These are the perfect little dish for a quick delicious brunch. Tender-but-crispy potato baskets topped with a luscious baked egg and sausages in the middle. They go perfectly with toast for a more substantial brunch, or they’re great for a casual breakfast with a piece of bacon.

Recipe yields 12 egg muffins.

Ingredients

• 10 breakfast sausages
• 6 medium potatoes – boiled and shredded
• 1 1/4 cup cheddar cheese, shredded
• 1 tablespoon olive oil or Non-stick cooking spray
• 12 eggs
• Salt and pepper to taste

Preparation

1. Prepare sausages according to the package instructions (fry or boil). Set aside to cool and dice up in pieces.
2. In a bowl, combine hash browns, butter, salt, and pepper; divide evenly into 12 greased muffin cups.
3. Press mixture onto sides and bottom of muffin cups.
4. Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
5. In a bowl, combine eggs, cheese, and bell pepper. Spoon mixture evenly into muffin cups.
6. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set.
7. Remove cups by running a knife along their edges and Serve.

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