Hash Browns, Turkey Sausage and Egg Muffins

I love breakfast, who doesn't? Well, you should. It's a very important meal of each day. I came across this recipe and I just have to share.  Originally, it was in Clean Eating Magazine's November/December 2012 issue. I've made it with both the frozen shredded potatoes and the refrigerated shredded potatoes that are usually found near the cold juices and eggs in the grocery store.  I like both chicken sausage and turkey sausage. By all means, use what you like.  Just remember to keep things "healthy". 

Make these on one of your "cooking" days and just store them in the frig for grab-n-go mornings.

Enjoy!

Ingredients: 

  

1 1/2 lb shredded potatoes 

  

1/2 tsp sea salt 

  

1/2 tsp pepper 

  

Olive oil cooking spray 

  

3/4 cup grated low-fat Swiss cheese 

  

3 ozs. chicken (or turkey sausage), cooked and diced

  

3 chopped green onions 

  

3 large eggs 

  

3 large egg whites 

Directions:

Preheat oven to 400 F.

Spray muffin tins (12 ) with cooking spray.

Transfer the shredded potatoes to a colander and press firmly to get out all the excess water. You can skip this step if you're using the refrigerated version.  They tend not to have a great deal of moisture.

Transfer potatoes to a large bowl, and add 1/2 of the salt and pepper. Mix.

Add about 1/3 cup potatoes to each muffin cup. Press the potatoes into the base and up the sides of each muffin cup. Making a little nest.

Bake until the edges on the potatoes are golden brown. About 20 minutes. Reduce heat to 350 F.

Lightly mist the muffin tins around each potato muffin cups with cooking spray.

Divide the cheese among the potato “nests” followed by sausage and green onions.

In a bowl mix eggs, remaining salt and pepper. Pour into the nests, and spread the remaining cheese on top.

Bake for 12-15 minutes. Or until eggs and cheese are melted. Cool in a pan for 10 minutes before serving