I had been meaning to get these breakfast cups up on the blog for Easter then I pushed it back to Mothers Day and now it’s June. How does time go by so fast?
I love these little mini cups, they have all the breakfast essentials – sausage, eggs, hash browns and cheese. Serve these for a fun Saturday morning breakfast or for a brunch crowd, breakfast perfection!
Par boil your red rose potatoes until almost soft. In the meantime, cook the sausage and drain. Also, grate the cheese.
Drain the water from the potatoes and let cool slightly until they can be comfortably grated.
Take the grated potato and scoop 2-3 tablespoons into a nonstick buttered muffin pan. Push down so that some of the potato comes up the sides to make the nest.
Spoon some sausage mixture into the cups. Sprinkle with cheese and crack one egg on top of each cup. Place in the oven for 20 minutes or until the eggs are done to the firmness you like.
Mini Sausage & Egg Breakfast Cups
5-7 red rose potatoes, small to medium in size
1 lbs breakfast sausage, crumbled
1 cup grated cheddar cheese
Salt & Pepper
Butter or cooking spray
Diced chives and hot sauce for garnish
Begin by par boiling the potatoes in salted water (2 teaspoons of salt). Meanwhile preheat the oven to 400 degrees and grease a muffin tin.
Once the potatoes have been boiling for about 8 – 10 minutes. Turn off, drain and rinse under cool water until they are cool enough to be touched. Grate potatoes. Place approximately 3 tablespoons of potato in each muffin tin cup. Use a small ladle or spoon to press the potatoes in to form a cup. Sprinkle with salt and pepper. Place in the oven for 20 – 25 minutes or until golden brown.
Cook sausage on medium high until just done. Remove sausage and let drain on a paper towel. Grate the cheese and dice the chives. Remove the potatoes from the oven, reduce heat to 350.
Add a heaping tablespoon of sausage on one side of each cup, sprinkle the cheese and then add one cracked egg to each cup (be sure to crack the egg in a small glass bowl before adding to the muffin tin cups, for shell purposes). Sprinkle with salt and pepper and place in the oven for 15-20 minutes or until the egg is set to the desired firmness.
Remove cups from tin and sprinkle with chives, hot sauce and serve.34