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Photo: Carolyn Hodges
Active Time:15 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsolive oil, divided3linksprecooked breakfast-style chicken sausages, sliced2cupsfrozen shredded hash brown potatoes6large eggs¼teaspoonsalt¼teaspoonground pepper1tablespoonsliced scallions (optional)
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsolive oil, divided
3linksprecooked breakfast-style chicken sausages, sliced
2cupsfrozen shredded hash brown potatoes
6large eggs
¼teaspoonsalt
¼teaspoonground pepper
1tablespoonsliced scallions (optional)
DirectionsPreheat oven to 325°F. Coat 8 cups of a muffin pan liberally with cooking spray.Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add sausage and cook, stirring until golden brown, about 3 minutes. Divide the sausage among the prepared muffin cups.Heat the remaining 1 teaspoon oil in the pan. Add hash browns; cook, stirring, until golden brown and crispy, 7 to 8 minutes; divide among the muffin cups.Whisk eggs, salt and pepper in a medium bowl. Pour over the sausage and potatoes.Bake until the eggs are set, 18 to 20 minutes. Serve topped with scallions, if desired.To make aheadPrepare as directed; let cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave.Originally appeared: EatingWell.com, August 2021
Directions
Preheat oven to 325°F. Coat 8 cups of a muffin pan liberally with cooking spray.Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add sausage and cook, stirring until golden brown, about 3 minutes. Divide the sausage among the prepared muffin cups.Heat the remaining 1 teaspoon oil in the pan. Add hash browns; cook, stirring, until golden brown and crispy, 7 to 8 minutes; divide among the muffin cups.Whisk eggs, salt and pepper in a medium bowl. Pour over the sausage and potatoes.Bake until the eggs are set, 18 to 20 minutes. Serve topped with scallions, if desired.To make aheadPrepare as directed; let cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave.
Preheat oven to 325°F. Coat 8 cups of a muffin pan liberally with cooking spray.
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add sausage and cook, stirring until golden brown, about 3 minutes. Divide the sausage among the prepared muffin cups.
Heat the remaining 1 teaspoon oil in the pan. Add hash browns; cook, stirring, until golden brown and crispy, 7 to 8 minutes; divide among the muffin cups.
Whisk eggs, salt and pepper in a medium bowl. Pour over the sausage and potatoes.
Bake until the eggs are set, 18 to 20 minutes. Serve topped with scallions, if desired.
To make ahead
Prepare as directed; let cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave.
Originally appeared: EatingWell.com, August 2021
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Nutrition Facts(per serving)296Calories14gFat21gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
