Sausage and Egg Hash Brown Cups

1 lb ground breakfast sausage
2 cups frozen hash browns, thawed
1 cup shredded cheddar cheese
8 large eggs
1/4 cup milk
Salt and pepper to taste
Chopped fresh chives, for garnish (optional)
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray.
In a large skillet, cook the ground sausage over medium heat until browned and cooked through. Remove from heat and drain any excess grease.
In a large mixing bowl, combine the cooked sausage, thawed hash browns, and shredded cheddar cheese. Mix well.
In a separate bowl, whisk together the eggs, milk, salt, and pepper.
Divide the sausage and hash brown mixture evenly among the muffin cups. Pour the egg mixture over the top, filling each cup about 3/4 full.
Bake for 20-25 minutes or until the eggs are set and the tops are golden brown.
Remove from the oven and let cool for a few minutes before serving.
Garnish with chopped fresh chives, if desired, and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Servings: 12 | Kcal: 250 per serving

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