Cheesy Baked Sausage And Potato Eggy Cups

• Butter, For Greasing Muffin Tin
• 8 whole Eggs
• 1/2 cups Whole Milk
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 1 Tablespoon To 2 Tablespoons Parsley, Chopped
• 1/2 cups Cooked Chicken Sausage, Diced
• 1/2 cups Cooked Potatoes, Diced
• 1/3 cups Freshly Grated Farmers Cheese

1. Preheat your oven to 375u0b0F and heavily butter your muffin tin.
2. 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 slide 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 airtight container for up to one week.

butter, eggs, milk, kosher salt, ubc, parsley, chicken sausage, potatoes, freshly grated farmers

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/cheesy-baked-sausage-and-potato-eggy-cups/ (may not work)