Sausage, Egg & Cheese Hash Brown Cups

These savory, flavorful cups combine all your favorite breakfast dishes in one! You’ll never believe they’re only 3 P+ each. Who needs a greasy sausage, egg & cheese sandwich from a fast food joint when you could grab one or two of these tasty cups instead? They’re more filling and for way less calories/fat/P+. I used Wegmans brand chicken breakfast sausage which is delicious and flavored with sage. If you don’t have a Wegmans nearby (I’m sorry, it’s amazing) I know other brands make chicken or turkey breakfast sausage. 

The photo of these was taken at my recent Eggland’s Best Pink Party Brunch and since we were anxious to eat once the food was ready, I don’t have as many nicely staged photos as I generally include. Hopefully it’s still enough to temp your taste buds!

Source: Emily Bites Original

Ingredients:
20 oz shredded hash brown potatoes (I used Simply Potatoes brand which comes in a 20 oz refrigerated bag. If you use frozen potatoes, just make sure you let them thoroughly thaw first)
2 T extra virgin olive oil
1 ½ t salt (plus a little more to taste for the eggs)
Black pepper, to taste
4 chicken breakfast sausage links (I used Wegmans Fully Cooked Breakfast with Sage Chicken Sausage)
6 large eggs
4 egg whites
6 T shredded 2% cheddar cheese

Directions:
1.    Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray
2.    In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned.
3.    Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium-high heat.
4.    In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste.
5.    Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup.

Yields 12 breakfast cups. Weight Watchers Points Plus: 3 per cup (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 123 calories, 10 g carbs, 3 g fat, 7 g protein, 1 g fiber