Fall schedules are in full swing, which means your free time is limited. Kids' sports, a busy work schedule, or just the fact that it gets dark at 3:30 PM now and you don’t have the motivation to do anything in the dark abyss that is late fall…
Either way, we’re all looking to save some time and money to set ourselves up for an easier week (or 2). Now, I’m sure you’ve seen the breakfast muffin jawns. Blend a bunch of shit together in a blender, pour in muffin tin, bake, freeze,repeat. Don’t get me wrong. I love those little egg muffins. They are simple and delicious and easy to make. But they can get a bit bland and boring.
So, we are taking it up a notch by wrapping our egg jawns in a crispy hashbrown cup. Same process (mostly), but a much more exciting AND FILLING result!
The extra starch added by the hashbrown keeps you full for longer, plus it gives this a much larger depth of flavor, and for a quick and easy breakfast option, that’s all we can really ask for.
Estimated Time: 45-60 minutes
Makes: 18 breakfast cups
Ingredients:
1 bag of frozen shredded hash browns (20-30 oz)
1 lb breakfast sausage
10 large eggs
4 oz shredded cheddar cheese
½ diced yellow onion
2 tbsp neutral oil (vegetable, canola, avocado)
2 tbsp milk
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper
Cooking spray
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
