These Savory Breakfast Cups are a great time saver and good for portion control as well! They make a wonderful weekday breakfast, very filling and satisfying, PLUS they freeze well too.
2 sausage patties, cooked and crumbled
1 large fresh jalapeno pepper, diced
1 1/2 cups frozen cubed potatoes (or cubed fresh potatoes)
1 tsp. season salt
1 tsp. course-ground black pepper
4 jumbo farm fresh eggs
1/2 cup shredded Colby and Monterrey Jack cheese
Cook sausage until crumbled and brown; add frozen cubed potatoes, diced jalapeno peppers and saute’ a few minutes or until potatoes are softening.
Place sausage/potato/pepper mixture evenly into a muffin pan sprayed with baking spray or greased. Whisk eggs with season salt and pepper.
Pour eggs evenly over sausage/potato/pepper mixture.
Sprinkle tops of each evenly with cheese.
Bake in preheated 350 degree oven 20 minutes or until eggs are set.
Run a knife around each to loosen, remove from muffin pan and place on cooling rack.
Serve immediately or wrap and freeze.
Yield: 8 savory breakfast cups