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!