Chicken Sausage Egg Cups

Chicken Sausage Egg Cups

A savory, handheld breakfast for a Sunday morning or Monday commute.

Recipe by Lunches + Littles
Ingredients
  • 4 cups hash browns (we bought pre-packaged ones from the refrigerator section)
  • 3 tbsp olive oil
  • 1/8 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 5 eggs
  • 3-4 Gilbert's Craft Sausages
  • 3/4 cup shredded cheese of choice (we used sharp cheddar)
Instructions
  1. Pre-heat oven to 400 degrees and spray a 12 well muffin tin with non-stick cooking spray. Set aside.
  2. Next, in a large bowl combine the following: hash browns, olive oil, salt, pepper, onion powder and garlic powder. Mix until well-combined.
  3. Spoon hash brown mixture into prepared muffin wells, dividing evenly. Press mixture into wells, building hash browns up the sides of the wells.
  4. Bake hash brown shells/cups 20- 25 min. until they are crispy.
  5. While hash browns cook, coin sausage links. Then cut coined sausages in halves (or fourths; in half, then half again- if desired).
  6. Remove crispy hash brown shells/cups from oven. Divide sausage pieces between your 12 hash brown shells and set aside.
  7. Next, in a mixing bowl whisk together your eggs. Then, spoon eggs over sausage.
  8. Top with cheese.
  9. Then, bake cups for another 10-15 min. until eggs are fully cooked.
  10. Once cooked through, remove from oven, allow to slightly cool and eat up!
  11. Store leftovers in an airtight container in the refrigerator, or freeze for later!