Weight Watchers Bacon, Egg and Hash Brown Stacks

Description
Contributed by Catsrecipes Y-Group
 * Yields 1 stack per serving
 * 4 points

Ingredients

 * 2 sprays cooking spray
 * 4 frozen hash brown potato patty, prepared without fat
 * 2 large eggs
 * 3 large egg whites
 * 3 oz Canadian-style bacon, finely chopped
 * 1 tbsp scallions, minced, green part only
 * ⅛ tsp hot pepper sauce, optional
 * ⅛ tsp table salt, or to taste
 * ⅛ tsp black pepper, or to taste
 * 8 tsp ketchup, hot and spicy variety (optional)

Directions

 * 1) Coat a large nonstick skillet with cooking spray.
 * 2) Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes.
 * 3) Flip patties; cook until golden brown on second side, about 5 minutes more.
 * 4) Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat.
 * 5) In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium.
 * 6) Let eggs partially set and then scramble using a spatula.
 * 7) When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
 * 8) To assemble stacks, place 1 hash brown patty on each of 4 plates.
 * 9) Top each with ¼ of egg mixture and serve with 2 teaspoons of ketchup.
 * 10) Season to taste with salt and pepper, if desired.