Sausage, Egg & Cheese Hash Brown Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 tablespoons extra virgin olive oil
- 4 egg whites
- black pepper to taste
- 6 large eggs
- 20 oz shredded hash brown potatoes (i used simply potato just make sure you let them thoroughly thaw first)
- 1 1/2 teaspoons salt (plus a little more to taste for the eggs)
- 4 chicken breakfast sausage links (i usedâ wegmans fully cook
- 6 tablespoons shredded 2% cheddar cheese
- Carbohydrate 0.470700833333333 g
- Cholesterol 211.5 mg
- Fat 6.06397166666667 g
- Fiber 0.00220833333333333 g
- Protein 7.4899125 g
- Saturated Fat 1.69801766666667 g
- Serving Size 1 1 breakfast cup (109g)
- Sodium 88.2851666666667 mg
- Sugar 0.4684925 g
- Trans Fat 0.881322666666667 g
- Calories 86 calories
Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned. Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium-high heat. In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste. Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup.
