Sausage Egg and Cheese Hash Brown Cups
Ingredients
The hash brown base
-
20
oz
refrigerated shredded hash brown potatoes
-
2
tablespoons
extra virgin olive oil
-
1 ½
teaspoons
salt
-
to taste
black pepper
The filling
-
4
links
chicken breakfast sausage
-
6
large
eggs
-
6
tablespoons
shredded 2% cheddar cheese
-
6
egg whites
Instructions
- Preheat the oven to 400°F and coat a 12-cup muffin tin with cooking spray.
- In a large bowl, mix the hash browns, olive oil, salt, and pepper thoroughly.
- Scoop the hash brown mixture into the muffin tins, pressing it down to form a well, and bake for 30 minutes until lightly browned.
- Cut the sausage into small pieces and brown them in a skillet over medium heat.
- In another bowl, whisk together the eggs and egg whites, adding salt and pepper to taste.
- Sprinkle the browned sausage and shredded cheese into each hash brown cup, then pour the egg mixture over the top.
- Return the cups to the oven and bake for an additional 15 minutes or until the eggs are set and the cups are golden.
Nutrition Facts (estimated)
Servings
12
Calories
123
Total fat
3g
Total carbohydrates
10g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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