Breakfast may be one of my favorite meals to eat. I love eggs, bacon, hash browns, fruit, waffles, pancakes – I could go on for days. Thing is, I typically do NOT like to cook it. I don’t know why, but I just don’t. So it was a bit of a shock to both my husband and I when I decided to surprised him with Hash Brown Egg Muffins the other morning. I’m pretty sure he thought he was still drunk from the night before and dreaming of this but I reassured him hell had indeed frozen over and I made a feast for 2.
Hash Brown Egg Muffins
- 2 cups Frozen Hash Browns
- 2 Eggs
- 2 TBS Milk
- 3 1/2 teaspoons Olive Oil
- 1 TBS Shallots, diced & sauteed
- 1/4 cup Shredded Cheddar Cheese
- 2 strips Bacon, cooked & crumbled
- 1/4 cup Jennie-O Turkey Breakfast Sausage, cooked & crumbled
- 1/4 tsp Salt
- Dash of Pepper
- Chopped Parsley, for garnish
Preheat oven to 425 degrees.
Saute shallots in about a 1 teaspoon of the olive oil. Cook till they are translucent. Reserve in bowl.
In a mixing bowl, combine hash browns, cheese, remainder of oil, salt & pepper. Mix well and begin forming cups in a muffin tin. This amount will make four hash brown muffin cups. Grease muffin tin with oil or nonstick cooking spray. Scoop about 2 spoonfuls into muffin tin and press down with fingers. Form them agains the shape of the tin. Continue with the remaining 3. Bake for 15 minutes.
While the muffin cups are baking, cook bacon. I like to heat a small pan on medium high then toss on 2 pieces of bacon. They should cook within 5 minutes. Reserve on a plate lined with paper towel.
Next, it’s time to make the sausage crumbles. I did not use any oil, I simple put the Jennie-O turkey sausage on a hot pan and cooked till crumbles were browned. Reserve with the bacon.
By this time the muffins should be ready to come out of the oven. Once you do that, reduce the heat to 350 degrees.
Now it’s time to prepare the filling! Whisk eggs with milk till it’s nice and frothy. Take about 1-2 teaspoon of sausage crumbles and place in the middle of the cooked hash brown muffins. Evenly pour the egg mix into each muffin. Cook for 15 minutes.
Once they are cooked, remove from tins, top with a little more cheese, some bacon crumbles and parsley.
Serve with some fruit salad and maybe a mimosa or bloody Mary and you have yourself a romantical breakfast/brunch for 2.
– Amanda
