Sausage & Egg Breakfast Cups

Sunday Funday! 

At our house Sunday is the day of rest, relaxation, pajamas all day, and yummy breakfast! This week I chose to make breakfast cups to double as a quick meal later this week. Adam and I are headed out of town Wednesday and anytime we have to fly we are always faced with poor food choices in the airport. Especially if we have an early flight, forget it- I might as well just walk right from the security line to the bagel shop and order an everything bagel with cream cheese..Then for the rest of the flight I feel bloated and sleepy. So today I wanted to make breakfast for us that I can also pack up for our early morning flight on Wednesday. This way we have breakfast ready to go on the run and no succumbing to junk food! These breakfast cups are simple- just a base layer of hash browns and a top layer of egg and sausage. I substituted regular pork sausage for chicken, and rather than using a lot of butter mixed in the hash browns I only put a tiny bit and added in pumpkin puree. The cups don't taste pumpkiny- it just gives moisture. You can make this even healthier if you use Egg-Beaters instead of regular eggs, but I had just plain old eggs on hand so that's what I used here. 

They couldn't be easier, more delicious, or convenient! Since we are using these cups for multiple meals this week I made a big batch (12 big cups) which I designed the recipe for, however you can easily just half the recipe to accommodate a smaller portion. I suggest making this meal for your own Sunday Funday and you can also have a quick, nutritious breakfast all week long. 

Sausage & Egg Breakfast Cups

Ingredients:

3     cups pre-shredded hash browns- thawed

1     Tbsp. butter — melted

1/2 cup pumpkin puree

salt and pepper to taste

10   lίnks breakfast sausage, I use chicken sausage from Trader Joes because it has less fat but you can use any type

12-14     eggs

1/2     cups shredded cheese- any kind you have on hand

1/2 tsp ground sage or thyme (or both!)

chopped herbs- I used fresh chίves and rosemary but you can also use green onions, basil, parsley, etc

other optional add ins- bell pepper, onion, mushrooms

Directions

1. Ίn a bowl, combίne the hash brown butter, pumpkin, salt and pepper with a fork until well mixed. Press mίxture onto the bottom of greased muffίn cups. (To grease anything  I spray it with olive oil or Pam baking spray- I never use crisco or butter). Bake at 400°F for about 12-14 minutes, the goal is just to brown them. 

2. Meanwhίle, cook sausage accordίng to package dίrectίons; cut ίnto small bite sized pίeces. 

3. Combίne the eggs, cheese and sausage (and any add-ins you choose). Fill each cup with egg/sausage mix. Sprίnkle wίth fresh herbs.

4. Bake for 13-15 mίnutes or untίl set.

Enjoy!