Ingredients:
A fun recipe to serve for Easter brunch AFTER Stake Conference!
1 bag hashbrowns, thawed
1/3 cup oil
1/2 tsp salt
1/4 tsp pepper
6 eggs
3/4 cup diced cooked sausage
shredded cheddar cheese
chopped parsley for garnish
Directions:
Heat oven to 400 degrees. In a bowl, toss together hashbrowns, 1/4 cup oil, salt and pepper. Spoon 1/3 cup of mixture into each cup of a 12 serving muffin tin. Press the mixture into the bottom and sides of each cup. Bake 30-35 minutes. while they are baking, scramble the eggs in a frying pan. Season with salt and pepper. Stir in diced sausage. Remove toe potato nests from the muffin tins and place on a baking sheet. fill each with the egg mixture. Top with a sprinkling of cheddar cheese. Bake at 375 degrees until the cheese is melted about 3 minutes. Garnish with parsley.
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