All American Hash Brown Egg Cups
These All American Hash Brown Egg Cups are a dream of a breakfast. They make healthy meal prep a breeze, packing in shredded potatoes, breakfast sausage, cheese, and eggs! Whip up a batch and serve a crowd today, or stick them in the fridge for breakfast enjoyment all week long. Psst: they also freeze well!
Prep 15 minutes
Cook 18 minutes
Fat 6
Carbs 5
Protein 9
Yield 12 egg cups
Ingredients
- 2 medium red potatoes peeled and shredded
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 fully-cooked breakfast sausage links
- 8 large eggs
- 1/4 cup milk any kind
- 1/3 cup shredded Colby jack cheese
Instructions
- Preheat oven to 350°F and spray a 12-cup, nonstick muffin tin with cooking spray.
- Peel 2 medium red potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a small bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.
- Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
- Bake at 350°F for around 18-22 minutes.
Watch it
Nutrition Facts
Serving: 1egg cup | Calories: 110kcal | Carbohydrates: 5g | Protein: 9g | Fat: 6g | Sugar: 0g