Hashbrown Scramble Egg & Sausage Cups
Rated 5.0 stars by 1 users
Category
Breakfast
Ingredients
-
20oz Frozen Shredded Potatoes/ Hashbrowns, pat dry
-
1 ½ tsp Cornstarch
-
¾ tsp Salt
-
¼ tsp Fresh Ground Pepper
-
1 cup Mild Cheddar Cheese, shredded & divided
-
1 cup Jumping Jack Cheese, shredded & divided
-
8 Eggs
-
¼ cup Milk, 2% or whole
-
¼ tsp Garlic Powder
-
1 Tbsp Butter
-
¾lb Bulk Sausage
-
¼ cup Sweet Onion, chopped
-
¼ cup Spinach, chopped
-
1 Tbsp Parsley, chopped fine
Directions
Place frozen hashbrowns on paper towel & pat potatoes as dry as possible.
Sprinkle with corn starch.
Place potatoes in a mixing bowl and add salt, pepper and ½ cup of each cheese (total of 1 cup).
Spray a muffin tin with cooking spray and press potato mixture into all 12 cups, making a nest in the middle.
Bake in a preheated 425° oven. Bake for 25 minutes.
Meanwhile whip 8 eggs, milk and garlic powder. Set aside.
Brown sausage and when almost done, add chopped onions. Drain.
Melt butter in medium skillet, pour egg mixture into skillet.
When eggs get thicker, add ¾ cup cheese (reserving ¼ cup for the tops). Then add spinach & parsley.
When eggs are still very wet, add sausage & onion.
Sprinkle each cup with remaining ¼ cup cheese.
When eggs are still very soft & underdone, spoon into muffin cups and put back into the oven for 5-6 minutes.