Hash Brown Breakfast Cups

Directions

1. Preheat the oven to 400°F. Grease a muffin tin with cooking spray

2. Cook the sausage, breaking apart until cooked through and set aside

3. In a medium bowl, combine the hash browns, shredded cheeses, 1 teaspoon salt, 1/2 teaspoon black pepper, and chili flakes

4. Divide the hash brown mixture among the 12 muffin tin cups, pressing the potatoes into the bottom and up the sides of each cup

5. Bake the hash brown cups for 25 minutes, then remove from the oven using a spoon. Push down the centers of the hash browns to make enough room for the ground sausage and eggs

6. Top each cup with ground sausage (leave enough space for the egg) and crack an egg into each cup, then top each egg with salt and pepper

7. Return the hash brown cups to the oven and bake them for an additional 10-12 minutes or until the eggs reach your desired doneness

8. Remove the hash brown cups from the oven and let them cool for at least 10 minutes in the muffin tin before running a sharp knife around the edges to release them. Top the hash brown cups with the fresh chopped parsley, chives, or scallions. Serve with desired dipping sauce. Tip: You can shred your potatoes from scratch if time permits, but pre-shredded potatoes (hash browns) usually can be found by the eggs in most supermarkets. You will have some hash brown mixture and sausage left, so try using a ceramic ramekin to make a large one for your hungriest eater