Hash Brown Sausage Egg Cups
Prep time
Cook time
Total time
Serves: 12
  • === Hash Brown Cups ====
  • 3 cups shredded potatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup shredded parmesan cheese
  • === Sausage Egg Filling ===
  • ½ lb. crumbled hot italian chicken sausage, browned and drained
  • ¼ cup chopped green pepper
  • 9 large eggs, beaten
  • 3 Tablespoons milk
  • 3 Teaspoons grated parmesan cheese
  • ½ teaspoon salt
  1. Preheat oven to 400℉. Spray mini muffin tin thoroughly with gluten-free cooking spray.
  2. In a large bowl, combine shredded potatoes, salt, pepper, and parmesan cheese. Evenly distribute the hash brown mixture between the muffin cups, pressing the mixture down to compact it and forming it up the sides of each cup. Bake the hash browns for 15 minutes, or until lightly browned and crispy.
  3. In another large bowl, whisk together the egg, milk, parmesan cheese, and salt.
  4. Once the hash browns are done with their first bake, evenly distribute the browned and drained sausage between the muffin cups. Then pour the egg mixture into each cup, distributing evenly. Make sure to not fill each cup completely full, to leave room for the green pepper. Top the egg mixture with the finely chopped green pepper.
  5. Bake for another 10-12 minutes, or until the eggs are completely set, and just barely browned on top.
  6. Enjoy!
Recipe by Grain Changer at http://grainchanger.com/hash-brown-sausage-egg-cups/