Recipe | "Holiday Hash Brown and Egg Breakfast Cups" by Sue Ready


Cook's Notes: Add a spin to your holiday entertaining with Hash Brown and Egg Breakfast Cups. Recipe was adapted from cuisineathome.com and makes 12 breakfast cups. Refrigerate leftovers and reheat during the week for a quick breakfast pick me up. Be creative as there are plenty of options for this recipe that include: diced ham, broccoli florets or make vegetarian cups with spinach and peppers. 

Ingredients:

  • 1 package Jimmy Dean Sausage 
  • 3 cups refrigerated shredded hash browns 
  • 2 TB. butter, divided 
  • 1 cup shredded sharp cheddar cheese 
  • Salt and pepper 
  • 1 cup combination of diced sweet mini peppers 
  • 3/4 cup diced sweet onions 
  • 2 minced garlic cloves 
  • 7 eggs 
  • 1/4 cup whole or 2 % milk 
  • 1 TB hot sauce e.g. Sriracha 
  • 1 tsp. parsley flakes 
Directions: 
Step One
Brown sausage, crumble and drain and wipe pan clean. Set aside. Saute peppers and onions for 3-4 minutes in 1 TB. butter. Add in garlic cloves, and saute 2 minutes.
Combine sausage, peppers, onions and garlic. This step can be done ahead, refrigerate until needed. 


Step Two
Spread refrigerated shredded hash browns patted dry out on a baking sheet for 1-2 hours to dry out a bit.
Toss with 1 TB. melted butter, shredded cheddar cheese, salt and pepper mix well. 


Step Three
Generously grease muffin pan wells. 



Step Four
Preheat oven 425 degrees and press heaping 1/4 cup hash brown mixture into bottom and up sides of muffin wells.





Bake 10 minutes until starting to brown.

Step Five
Whisk together eggs, milk, parsley flakes and Sriracha.


Step Six
Divide sausage mixture evenly over hash brown cups (about 1/4 cup). Slowly pour milk/egg mixture over sausage mixture. 

Bake 15 minutes or until a toothpick comes out clean from center. Loosen cups from pan by running a knife around edges.



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