Description
Revolutionize your breakfast game with these delicious Sausage, Egg, and Cheese Cups!
Ingredients
Scale
- 20 oz refrigerated shredded hash brown potatoes (e.g., Simply Potatoes or Reser’s, defrosted if frozen)
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons salt, plus a pinch for the eggs
- Black pepper, to taste
- 4 chicken breakfast sausage links (e.g., Wegmans Fully Cooked Breakfast with Sage Chicken Sausage)
- 6 large eggs
- 4 egg whites
- 6 tablespoons shredded 2% cheddar cheese
Instructions
- Start by preheating your oven to 400°F (200°C) and spraying a 12-cup muffin tin with cooking spray to keep your breakfast cups from sticking. In a large mixing bowl, combine the shredded hash browns with olive oil, salt, and black pepper. Mix thoroughly to ensure each potato strand is evenly coated. This step is crucial for achieving that perfect crispy texture. Scoop the seasoned hash brown mixture into each muffin cup, pressing it firmly down and along the sides to create little wells. Bake for about 30 minutes, or until the edges turn a lovely golden brown.
- While the hash browns are baking, slice the breakfast sausage links into small, bite-sized pieces. Heat a skillet over medium heat and mist it with cooking spray. Add the sausage pieces to the skillet, cooking them until they are browned and crispy, which adds depth to the final flavor. Once cooked, remove the skillet from heat and set aside to allow the sausage to cool slightly.
- In another large bowl, crack in your 6 eggs along with the 4 egg whites. Add a pinch of salt and a sprinkle of black pepper to taste. Whisk them together until thoroughly combined and the mixture appears slightly frothy. This ensures a fluffy texture when baked. The egg mixture will bind all the components together, creating that sought-after cup experience.
- Now for the fun part—assembly! Carefully distribute the cooked sausage pieces equally into each of your hash brown cups. Follow this by adding a generous tablespoon of shredded cheddar cheese over the sausage. Finally, spoon the egg mixture over each cup, filling them up just until the mixture reaches the top. Slide the muffin tin back into the oven and bake for an additional 15 minutes. Keep an eye on them; your Sausage, Egg, and Cheese Cups are ready when the eggs have set and the tops have a nice golden hue.
Notes
Ensure the hash brown mixture is pressed tightly into the muffin tin for sturdier cups. If using frozen hash browns, allow them to thaw and drain excess moisture to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
Nutrition
- Calories: 220 kcal
- Sodium: 560 mg
- Protein: 15 g