Ingredients

The following ingredients have 12 Servings
  • 5 Eggs
  • 3 tbsp Butter
  • 1/3 cup Light Sour Cream
  • 4 cups Frozen Hashbrowns (Defrosted)
  • 1 1/2 cups Light Cheddar Cheese (Old/Sharp, Grated)
  • 1/3 cups Canned Low-Fat Cream of Mushroom Soup
  • 1/2 cup Finely Chopped Onion (Approximately 1 Small Onion)
  • 1 375 g pkg Johnsonville Maple Syrup Flavoured Sausages (Cooked and Cut into 1/4 Inch Pieces)

Instruction

  • Cook sausages according to package instructions. Once browned, set aside.
  • Preheat oven to 350 degrees F. Spray 12 muffin cups thoroughly with non-stick cooking spray.
  • Chop cooked sausage links into ¼ inch circles.
  • Cook onion in butter for 2 minutes on high in microwave.
  • In a large mixing bowl, combine the defrosted hashbrowns, onion cooked in butter, mushroom soup, sour cream, eggs, grated cheddar cheese and sausages.
  • Scoop mixture into muffin tins to the top and pack down tightly with spatula (ensure they are packed to the top to make for easier removal).
  • Bake for 20-30 minutes in pre-heated oven.
  • Remove from oven, let cool for about 3-5 minutes, then run a butter knife around the edge of each muffin cup to loosen the Maple Sausage Brunch Bites.
  • Let cool a full 10 minutes, run knife around edges once more, then carefully remove with a spatula and place on plates.
  • Serve immediately topped with salsa garnish and with fruit/fruit salad (optional)