Hash Brown Cups with Egg and Sausage
Make breakfast fun again with these hash brown cups recipe. Layer on a Jimmy Dean® Premium Pork Sausage patty, egg and some cheese and you’ve got a morning cheer on a plate.
Recipe courtesy of Mom on Timeout
1 package Jimmy Dean Premium Pork Sausage
20 ounces refrigerated hashbrowns
4 ounces sharp cheddar cheese, shredded
1 tablespoon olive oil
salt and pepper to taste
12 medium eggs
1 cup sharp cheddar cheese, shredded
2 tablespoons chives, thinly sliced
Preheat oven to 400F.
Line a baking sheet with foil and set aside.
Divide Jimmy Dean sausage into 12 equal patties and place on baking sheet. Bake for 15 minutes.
Increase oven temperature to 450F.
In a large bowl, combine hash browns, one cup of cheese, olive oil, and salt and pepper. Toss to combine.
Generously spray a muffin pan with nonstick cooking spray.
Scoop out rounded one-quarter cup of hash brown mixture and press into each well of the muffin pan. Use a spoon or your fingers to pack the mixture in tightly. Spray with additional nonstick cooking spray and bake for 15 minutes.
Reduce oven temperature to 350F.
Remove the muffin pan from the oven and use a spoon to carefully press hash browns down and up the sides of each hash brown cup to create a cup or nest shape.
Place a sausage patty in each hash brown cup, trimming the patties if needed.
Carefully top each sausage patty with an egg.
Sprinkle remaining cheese on top of each egg and season with additional salt and pepper.
Bake for 12 to 15 minutes or until eggs are set. Allow to rest for 5 minutes before carefully removing with a spoon.