*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
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.