Breakfast Bites

Breakfast Bites

Five in 25

Serves 6

Five Ingredients

9 large eggs

1 bag shredded hash browns

¾ lb breakfast sausage

2-3 oz. crumbled feta cheese

3-4 sliced scallions

From the Pantry

2 T olive oil

Preheat oven to 425 F on convection if possible.

Use a paper towel to brush the olive oil thoroughly on a 12-muffin baking sheet. Add a small handful (about 1 oz) of shredded hashbrowns to each muffin tin and season with salt and pepper. Add about 1 heaping oz of sausage to each muffin tin and press it down to spread it out and fill the bottom of the tin. At this point the potatoes and sausage should roughly ¾ fill the muffin tins.

Bake for 10 minutes. In the meantime, add the eggs to a bowl and beat thoroughly. Season with salt and pepper. After the first 10 minutes, remove the muffin tin from the oven and carefully pour beaten eggs into each muffin tin. Top each muffin with crumbled feta and scallions and bake for another 10 minutes or until eggs are set and sausage is cooked through.

Serve immediately or refrigerate for 3-5 days or freeze for up to 6 months. Reheat in the microwave for 30-60 seconds.