Servings: 18 servings
Calories: 237kcal
Ingredients
- 1 lb breakfast sausage
- 1 (20 oz bag) fresh shredded hash brown potatoes found in the refrigerated section of the grocery store
- 3-4 green onions, diced reserve some of the green tops for garnish
- 8 large eggs
- 1 cup cheddar cheese, shredded
- ½ cup heavy cream
- 1 tablespoon all-purpose seasoning
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
Instructions
- Preheat oven to 400°.
- Heat a large skillet over medium-high heat and brown the sausage, breaking it up as it cooks. Once the sausage is nearly cooked through, add the hash brown potatoes and green onions. Continue cooking until the sausage is fully cooked and the potatoes are heated through, then remove from the heat.
- In a large mixing bowl, whisk together the eggs, shredded cheese, heavy cream, all-purpose seasoning, salt, and pepper. Fold in the cooked sausage mixture until everything is well combined.
- Line a muffin tin with cupcake liners. Using a ⅓-cup measuring cup, divide the egg mixture evenly between the wells, filling each one nearly to the top.
- Bake 20-25 minutes or until muffins are just set. Let cool slightly.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 12g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 468mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
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