Hash Brown, Sausage & Egg Muffins

12
Servings
35m
Prep Time
35m
Cook Time
1h 10m
Ready In


"This is out of a clean eating magazine."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (87.6 g)
  • Calories 98.9
  • Total Fat - 4.3 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 76.9 mg
  • Sodium - 158.9 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.8 g
  • Protein - 5.9 g
  • Calcium - 79.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400°F. Brush a 12 count muffin tin with butter, thoroughly coating the base of each muffin cup.

Step 2

Transfer potatoes to a colander and press firmly to extract as much water as possible. Squeeze between double layers of paper towels until potatoes feel very dry. Transfer to a large bowl, add 1/4 teaspoon each salt and pepper and stir to combine.

Step 3

Add about 1/3 cup potatoes to each muffin cup. Press potatoes into the base and up the sides of each muffin cup, creating little "nests". (NOTE: Potatoes should come slightly over top of each cup, as they will shrink during baking.) Bake until edges of potatoes are golden brown, about 20 minute, tuning pan halfway through.

Step 4

Reduce oven to 350°F.

Step 5

Lightly mist the top edges of the muffin tin around each muffin cup with cooking spray. Divide 1/2 cup cheese among potato "nests", followed by sausage and scallions. In a medium bowl, whisk eggs, egg whites and remaining 1/8 teaspoon each salt and pepper. Pour into "nests", dividing evenly. Top with remaining 1/4 cup cheese, dividing evenly. Bake until egg is set and cheese is melted, 12 to 15 minutes. Cool in pan for 10 minutes before serving.

Tips & Variations


  • Cooking spray

Related

dienia b

Mr picky was a very happy man I sprayed the heck out of the muffin pan but I still had problems getting them to release .didnt bother Mr pucky he just mowed through it

review by:
(21 Feb 2021)