Egg Muffin Cups with Hash Browns

With delicious sausage, melted cheese, and hash brown crust, these freezer-friendly Egg Muffin Cups are a tasty and filling breakfast option for busy mornings!

Sausage Egg Cups  with Hash Browns

Time

35 minutes

12 muffins

Yield

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INGREDIENTS

– Shredded Hash Browns – Butter – Salt – Pepper – Eggs – Shredded Cheese – Sausage

Preheating your oven.  In a large mixing bowl, mix together the shredded hash browns, melted butter, salt, and pepper until well combined.

Spray a muffin tin with nonstick cooking spray. Fill each cup about 3/4 of the way full with the hash brown mixture.

Use your fingers to press and mold the mixture around the edges and bottom of the cups. Make sure there are hash browns on the bottom of each cup.

Bake the hash brown cups in the preheated oven for 20-25 minutes or until they start to turn golden brown.  Once done, remove them from the oven and let them cool slightly.  Reduce the oven temperature.

Sprinkle half of the shredded cheese on top of the hash brown cups, followed by half of the crumbled sausage.

In a separate bowl, whisk together the eggs and pour them into the cups, filling them almost to the top.

Top the eggs with the remaining cheese and sausage.  Place the muffin tin back into the oven and bake for another 20-25 minutes.

Once done, remove the muffin tin from the oven and let it cool for a few minutes before serving. Enjoy!

Print the recipe from midwestmodernmomma.com

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