Sausage, Egg & Cheese Hash Brown Cups
Try this Sausage, Egg & Cheese Hash Brown Cups recipe, or contribute your own.
Try this Sausage, Egg & Cheese Hash Brown Cups recipe, or contribute your own.
- 2 tablespoons extra virgin olive oil
- 4 egg whites
- black pepper to taste
- 6 large eggs
- 20 oz shredded hash brown potatoes (i used simply potato just make sure you let them thoroughly thaw first)
- 1 1/2 teaspoons salt (plus a little more to taste for the eggs)
- 4 chicken breakfast sausage links (i usedâ wegmans fully cook
- 6 tablespoons shredded 2% cheddar cheese
- Carbohydrate 0.470700833333333 g
- Cholesterol 211.5 mg
- Fat 6.06397166666667 g
- Fiber 0.00220833333333333 g
- Protein 7.4899125 g
- Saturated Fat 1.69801766666667 g
- Serving Size 1 1 breakfast cup (109g)
- Sodium 88.2851666666667 mg
- Sugar 0.4684925 g
- Trans Fat 0.881322666666667 g
- Calories 86 calories
Step-by-step
- 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 15-20 minutes until edges are browned.
- Cut the sausages up into small bite sized pieces.
- Mist a skillet with cooking spray and brown the sausage pieces over medium-high heat.
- 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 shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well.
- Place the cups back into the oven and bake for another 15 minutes or until the eggs are set.
- To remove from tins, run a large spoon or butter knife along the edges of each muffins cup.
Limited oven space and a single 12-cup metal muffin tin require strategic timing when baking individual breakfast portions. Shredded potatoes demand complete thawing and thorough moisture extraction before mixing with olive oil, salt, and pepper. Pressing the potato mixture firmly against the bottom and up the walls of each muffin cup creates a stable structural shell. Baking this potato crust at 400 degrees Fahrenheit for 15 to 20 minutes ensures the edges achieve a crisp, golden-brown exterior capable of containing liquid eggs without disintegrating.
Freezing and Reheating Mechanics
Batch cooking provides substantial convenience when storage protocols are managed correctly. Allow the baked breakfast cups to cool entirely on a wire rack before transferring them to an airtight container. Storing these portions in the freezer for up to three months preserves texture if wrapped individually in parchment paper. Reheating requires a toaster oven or standard oven heated to 350 degrees Fahrenheit for approximately 10 to 12 minutes. Microwaving creates a rubbery egg texture and softens the crisp potato crust, so dry heat methods remain superior.
- Grease the muffin tin thoroughly with cooking spray to prevent the potato starch from adhering to the metal surface.
- Whisk whole eggs and egg whites together completely to incorporate air for a lighter crumb inside the cup.
- Run a thin offset spatula or butter knife around the perimeter of each cavity immediately after baking while the cups remain warm.
