Cheesy Sausage Hash Brown Egg Cups
Enjoy a scrumptious breakfast “on the go” with these portable, protein-packed Cheesy Sausage Hash Brown Egg Cups!
Servings 12 hash brown cups
Calories 136kcal
Ingredients
- 1 ½ cup frozen cubed hash browns
- ½ cup yellow onion peeled and diced
- ½ cup cooked breakfast sausage crumbled
- ½ cup sharp cheddar cheese shredded
- 12 eggs beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F. Spray the cups of 12-cup muffin tin with non-stick cooking spray.
- Place 2 tablespoons of hash browns into each muffin tin cup. Spray the potatoes generously with more cooking spray. (This will help them crisp up a bit.)
- Bake in the oven for 10 minutes. Remove from the oven. Using a cup that fits into the muffin tin, press the hash browns down so that they flatten and spread up the sides of the cup a bit.
- Place back in the oven and cook for another 10 minutes.
- Add the eggs to a medium mixing bowl and beat with a whisk until they start to turn fluffy. Add the salt and pepper and whisk to combine.
- Remove the hash browns from the oven. Top each cup with a layer of diced onion, a layer of sausage, and then a layer of cheese. Pour the eggs over each cup to cover the ingredients.
- Bake for another 15 min or until the eggs are set.
- Remove from oven and allow to cool for 1-2 minutes in the muffin tin.
- Run a knife around the edge of each cup and then scoop out the hash brown cups. Serve warm or at room temperature.
Nutrition
Serving: 1hash brown cup | Calories: 136kcal | Carbohydrates: 6g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 175mg | Sodium: 356mg | Potassium: 174mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 293IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
