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Preheat oven to 350.
Cook the chicken nuggets - I prefer to air-fry so they get crispy! 400 for 10 minutes. Chop them up into pieces.
Spray four 3-cup Pyrex meal prep containers (oven safe) with cooking oil.
Add 1 cup frozen hashbrowns to each container, followed by 1 egg, ½ cup liquid egg whites, ¼ cup shredded cheese, and ¼ of the chopped nuggets (each container should contain about 4 chopped nuggets). Add ½ tsp onion powder and a generous amount of salt and pepper to each container. Use a fork to stir the ingredients together so the egg/egg white is combined and all ingredients are coated.
Place the glass containers on a sheet pan. Place the pan into the oven and bake for 45-50 minutes or until the eggs are set.
Top with chopped chives and hot sauce, if desired. Enjoy!