Cheesy Hashbrown Egg Cups

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These Cheesy Hashbrown Egg Cups are the perfect brunch recipe.

Ingredients

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1 lb turkey breakfast sausages

2 cups shredded frozen hashbrowns, thawed

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1/2 teaspoon onion powder, divided

1/2 teaspoon garlic powder, divided

2 teaspoon olive oil

1.5 cups cheddar cheese, shredded, divided

1 cup cottage cheese

¼ cup chives, finely chopped

1 cup diced raw vegetables of choice (bell peppers, spinach, etc.)

Preheat the oven to 400 F and prepare a silicone muffin tray.
In a large bowl, mix together hashbrowns, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, olive oil, and 1 cup of cheese.
To each cavity of the muffin tray, add 1/4 cup of hashbrown mix. Gently press the mixture down using the back of a cookie scoop or ice cream scoop to create "nests". Bake for 20 minutes.
While the hashbrowns are cooking, add eggs, cottage cheese, the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to a blender. Blend until smooth.
In a bowl, mix together cooked sausage, remaining 1/2 cup cheese, chives, and any diced veggies of choice.
Once the hash browns are done, remove the tray from the oven and decrease the temperature to 375 F. To each hashbrown cup add 2 tablespoon of the vegetable and sausage mixture. You may need to gently press this down.
Pour the egg mixture over each cup until 1/4 inch from the top. Bake for 18-22 minutes or until the edges are no longer jiggly.

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