Egg Muffins

12 eggs
*16 oz. package southern style hash browns, thawed
**1/2 pound ground breakfast sausage
**1/2 C. onion, finely diced
1 C. shredded cheese
1-2 TBSP vegetable oil
1/2 tsp. pepper
salt to taste

Directions:
Preheat oven to 350.
In a pan heat vegetable oil over medium high heat.  Add potatoes and onion and cook for 5 minutes.  In a separate pan cook sausage until fully cooked.

Spray muffin tin with non stick spray.  Evenly distribute potato mixture in muffin tin and evenly distribute sausage over potatoes.

In a large bowl, whisk eggs, pepper, salt, and cheese until well combined.  Evenly distribute egg mixture over potato and sausage.

Bake 15-18 minutes or until eggs are set.

Let cool in pan for 5 minutes before removing.

* If preferred over stovetop method, hash browns can be prebaked in muffin tin for 10 minutes before adding the additional ingredients.

** Substitute sausage and onion for any protein or vegetable you prefer.

If freezing, cool completely and put into freezer safe  bags. 




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