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Crispy Hash Brown Cups

Make this easy breakfast recipe any day of the week, first thing in the morning for yourself or your family. They're so easy to make that you can personalize them any way you'd like!
Print Recipe
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes

Ingredients
  

  • 3 cups frozen shredded hashbrowns thawed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheese
  • 12 large eggs
  • 1 1/2 cups cooked crumbled breakfast sausage
  • 2 large avocados sliced
  • 1 cup store-bought salsa
  • cilantro for garnish

Instructions
 

  • Preheat oven to 375 degrees F. Grease a cupcake pan with cooking spray.
  • Divide the shredded hash browns evenly among each cupcake hole. Press down and up the sides with your hands as best you can. Grease the tops with more cooking spray and season with a bit of salt and pepper on each. Bake until golden brown and crispy, about 15 to 20 minutes. Remove from the oven and allow to cool slightly.
  • Sprinkle each with cheese and then carefully crack one egg on top of each. Sprinkle with the sausage and return to oven. Bake until the egg whites have set but the yolks are still runny, about 10 to 15 minutes. Remove from oven and let cool slightly before removing each from the cupcake pan.
  • Serve with a scoop of salsa, avocado slice and cilantro. You can even add sour cream.