Ingredients
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2 cups refrigerated hash browns
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/2 tablespoon onion, grated
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1/2 tablespoon parsley
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1 teaspoon butter, melted
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3 smoked link sausage, sliced
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2 eggs
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2 tablespoons cream
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/2 teaspoon parsley, chopped fine
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1/2 cup shredded cheddar cheese
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3 tablespoons onions, minced
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1 tablespoon scallion, sliced thin
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2 tablespoons red peppers, diced
Instructions
- Preheat the oven to 400 degrees.
- Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
- Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
- Bake for 25 minutes.
- While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
- Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
- Add sausage mixture and pour into hash brown cups.
- Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
- Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.