Individual Egg, Hashbrown and Sausage Breakfast Bakes

Project Sheet:

Individual Egg, Hashbrown and Sausage Breakfast Bakes

Individual Egg, Hashbrown and Sausage Breakfast Bakes

Project Sheet:

Materials

Recipe created by Sheena at Hot Eats and Cool Reads

Makes 4 individual bakes

 

• 6 sausage links, cut into bite sized pieces
• 1 small onion, finely diced
• 1 1/2 cups white mushrooms, chopped
• 2 cups frozen hashbrowns, thawed
• 3 tablespoons fresh parsley, divided
• 8 large eggs
• salt and pepper, as needed
• melted butter
• 4 Crafts Direct Mini Baker Stoneware

Directions

Preheat the oven to 375 degrees. Grease Mini Bakers with melted butter.

In a medium frying pan, saute the sausage, onion and mushrooms for 5 minutes over medium heat. Add thawed hashbrowns and 2 tablespoons parsley and saute for another 3-4 minutes. Season with salt and pepper as needed and remove from heat.

Evenly divide the sausage and hashbrown mixture into Mini Bakers. Crack 2 eggs on top on each, and sprinkle with salt, pepper and remaining parsley. Bake for 30 minutes, until eggs are set. Serve immediately.

For leftovers: Cover and refrigerate. Re-heat in the oven or microwave. Mini Bakers are oven, microwave, and dishwasher safe!