crunch. Is your mouth watering yet?

Before we get to the recipe, let me defend one of our ingredients.

White potatoes need more love. I get it, they’re commonly used in french fries and other fried potato dishes. But did you know they’re one of the highest potassium containing foods? And they’re not all that different nutritionally from sweet potatoes, which get all kinds of love. I’ll spare you the details but just know, white potatoes can be a great carb source when consumed in the right form.

Cheesy Hash Brown Cake Ingredients

This recipe calls for a lot of cheese. I recommend fat-free for the sake of overall calories, but you could go with reduced fat or even regular if that’s all you have available. Just be sure to account for the difference in fat and calories. You may want to scale back on a serving or two of hash browns to reduce calories from carbs. Or if you’re in the middle of gains season, do ya thang.

Also, I’ve decided the cheddar powder is a legit investment at this point. I mean, have you seen all the things you can do with it? But if you don’t have any on hand, you could add a bit of sliced cheddar or more fat-free cheddar. Or skip the cheese in your eggs altogether. There should be plenty to go around. This is a lot of talk about cheese just to slice you off with the following – the cheese is flexible.

This is the cheddar powder I use.

Another option could be Knorr cheese sauce mix or nutritional yeast like you see in the graphic below if you’re looking for a vegan friendly option.

healthy macaroni and cheese recipe

As for the egg whites, feel free to add whole eggs if you’re okay with the added fat/calories. Curious about eggs vs egg whites? Check out this article.

Cheesy Hash Brown Breakfast Layer Protein Cake
0 from 0 votes

Cheesy Hash Brown Breakfast Layer Protein Cake

A high-protein, low-calorie cheesy breakfast cake that you'll fall in love with.

Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 slices
Calories 135 kcal
Author Mason Woodruff


Hash Brown "Cakes"

  • 6 C (505g) Shredded Hash Browns I used frozen - fresh grated or thawed will have shorter cook times
  • 1 C (112g) Fat-Free Shredded Cheddar
  • 4 slices Kraft Fat-Free Cheese Slices
  • 1/4 C (28g) Fat-Free Shredded Mozzarella
  • 1-2 pinches Salt and Pepper to taste

Egg Whites

  • 1 7/8 C (460g) Liquid Egg Whites or 10 whole egg whites
  • 4 Tbsp Cheddar Powder optional


  1. Heat three large pans on low-medium heat and with nonstick cooking spray. 

  2. Split the hash browns evenly between two pans. Cover. Don't touch for 5-7 minutes for frozen. Thawed or fresh may cook faster. You want a crispy, golden brown bottom.

  3. While your hash browns cook, add your egg whites to the third pan. Be sure to cook these on a low heat and avoid scorching. We want fluffy egg whites, not rubber cake filling.

  4. After your hash browns are golden brown on bottom, add 2 slices of cheese and 1/2 C shredded cheddar to the top of each. Cover and remove from heat. (To ensure your hash browns have thawed and cooked on the top layer, simply taste one from the top. If it's uncooked, and the bottom of your hash browns are browned, reduce heat and leave covered a bit longer.)

  5. Once your egg whites have very little moisture remaining, mix your cheddar powder in. Stir well. (If you don't need the extra cheese here - skip this step.)

  6. Add 1 hash brown layer to a plate or serving dish. Top with 1/2 your eggs and cover with your second hash brown layer, cheese side face down. (A large spatula is a must unless you have some great pan flip skills here.) Top your second layer with the remaining eggs and top with 1/4 cup shredded mozzarella. You can add hot sauce, sriracha, or any other toppings you'd like (hello bacon bits).

Recipe Notes

Entire Recipe: 1,075 Calories | 127P | 128C | 6F -- Per 1/8 piece: 135 Calories | 16P | 16C | 1F -- Feel free to add toppings within each layer like bacon, turkey sausage, or vegetables like peppers and onions. You could also fluff up the egg whites further with a bit of fat-free cream cheese. Enjoy!

Nutrition Facts
Cheesy Hash Brown Breakfast Layer Protein Cake
Amount Per Serving
Calories 135
* Percent Daily Values are based on a 2000 calorie diet.

high protein breakfast recipe

If you’re looking for other breakfast recipes, I would highly recommend the breakfast bombs (pictured above).

And don’t forget to tag me in your cake pics on the Instagram or Facebook. I love seeing my recipes put into action, and I’ll be sure to share them with everyone!

P.S. If you’re interested in learning more about nutrition for fitness and healthy living, I’ve put together a free eBook on the topic. It covers everything from calculating your metabolic rate, calorie and macronutrient needs, diet strategies, as well as food guides and recipes. You can learn more about Nutrition Made Easy 3.0 here or enter your info below to download your copy.

nutrition made easy mason woodruff

A macro friendly, low calorie cheesy hash brown breakfast layer cake with 16 grams of protein and only 135 calories per slice. This is perfect for the cheese, eggs, and hash brown lover in need of a breakfast recipe to prepare in bulk.

Leave a Reply

Your email address will not be published. Required fields are marked *

Send this to a friend