Breakfast doesn't have to be boring when we are in a rush. Why not start out the day with one or two of these? The crispy hash browns and fluffy eggs make a perfect little breakfast cup.
Even with having more time at home now a days. I still find that I like to have something for breakfast that is quick and easy. Whether I'm eating while sitting at my computer or needing something after a workout, these are one of my go to breakfasts. I find that when I eat a satisfying breakfast, I don't snack as much through out the day.
With this recipe I opted to keep the ingredients pretty simple, but again these are great to throw any leftover veggies or protein you have into them. I recently came across these meatless veggie sausages that are made with millet and lentils that we love! I figured I would chop them up add them to our breakfast cups for a little extra protein.
Lastly, when cooking these cups, make sure that you don't overcook them. It's okay if they are slightly under done, because you will be reheating them again and overcooked egg is no fun. If you are unsure, you can always test the temperature with a thermometer. Typically scrambled eggs are cooked to 145 degrees Fahrenheit. So if they are a few degrees below that when you take them out thats okay, as long as you bring them back up to the temperature they need to be when you reheat them you will have perfectly cooked eggs.
Egg and Hash Brown Cups
Ingredients
20 oz. refrigerated hash browns
3/4 cup grated white cheddar cheese, divided
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. paprika
8 large eggs
2 tbsp. milk
1 bell pepper, cut into 1/4-inch pieces
2 vegetarian sausage patties. (I use Hilary’s millet and lentil breakfast patties)
Optional: Parsley garnish, chopped
Instructions
1. Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
2. Cook vegetarian sausage patties according to manufactures instructions and chop into ½ inch pieces.
3. In a large mixing bowl, combine the hash browns, 1/4 cup cheese, salt, pepper, and paprika. Press the mixture into the bottom, creating a nest. Try to make sure there aren’t any holes that are too big and would make the egg slip through.
4. Place in oven and bake for 20 minutes. When they are finished, reduce heat to 350 degrees.
5. In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bell pepper. Season with salt and pepper.
6. Pour egg mixture into the baked hash browns, and press a couple pieces of breakfast sausage into the egg mixture. Then return to the oven to bake for 12-15 minutes or until eggs are fully set and cooked through.
7. Remove from the oven and allow to cool in the tins for 5 minutes before removing.
8. Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately or refrigerate for 2-3 days in an airtight container.
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