I created and made this Smoky Sausage and Eggs Hasbrowns Cups for our family breakfast, served as side dish with our full English breakfast but this alone is a very filling meal. Everyone enjoyed it.
A twist in serving breakfast altogether, potato, egg, sausage, cheese all incorporated in each cups, it is so appealing when serve. Good to try.
|1/2 Pkg||Schneiders Chicken Smoked Sausages - Schneiders Country Naturals Smoked Sausage with Cheddar Cheese|
|4 cups||grated potatoes, skins on|
|1/3 cup||cup grated cheese|
|3 tbsp||tbsp oil|
|1/2 tsp||dried parsley|
Cut the sausage in the middle and separate the meat and discard the skin. On a skillet, crumble and cook the sausage on a medium-high heat for 7 minutes. Transfer to a plate, set aside.
To make the potato has brown:
Put the large skillet over medium high heat. Add the oil, when it is hot, add the garlic, green onions and fry until fragrant. Reduce the heat to medium. Add the grated potatoes, fry until almost soft for about 15 minutes. Reduce the heat. Stir in salt and pepper to taste.
To fill the cups:
Crack the eggs into medium size mixing bowl. Add 2 dashes of salt and pepper add the parsley, Whisk the eggs until light and frothy.
Pour the egg mixture into the hash browns cups. Sprinkle about 1 tsp of grated cheese onto the eggs in the cup. Add the sausage to the muffin cups, distributing evenly.
Bake at 375F for about 20 minutes or until the egg has cooked thoroughly. Serve hot.
LIKE CRUNCHIER BASE:
Slowly take out the cups from the muffin tray making sure it hold its shape, place it upside down in a cookie tray (potato on top this time) brush with egg wash and bake for another 5 minutes. When serving, turn it over- sausage on top.
All in one healthy breakfast for the family, bake more and store in the fridge, grab it when you do not have time to prepare breakfast. So yummy.
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