Breakfast

Protein Packed Hashbrown Breakfast Cups

... from Aunt Sandy's Kitchen

• Serves: 12 Servings
• Prep Time: 30 minutes
• Cooking: 37-40 minutes

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Cheesy hashbrown breakfast cups - protein in the morning. Perfect for those bustling mornings when you need of a hearty breakfast to-go. Filled to the brim with crispy hashbrowns, fluffy eggs, melted cheese, and savory sausage, these cups are not just breakfast, they're a bite of home. Instead of sausage, you can try bacon or ham.

Ingredients

• 20 ounces hashbrowns fresh or frozen, thawed
• 8 large eggs
• ½ cup milk
• 1 teaspoon salt
• ½-1 teaspoon black pepper
• 1½ cup sharp cheddar cheese
• 1 pound breakfast sausage (or 4-8 slices bacon, cooked and crumbled or Ham)

Directions

1. Preheat oven to 400°F / 204°C.
2. Grease a 12-cup muffin tin with cooking spray, and set aside.
3. In the muffin tin fill each cup with ½ cup of hashbrowns then press and make cup shapes that covers the inside of each cup completely.
4. Bake for 25 minutes until the edges of the hashbrowns are golden brown.
5. Cook sausage in a skillet according to the package instructions and crumble with a potatoe smasher.
6. Drain cooked sausage and dispose the grease. Let sausage cool.
7. After removing hashbrown caps from oven, turn oven down to 350°F / 177°C.
8. In a bowl, whisk together eggs, milk, salt, and pepper.
9. Add meat (sausage, bacon or ham) and cheese equally into each hashbrown cup.
10. Spoon or pour slowly egg mixture into each hashbrown cup.
11. Add more cheese on top.
12. Bake for 12-15 minutes or until the eggs are set (done).
13. Remove from oven and cool for 5-10 minutes.
14. Can be frozen in freezer bags.