Ingredients

The following ingredients have 12 Servings
  • 20 oz refrigerated shredded hash brown potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons salt (plus a little more to taste for the eggs)
  • Black pepper (to taste)
  • 4 chicken breakfast sausage links
  • 6 large eggs
  • 4 egg whites
  • 6 tablespoons shredded 2% cheddar cheese

Instruction

  •  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 30 minutes until edges are lightly browned.
  • Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium heat until browned.
  • 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 browned sausage pieces and shredded cheese into each hash brown cup and then spoon the egg mixture over top of each cup. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set and cups are golden.