Jumbo Egg Muffins with Hashbrown Crust

This was a nice little change of pace for breakfast.  We enjoyed them with ketchup and hot sauce.  You can really put any kind of ingredients you like in here, we just used what was in the fridge.  Anything goes with these bad boys!

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INGREDIENTS

1-2 links Andouille sausage, sliced and cooked
3 cups frozen country style shredded hash brown potatoes, thawed
3 Tbsp butter, melted
1/8 tsp salt
1/8 tsp pepper
6 eggs, lightly beaten
1 cups shredded 4-cheese Mexican blend chees
1/4 cup chopped spinach
1/4 cup diced tomatoes 
Optional: sliced green onion or chives

DIRECTIONS

  • Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside. 

  • In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups. 

  • Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups. 

  • In a bowl, combine eggs, cheese, spinach and tomato. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set.

BreakfastMarie KellyMilford Kitcheneggs, tomato, andouille, sausage, breakfast, spinach, muffins, hashbrown