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Hash Brown Egg Cups

A delicious breakfast ideas using hash browns, eggs, sausage, and cheese.
Course: Breakfast
Cuisine: American
Author: Catherine's Plates

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.