Sausage, Egg & Cheese Hash Brown Cups

• Gluten free

• Meat

  • 4 Chicken breakfast sausage

• Produce

  • 20 oz Hash brown potatoes, refrigerated

• Refrigerated

  • 4 Egg whites
  • 6 Eggs, large

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 6 tbsp Shredded 2% cheddar cheese

Found on emilybites.com

Ingredients

• 20 oz refrigerated shredded hash brown potatoes (such as Simply Potatoes or Reser’s)
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons salt (plus a little more to taste for the eggs)
• Black pepper, to taste
• 4 chicken breakfast sausage links (I used Wegmans Fully Cooked Breakfast with Sage Chicken Sausage)
• 6 large eggs
• 4 egg whites
• 6 tablespoons shredded 2% cheddar cheese

Directions

•  Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 30 minutes until edges are lightly browned. Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium heat until browned. In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste. Evenly sprinkle the browned sausage pieces and shredded cheese into each hash brown cup and then spoon the egg mixture over top of each cup. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set and cups are golden.