Ingredients

The following ingredients have 12 Servings
  • 2 medium red potatoes, peeled and shredded
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 fully-cooked breakfast sausage links
  • 8 large eggs
  • 1/4 cup milk (any kind)
  • 1/3 cup shredded Colby jack cheese

Instruction

  • Preheat oven to 350°F and spray a 12-cup, nonstick muffin tin with cooking spray.
  • Peel 2 medium red potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a small bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.
  • Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.
  • In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
  • Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
  • Bake at 350°F for around 18-22 minutes.