Ingredients:
5-7 potatoes, (small to medium in size)
1 lbs breakfast sausage, crumbled
1 cup grated cheddar cheese
12 eggs
Salt & Pepper
Butter or Vegetable Oil
Directions
Begin by par boiling the potatoes in salted water (2 teaspoons of salt). Meanwhile preheat the oven to 200 degrees C and grease a muffin tin.
Once the potatoes have been boiling for about 8 – 10 minutes. Turn off, drain and rinse under cool water until they are cool enough to be touched. Grate potatoes. Place approximately 3 tablespoons of potato in each muffin tin cup. Use a small ladle or spoon to press the potatoes in to form a cup. Sprinkle with salt and pepper. Place in the oven for 20 – 25 minutes or until golden brown.
Cook sausage on medium high until just done. Remove sausage and let drain on a paper towel. Grate the cheese and dice the chives. Remove the potatoes from the oven, reduce heat to 180C.
Add a heaping tablespoon of sausage on one side of each cup, sprinkle the cheese and then add one cracked egg to each cup (be sure to crack the egg in a small glass bowl before adding to the muffin tin cups, for shell purposes). Sprinkle with salt and pepper and place in the oven for 15-20 minutes or until the egg is set to the desired firmness.
Remove cups from tin and sprinkle with chives, hot sauce and serve.
©SteveBawden 2015.