Hash Brown Egg Cups
A delicious breakfast ideas using hash browns, eggs, sausage, and cheese.
Equipment
- standard 12 cup muffin tin
- large sheet pan
- medium skillet
Ingredients
- 20 oz frozen Hash Browns, thawed and drained
- 1 lb breakfast sausage, cooked and drained (Jimmy Dean)
- 1/2 cup shredded cheddar cheese
- 12 medium eggs
- salt, black pepper, and parsley
Instructions
- In a medium skillet break up breakfast sausage and cook until no longer pink.
- Spray a standard 12 cup muffin tin with non-stick cooking spray and place onto a large sheet pan.
- Place 1/4 cup of shredded hash browns into each prepared muffin tin cup. Press with a spoon to flatten hash browns on the bottom and sides to form a cup.
- Preheat oven to 425 degrees. Place sheet pan with muffin tin on it into oven for 15 minutes to pre-cook hash browns. Remove pan from oven and lower oven heat to 350 degrees. Place 2 TBS of cooked sausage on top of the cooked hash brown and flatten. Sprinkle 1 TBS of shredded cheese over the cooked sausage.
- Crack each egg and carefully place on top of the cheese. It should start to seep into the sausage and hash brown. Season with a sprinkling of salt, black pepper, and parsley on top.
- Place sheet pan back into preheated 350 degree oven for 12-15 minutes or until eggs are cooked to your doneness. It may need more than 15 minutes for a fully set egg. Enjoy.
