Hash Browns Nests

Name: Hash Browns Nests
Ingredients: 2 cups refrigerated hash browns; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/2 tablespoon onion, grated; 1/2 tablespoon parsley; 1 teaspoon butter, melted; 3 tablespoons onions, minced; 3 smoked link sausage, sliced; 2 tablespoons red peppers, diced; 2 eggs; 2 tablespoons cream; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/2 teaspoon parsley, chopped fine; 1 tablespoon scallion, sliced thin; 1/2 cup shredded cheddar cheese

16 ingredients

9 steps

Ingredients

2 cups refrigerated hash browns
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon onion, grated
1/2 tablespoon parsley
1 teaspoon butter, melted
3 tablespoons onions, minced
3 smoked link sausage, sliced
2 tablespoons red peppers, diced
2 eggs
2 tablespoons cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley, chopped fine
1 tablespoon scallion, sliced thin
1/2 cup shredded cheddar cheese

Directions

1

Preheat the oven to 400 degrees.
2

Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
3

Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
4

Bake for 25 minutes.
5

While hash browns are in oven, saute onions, sausage and red pepper for three minutes; cool.
6

Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese.
7

Add sausage mixture and pour into hash brown cups.
8

Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set.
9

Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.