Egg and Sausage Cups
Author: Leslie Green - The Hungry Housewife
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
A quick and easy egg cup with hash browns, sausage and cheese.
  • 3 cups Ore-Ida Hash Browns (country Style shredded potatoes), thawed
  • 3 tablespoons butter, melted
  • 1 teaspoon Season Salt
  • 4 Johnsonville Breakfast Sausage patties(original recipe) cooked and crumbled.
  • ½ cup shredded Cheddar Cheese
  • ⅓ cup Green Onions, chopped
  • Salt and Pepper
  1. Pre Heat oven to 400.
  2. Spray a muffin tin (12 ) with non-stick spray
  3. In a medium bowl, mix together the Ore-Ida hash browns, season salt and melted butter.
  4. Evenly distribute the hash browns among the 12 muffin cups (about ¼ cups per cup)
  5. Press Mixture onto the bottom and up the sides.
  6. Bake for 15-17 minutes or until lightly browned.
  7. Remove from oven.
  8. Place sausage into cups(about 1 tablespoons in each cup).
  9. Place cheese into cups(one good pinch).
  10. Crack 1 egg into each cup.
  11. Sprinkle with salt and pepper.
  12. Bake for 8-10 minutes.
  13. Remove from oven and allow to cool for 2 minutes.
  14. Run a dull knife around the outside of the muffin cup to loosen it from the pan.
  15. Remove and top with chopped green onions
Recipe by The Hungry Housewife at