Quick & Easy Breakfast Idea: Baked Eggs in Sausage Hashbrowns Cups
This quick and easy breakfast idea, featuring Baked Eggs in Sausage Hashbrowns Cups, is sponsored by Acorn Influence. All opinions and stories are my own. #GoldrichYolk
I’m so excited that Thanksgiving is almost here! I don’t know about you, but I love Thanksgiving! It’s a time when my entire family gets together for a day of visiting, laughing, and of course, eating. We have so many Thanksgiving traditions, but we are always looking for new traditions to add.
One of my “duties” on Thanksgiving is to get up early and start breakfast. I am not usually allowed to veer from the traditional breakfast, but I’m going to be adding in a new recipe this year. The traditional “breakfast” treat for Thanksgiving morning is Monkey Bread. I love to get the assembly line ready for the canned biscuits, melted butter, sugar/cinnamon mix, and bundt pans to make the Monkey Bread and just a few years ago my niece started to join me in making the bread as well.
Benjamin asked me this year if he could help me make the breakfast so I thought I would try a new recipe to add to the breakfast, something he could help with and something that is his alone. This morning I tested out this new recipe for Baked Eggs in Sausage Hashbrowns Cups.
I’ve heard about this new brand of eggs in Walmart and I thought I would give the a try. Goldrich eggs are known for their bright yellow yolks and their rich egg taste. Since I’m on a high protein, low carb eating plan, eggs are a staple in my house and I’m always happy to try a new product to see if I can improve my recipes.
The first thing we had to do was make the hashbrown and sausage “cups”. We mixed some ready-made hashbrowns and sausage crumbles together and pressed them into a muffin pan. We baked the cups on 400° for 15 minutes. (After all was said and done, we decided we would have preferred them a little crunchier so we should have baked them for 20 minutes – so, you decide what you like!)
Next, we cracked the eggs into the baked cups and sprinkled some cheese on top. We then baked the cups for 15 minutes on 400° again. (Again, we decided that we would have preferred to have baked them for 8-10 minutes for a runny egg center, but, you choice!) Look at that bright yellow yolk! Mmm! Do you know how nutritious eggs can be? They are a great source of protein and will give you the energy you need to start the day.
Look how amazing these turned out! You can still see the bright yellow yolk peeking out of the baked egg cup and the hashbrowns and sausage cups held up really well. This was a quick and easy breakfast that Benjamin can help make and that is so darn delicious, you will want to make them over and over.
So…do you think my family will be excited if I add these to the Thanksgiving breakfast tradition? I think they’re going to be a hit. Plus, they are an easy grab and go breakfast for Friday morning when the sisters and I head out for our Black Friday Sisterpalooza!