Cheesy Sausage, Egg & Hash Brown Cups

Cheesy Sausage Egg and Hash Brown Cups

I like having some sort of protein at breakfast.  I feel like I stay full longer and I tend to stay on track with my eating the rest of the day when I do.

I’m also very busy in the mornings so if breakfast takes too long or seems like a lot of work (or any) I’ll tend to skip it.  For that reason I usually have a bunch of boiled eggs in my fridge to grab in the morning.  Sometimes you just can’t eat the same breakfast all. the. time!

This weekend I had inspiration hit!  It was the way that so many artists have talked about receiving inspiration, like a bolt of lightning, except I created egg cups instead of musical compositions.

These Cheesy Sausage, Egg & Hash Brown Cups are so good, and super crazy easy to make!  I think I’ll be keeping a batch of these in the fridge now along side my boiled eggs for breakfast!

4.8 from 6 reviews
Cheesy Sausage, Egg & Hash Brown Cups
 
Prep time
Cook time
Total time
 
Cheesy Sausage, Egg & Hash Brown Cups are so tasty and they make everyone in the family happy.
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1½ c frozen hash browns
  • ½ c onion, diced
  • ½ c cooked breakfast sausage crumbles
  • ½ c sharp cheddar cheese, shredded
  • 12 eggs, beaten
  • 1 to 2 tsp salt
  • ½ to 1 tsp pepper
Instructions
  1. preheat oven to 425 degrees
  2. spray a 12 cup muffin tin with cooking spray
  3. place 2 tbsp of hash browns into each cup and spray generously with more cooking spray
  4. place in oven for 10 min then remove and using a cup that fits into the muffin tin press the hash browns down. They will flatten and spread up the sides.
  5. place back in the oven for another 10 min
  6. beat the 12 eggs in a medium mixing bowl until they start to turn fluffy
  7. add salt and pepper and whisk some more
  8. remove the hash browns from the oven and place a layer of onion in each then a layer of sausage and a layer of cheese
  9. pour the egg over top to cover ingredients
  10. place back in the oven and cook another 15 min or until egg is set
  11. remove from oven and allow to cool slightly for 1-2 min
  12. run a knife around the edge of each cup and scoop out
  13. enjoy!

 

Comments

  1. says

    Those look really good! Could I use muffin cup liners to make them? And would fresh grated potatoes work? I never seem to have the frozen kind on hand.

  2. Cindy says

    I make these only I use “egg beaters” instead of eggs. I’m watching my cholesterol!! They also reheat easily in the microwave!!

  3. says

    This looks and sounds so good, I think I will try them ,but make gravy to pour over the muffin as,I’m a bisquits and gravy person,,thanks I’m always looking for new ideals,,

  4. David Lavine says

    Help Plz! OK, so I’ve made a couple of batches of these and my kids and I are very pleased with them. But, I’m having an issue with the hashbrown crust. I’m using non-frozen commercially prepared product (for its convenience). As I smooth them, they do travel up but stick to the glass that I’m using even though I oil the glass. I read an earlier comment that suggested an increased cooking time. Will that help my situation?

    • says

      It could help David and I would also push a little less hard. Mine did stick a little but not bad and I could sort of go a little easy and it helped.

  5. Karen says

    I was wondering if anyone has tried these using different meat as in Bacon or Ham. My son us a bacon junkie Lol

  6. Janie says

    Instead of 12 whole eggs, I’m going to try using 6 whole eggs along with 6 egg whites…..cuts the cholesterol and calories in half, then if you use turkey sausage that would make them even better calorie-wise!!!!

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