Sausage and Egg Nests

0 Reviews

SERVINGS

12

PREP TIME

25 min

TOTAL TIME

40 min

GLUTEN FREE

NO

Perfect for every member of the family, you'll love these protein-packed nests. To make ahead, assemble them the night before and refrigerate until baking.

This recipe is made with Jones Golden Brown® Mild Links.

ANGB Pork Link 7 oz
ingredients
3 cups refrigerated shredded potatoes
1/4 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links, thawed and chopped
1/4 cup red pepper, chopped
1/4 cup shallots. chopped
1/4 cup cremini mushrooms, chopped
8 eggs
1 teaspoon fresh thyme leaves
Additional salt and pepper to taste
1/2 cup cheddar cheese, grated
DIRECTIONS
Preheat oven to 400˚F. Spray a muffin tin generously with cooking spray. In a medium sized bowl, mix potatoes, butter, salt and pepper. Press 1/4 cup mixture into each muffin cup and press up sides. Bake for 12 to 15 minutes or until edges brown.

Heat skillet over medium high heat, add sausage and brown. Drain fat and add peppers, shallots and mushrooms. Cook for 3 to 4 minutes, or until vegetables are tender. Spoon evenly into cups.

In a bowl, whisk eggs and thyme. Add salt and pepper to taste. Divide evenly into cups and sprinkle with cheese. Bake 12 to 14 minutes or until a knife comes out clean.

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Ingredients

3 cups refrigerated shredded potatoes
1/4 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links, thawed and chopped
1/4 cup red pepper, chopped
1/4 cup shallots. chopped
1/4 cup cremini mushrooms, chopped
8 eggs
1 teaspoon fresh thyme leaves
Additional salt and pepper to taste
1/2 cup cheddar cheese, grated

Directions

Preheat oven to 400˚F. Spray a muffin tin generously with cooking spray. In a medium sized bowl, mix potatoes, butter, salt and pepper. Press 1/4 cup mixture into each muffin cup and press up sides. Bake for 12 to 15 minutes or until edges brown.

Heat skillet over medium high heat, add sausage and brown. Drain fat and add peppers, shallots and mushrooms. Cook for 3 to 4 minutes, or until vegetables are tender. Spoon evenly into cups.

In a bowl, whisk eggs and thyme. Add salt and pepper to taste. Divide evenly into cups and sprinkle with cheese. Bake 12 to 14 minutes or until a knife comes out clean.