Frugal Sally: 2013-03-31

Sausage, Hashbrown and Egg Muffin Cups
1 bag frozen hash browns, thawed (or grate your own)
1 16+ oz. package Italian sausage
12 eggs
1 small zucchini, grated (optional, but I like to sneak veggies in whenever I can!)
... 1 c. Shredded cheddar or mozzarella cheese, plus grated parmesan cheese (opt.)
Rosemary, Salt, and Pepper

Spray all cups of a muffin tin liberally with cooking spray. In a bowl, combine hash browns, ¼ c. olive oil, salt, and pepper and stir until evenly coated. Place a heaping tablespoon of hash browns in each cup, lining bottom and sides. Bake for 22 minutes at 375 F or until golden brown. Meanwhile, brown sausage and drain fat. Add zucchini (could also add mushrooms and red peppers too!). Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage/veggie mixture. In small bowl combine eggs, rosemary, salt, and pepper, and ½ cup water (makes the eggs go further) and mix well. Pour eggs over sausage mixture filling each muffin cup equally. Sprinkle with cheeses. Bake for 18-22 minutes or until toothpick inserted in center of cup comes out clean. Makes 24 cups.

Can be frozen, thawed and reheated in the microwave.

From Molly Garza - Cooking When the Dinner Bell Rings (Facebook page)

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