SAUSAGE AND EGG HASH BROWN CUPS

Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hash brown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week! Serve for a tasty breakfast to remember!

This fresh sausage is a delicious staple in our house. I’ve relied on its superior flavor and unique blend of signature seasonings to make our breakfasts shine for as long as I can remember.

For this recipe, instead of frying the sausage, I baked it on a foil-lined baking sheet. Not only is it easy, it makes clean up a breeze.

The hash brown cups are a mixture of refrigerated hash browns, cheese, salt and pepper and a little olive oil to help them get crispy. The cheese not only adds some yummy flavor to the cups but also helps the cups stay together. Basically, delicious food glue.

Sausage and Egg Hash Brown Cups Recipe 
Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hashbrown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week! Serve with fresh fruit for a tasty breakfast to remember!



Ingredients

• 1 package Jimmy Dean Premium Pork Sausage
• 20 oz refrigerated hash browns
• 4 oz sharp cheddar cheese, shredded
• 1 tbsp olive oil
• salt and pepper to tast
• 12 medium eggs
• 1/4 cup sharp cheddar cheese, shredded
• 2 tbsp chives, thinly sliced

Instructions

1. Preheat oven to 400F.
2. Line a baking sheet with foil and set aside.
3. Divide Jimmy Dean sausage into 12 equal patties and place on baking sheet. Bake for 15 minutes.
4. Increase oven temperature to 450F.
5. In a large bowl, combine hash browns, one cup of cheese, olive oil, and salt and pepper. Toss to combine.
6. Generously spray a muffin pan with nonstick cooking spray. 
7. Scoop out rounded one-quarter cup of hash brown mixture and press into each well of the muffin pan. Use a spoon or your fingers to pack the mixture in tightly. Spray with additional nonstick cooking spray and bake for 15 minutes.
8. Reduce oven temperature to 350F.
9. Remove the muffin pan from the oven and use a spoon to carefully press hash browns down and up the sides of each hash brown cup to create a cup or nest shape.
10. Place a sausage patty in each hash brown cup, trimming the patties if needed.
11. Carefully top each sausage patty with an egg. 
12. Sprinkle remaining cheese on top of each egg and season with additional salt and pepper.
13. Bake for 12 to 15 minutes or until eggs are set. Allow to rest for 5 minutes before carefully removing with a spoon. 
14. Top with fresh fresh chives if desired.

Recipe Adapted : SAUSAGE AND EGG HASH BROWN CUPS @ momontimeout