Baked Eggs and Sausage in Hash Brown Cups

This winter, I mastered the art of the make-ahead breakfast. Each and every week, I did a few minutes of  cooking on Friday, and reaped the rewards of leisurely mornings on Saturday and Sunday. OK, truth be told, we were hustling everyone onto the ski mountain by 8am, so the mornings weren't really relaxing per se, but knowing breakfast was taken care of {not to mention, delicious and nourishing}, made these family ski weekend mornings much more fun.

This was one of the family favs. Made with just 3 ingredients, these are a keeper. Click here for the recipe. 

First, you spray 12 muffin cups with your choice of cooking oil spray, then press thawed hash browns {that you have squeezed as much water out of as possible} into the base and up the sides of each cup. Sprinkle each has brown cup with salt & pepper. Pop the tin into a 375 oven for about 30 minutes, or until the potato cups are crisp.

You'll see that the potatoes "shrunk" a bit. That's totally fine.

Simply top each potato cup with a few slices of sausages. We like Applegate's Chicken-Apple or Chicken Maple ones.

Next, crack a medium egg in each cup. I say medium because if you try to fit a large or jumbo sized egg it'll probably overflow the muffin cup… not a big deal, but it's kind of messy. I mean, if you can avoid trying to catch slimy egg whites as they roll off the muffin tin all over your counter, you might as well…

Then the muffin tin goes back into the oven for about 10-15 minutes for soft-set eggs and 16-18 minutes for hard-set eggs. Gently run a butter knife around each egg cup to remove it from the tin, and serve them warm.

I typically made them hard-set because then they became a breakfast you could pick up with your hands. And when you're 7, that is wildly exciting.