Description
These cheesy hashbrown egg cups are the perfect brunch recipe. Crispy hashbrowns filled with eggs, sausage, cheese, and veggies. What more could you want?
Prep Time: 30 min | Cook Time: 22 min | Total Time: 50 min | Course: Breakfast | Cuisine: American | Keyword: Breakfast, meal prep | Servings: 12cups
Ingredients
1lbturkey or chicken breakfast links,removed from casing
2cupsshredded frozen hashbrowns,thawed
½teaspoonsalt,divided
¼teaspoonblack pepper,divided
¾teaspoononion powder,divided
¾teaspoongarlic powder,divided
2teaspoonolive oil
1.5cupscheddar cheese,shredded, divided
8eggs
1cupcottage cheese
¼cupchives,finely chopped
1cupdiced raw vegetables of choice(bell peppers, spinach, broccoli etc.)
Instructions
- Preheat the oven to 400F and prepare a silicone muffin tray.
- To a hot pan over medium- high heat add sausage meat. Cook, stirring frequently until fully cooked and no longer pink in colour. Set aside.
To a large bowl, mix together hashbrowns, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, olive oil and 1 cup of cheese.
- To each cavity of the muffin tray, add ¼ cup of hashbrown mix. Gently press the mixture down using the back of a cookie scoop or ice cream scoop to create “nests”. Bake for 20 minutes.
- While the hashbrowns are cooking, add eggs, cottage cheese, the remaining ¼ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder to a blender. Blend until smooth.
- In a bowl, mix together cooked sausage, remaining ½ cup cheese, chives and any diced veggies or choice.
Once the hash browns are done, remove the tray from the oven and decrease the temperature to 375F. To each hashbrown cup add 2 tablespoon of the vegetable and sausage mixture. You may need to gently press this down.
- Pour the egg mixture over each cup until ¼ inch from the top. Bake for 18-22 minutes or until the edges are no longer jiggly.
