Hash Brown Egg Nests
Serves 18
Ingredients:
- 5 cups of Shredded Hash Browns
- 1 1/4 tsp of Garlic Powder
- 15 oz of mild or country sausage
- 1/2 cup of Four Cheese Blend
- 14 Large Eggs
- 1 can of 14.5 oz of diced tomatoes
Directions:
Preheat the oven to 400 degrees.
Use a 1/4 cup to scoop the shredded hash browns into the greased muffin tin.
Then using your fingers, press the hash browns into the muffin tin to create a space for the rest of the ingredients. Press the hash browns into the sides as well.
Then place the hash brown filled muffin tin into the oven for 15-20 or until the hash brown edges are golden brown.
Then remove it from the oven and set it aside.
While the hash browns cook, grab a large pan and cook the sausage on medium low heat.
Break the sausage into smaller bite sized pieces as it begins to cook.
Cook until the sausage is no longer pink. Drain the excess fat before adding it to a large mixing bowl.
In that same pan, cook down the canned diced tomatoes for about 10 mins on medium low heat.
Drain any remaining liquid and add to the large mixing bowl.
Then crack the eggs one at a time into that same large mixing bowl.
Add the garlic salt and cheese and mix together until the eggs have turned the mixture yellow.
Using a 1/4 cup scoop the egg mixture into the muffin tins. Repeat this step until you have no remaining mixture left.
Place the muffin tray into the oven for 15 mins.
Remove and eat or freeze immediately.
Serves 18 | Serving Size: 1 Egg Nest | Calories per serving : 163 | Fat: 9.5 g | Carbs : 8.2 g | Net Carbs: 7.2 g | Protein: 10.2 g
