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.