1. Preheat an oven to 350 degrees F.
2. If you are using dehydrated potatoes, add hot water and rehydrate. This process takes about 10 minutes.
3. Spray the bottom of the individual glass containers with oil, and add the shredded potatoes. Season with seasoning salt.
4. Whisk the eggs and egg whites together and add to the top of the hashbrowns.
5. Sprinkle in your veggies of choice – get creative!
6. Cover with a bit of cheese on top.
7. Bake for around 25-30 minutes or until the eggs are firm. If you overcook these they will taste rubbery when reheating, so slightly undercooked is fine!