Bite Size Meals ... Sausage, Egg & Cheese Hash Brown Cups

Saturday morning after I finished up work I had to make something for my boys and our guest.  I went on a Google search for something lighter and found these Sausage, Egg & Cheese Hash Brown Cups on Emily Bites.  The boys loved these and they were so light and fluffy!

Simple easy and won't way you down for the day!

INGREDIENTS:

• 20 oz shredded hash brown potatoes
• 2 T extra virgin olive oil
• 1 ½ t salt (plus a little more to taste for the eggs)
• Black pepper, to taste
• 4 chicken breakfast sausage links (I used Turkey Sausage and removed from casings)
• 6 large eggs
• 4 egg whites
• 6 T shredded 2% cheddar cheese

DIRECTIONS:

1.  Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray
2. In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned.
3. Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium-high heat.
4. In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste.
5. Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup.

WEIGHT WATCHERS POINTS PLUS:3 per cup(P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
123 calories, 10 g carbs, 3 g fat, 7 g protein, 1 g fiber (from myfitnesspal.com)

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