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EGGS - BAKED - Baked Eggs with Sausage and Hash Browns
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AMAZING MUFFIN CUPS | |
3 cups | Ore-Ida® hash browns, thawed |
3 tablespoons | butter, melted |
1/8 teaspoon | salt |
1/8 teaspoon | pepper |
12 links | JOHNSONVILLE® Original breakfast sausage |
6 | eggs |
2 cups | Shredded Sargento® 4-Cheese Mexican blend cheese |
1/4 cup | red bell pepper, chopped |
fresh chives, chopped | |
green onions, alternative |
PREPARATION
1 In a bowl, combine the hash browns, butter, salt and pepper.
2 .Press mixture onto the bottom and up the sides of greased muffin cups.
3. Bake at 400°F for 12 minutes or until lightly browned.
4. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces.
5. Divide sausage among muffin cups.
6. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.
7. Bake for 13 to 15 minutes or until set.
Instead of frozen hash brown potatoes, use 3 medium sized russet potatoes, peeled and grated with the food processor then placed in the colander of a salad spinner and soaked in cool water to remove some of the starch. Empty the water and spin the grated potatoes dry. (2 cups of cheese is WAY too much) - Bake times were perfect.
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