Eila’s Baked Eggs & Sausage in Hash Brown Cups


photo_featuredWe all know that breakfast is one of the most important meals of the day, but what if you’re in a breakfast rut, tired of making the same things? Or maybe you’re looking for a fun Easter brunch idea. Or, you need a portable breakfast to be enjoyed on the sideline of local playing fields. No matter what you’re looking for, this 3-ingredient breakfast recipe has you covered! “Both kids and adults love it”, says New Canaan mom and award-winning food blogger, Eila Johnson.  “These were a staple of our ski weekends all winter. I’d make them on Friday and we’d quickly reheat them Saturday and Sunday mornings before hitting the slopes.”

Baked Eggs and Sausage in Hash Brown Cups

(Makes 12)

  • oil spray [grapeseed, canola, olive, coconut – your choice]
  • one 16 oz. pkg Alexia Organic Hashed Browns, thawed
  •  one pkg Applegate Farms chicken-apple or chicken-maple sausages, thawed, chopped
  • 12 medium eggs
  • salt and pepper

Preheat oven to 375. Generously coat a 12-muffin tin with your  choice of cooking spray. Place thawed hash brown in a sieve and squeeze as much liquid as you can out of the shredded potatoes, then, using your hands, press an equal amount of hash brown in the base and up the sides of each muffin cup to make the “nest”. Spray the tops of each hash brown cup with cooking spray, sprinkle with salt and pepper, then bake for about 30 minutes, until crispy. Remove muffin cups from oven, and place a few slices of sausage in each cup, then crack an egg on top of the sausage. {If you use too large of eggs they may overflow the muffin tins… not a problem, but maybe a little messy! I usually buy medium or large eggs for this recipe.} Return the muffin tin to the oven and bake for 10-15 minutes for medium-set eggs, 16-18 minutes for hard-set eggs. Run a butter knife around each “nest” to remove it from the muffin tin and serve warm.

Egg nests can be made ahead and stored in the fridge for up to 3 days. They can either be warmed in the microwave, or in the oven.

New Canaan mom, Eila Johnson, writes The Full Plate Blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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