Ever since I made the Make Ahead Sausage Breakfast Casserole I have been thinking more and more about good breakfast recipes. I really do love breakfast but I, as well as many I am sure, have fallen into that breakfast rut. You know, when you try to think of what to make for breakfast you run down the list, Bacon and eggs, Sausage and eggs (OH and don’ forget hash browns), Sausage gravy and biscuits, pancakes, french toast, omelet, etc. At least those are the ones that get bounced around here. Usually we settle on Eggs with sausage or bacon and hash browns. A cheese omelet or egg and cheese muffin sandwich are usually my go to choices through the week. That is IF I eat breakfast. My breakfast as of late has been coffee with cream. Bad I know, but it just seems to be all that I can fit in.
OK so if I am going to be boring and some what bad through the week, I want to make up for it on the weekend. This weekend was another winner. I was looking through my Everyday Food Magazine and saw a recipe that I was interested in but knew I wanted to change up a bit. I was really excited to have found another original recipe to surprise everyone with.
The thing about this recipe is that it is super easy and not that expensive. If you don’t want to use the packaged hash browns you could grate your own. Make sure you wrap them in a clean kitchen towel and squeeeeeeeeze all the moisture out of them that you can. I used the packaged hash browns that you can find in the refrigerated section (usually by the eggs) just because it meant less work on the weekend and THAT was one of my goals.
This recipe makes 4 to 6 depending on how large your ramekins/muffin cups are. I used 4 ramekins that I have for making creme bruelee (now ask me if I have ever made that creme brulee that I bought them for), but you can use the jumbo muffin pans and then it will make 6.