Try these easy to prepare Hash Brown Baskets filled with eggs and sausage and baked in the oven until crispy. Keep busy school mornings stress free by serving up these for a tasty protein boost!
The first full week of school has come to an end and all in all it went pretty smooth. As well as making school lunches, trying to send both kids out the door with something decent in their stomachs can prove to be a challenge and I know I’m not the only parent who’d say that!
That’s why anything that can be made with minimum fuss, quality ingredients and tastes good is a huge parent win! Protein is a must to keep those brains awake when the mid-morning slump kicks in, so my Hash Brown Baskets filled with egg and sausage are the perfect choice! My daughter, who can be choosy about what she eats, promptly inhaled three in a row, so that tells me that these were well worth creating.
And with only a handful of ingredients that you probably have in your kitchen right now, making them is easier than ever! One of the main ingredients is egg, which when combined with milk and cream, makes the filling for our hash brown baskets. I’m using Pete and Gerry’s Organic Eggs because compared to a regular egg, the difference in quality really stands out.
Because Pete and Gerry’s Organic Eggs are exactly that—organic—you can be sure that the egg you’re having for breakfast or the cake you’re baking comes from happy hens. Hens that graze on all natural, pesticide-free land, meaning no chemicals are making their way down the food chain to you or your family, just fresh eggs with bright yellow yolks.
Making these Egg and Sausage Hash Brown Baskets requires a couple of steps, but they’re easy and well worth it.
Step one is making the hash brown baskets and for this you’ll need a standard muffin pan. Once the baskets are fully baked, which can be done a day ahead, all you need to do is to fill them with some of your favorite chopped breakfast sausage and egg mixture. It’s really as simple as that.
These are great for fast paced school mornings when all you need to do is wrap one or two (or three if you’re my daughter) in a paper towel and warm them in the microwave.
Tips for making these tasty hash brown baskets.
- Spray muffin pan really well with a non stick spray.
- Make sure you buy fully cooked breakfast sausage or cook it separately before you make these.
- A good measuring jug or bowl with a pour spout makes it easier to add the egg to the hash brown baskets.
- Use a thin knife to scrape around each basket when cooked and then a small spatula to release the basket from the pan.
- Once baked I like to give them a final 2-3 minutes under the broiler just to get some color and crisp sausage on the top.
- To reheat, wrap one sausage and egg basket in a paper towel and microwave for about 15-20 seconds.
- Serve with ketchup on the side and fresh orange juice. Breakfast done and done!
Egg and Sausage Hash Brown BasketsPrint
- 6 cups frozen hash browns defrosted
- 1 1/2 cups grated cheddar
- 4 Pete and Gerry's Organic Eggs divided
- 1/2 cup whole milk
- 1/2 cup heavy cream
- salt and black pepper
- 6 fully cooked breakfast sausages
Preheat the oven to 425 degrees F and spray a 12 count muffin pan generously with non-stick spray.
In a bowl, combine the defrosted hash browns, grated cheddar and one egg.
Distribute a half cup of the hash brown mixture to each spot on your muffin pan.
Using your fingers, press down on the hash brown mixture to create a well, and don't worry if some of the hash browns overflow on the top a little.
Place the pan into the oven and bake for 25 minutes until golden brown.
Meanwhile in the same bowl, whisk together the remaining three eggs, milk, cream, salt and pepper.
Once the baskets are done, place them on your countertop and adjust the oven temperature to 375 degrees F.
Slice the sausages into thin discs and distribute them evenly into each basket.
Carefully pour the eggs into each basket, letting the mixture settle for a minute and keep topping up each basket with any remaining egg.
Season with salt and pepper.
Place the pan back into the oven and bake for another 15 minutes, or until the egg is no longer jiggly in the center.
Let the baskets cool for at least 10 minutes before carefully scooping them out of the pan.