Hash brown & sausage egg cups
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
This make-ahead breakfast is a great meal prep option; frozen chopped onions and peppers, precooked sausage, shredded hash brown potatoes, and pre-shredded cheese make the prep a breeze. The hearty combo of shredded hash browns, chicken sausage, eggs, and cheese is sturdy enough to eat out of hand. Refrigerate the cups for up to five days and reheat for 45 seconds to 1 minute in the microwave; or freeze for longer storage, thaw overnight in the fridge, and reheat for the same amount of time.
Ingredients
Cooking spray
4 spray(s)
Egg(s)
6 large egg(s)
Dijon mustard
1 Tbsp
Kosher salt
0.5 tsp
Frozen shredded hash brown potatoes
3 cup(s)
Frozen pepper and onion blend
1 cup(s)
Shredded reduced fat Mexican-style cheese
0.75 cup(s)
Cooked chicken sausage(s)
6 oz
Instructions
1
Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
2
In a large bowl, whisk together the eggs, mustard, and salt until well blended. Stir in the potatoes, pepper and onion blend, cheese, and sausage. Divide the mixture evenly among the prepared muffin cups, about ⅓ cup each. Bake until set and lightly browned, 20 to 23 minutes.
3
Serving size: 1 hash brown cup
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