The day I made these I had some left over potatoes from this recipe. I also had some chicken sausage like I used in this recipe and leftover grated farmer's cheese. The quantity of each is guestimated... or "eyeballed" as I like to call it. You can load them up or if your leftovers aren't plentiful, then just use what you have.
Let's start off by heavily buttering a 12 cup muffin tin.
Crack 8 eggs into a large measuring cup.
Add in the kosher salt and black pepper...
... and the milk.
Chop up some fresh parsley.
And add that into the mix.
Whip all the ingredients until well beaten and frothy.
Evenly pour the egg mixture among the 12 muffin cups.
Add in the desired amount of sausage, potatoes and top with a little cheese. Place in your preheated oven to bake for 10-13 minutes {or until set}.
The eggs will puff up like a soufflé, but will settle down once cooled off a little. If the eggs stick {which they shouldn't if you heavily butter the muffin tin} then just use a rubber spatula to loosen them up around the edges, but normally they should just fall out easily.
Serve however you like, with ketchup or topped with some sausage gravy. I like mine plain because the cheesy top is all I could ever need in life.
Not only do they reheat easily but they totally got me out of my breakfast rut! Who doesn't like the idea of a delicious... do I dare call these frittatas... every morning??
Baked Sausage and Potato Eggy Cups:
{makes 12}
ingredients:
Butter, {for greasing muffin tins}
8 whole Eggs
1/2 cup Whole Milk
2 tablespoons Parsley, chopped
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/2 cup Cooked Potatoes, cubed
1/2 cup Cooked Chicken Sausages, diced
1/3 cup freshly grated Farmers Cheese
preparation:
Preheat your oven to 375 degrees and heavily butter your muffin tin.
Add eggs, milk, salt, pepper and chopped parsley into a large measuring cup and whip until light and frothy. Evenly pour egg mixture into prepared muffin cups. Drop in a few pieces of the cooked sausage and potatoes. Top each muffin cup with grated cheese and slid into the preheated oven. Bake for 10-13 minutes or until the eggs are set. Let cool slightly and serve or let cool completely and store in an air-tight container for up to one week.
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