So versatile, they can either be eaten during your commute or enjoyed as an adorable addition to the brunch spread you'll share with your best friends. These hash brown baskets have a custardy, eggy center that's nestled into a mini bowl of cheesy hash browns with crispy bites of sausage woven throughout.

Directions

1. Preheat oven to 425F and grease a standard muffin pan generously with non-stick spray.
2. In a large bowl, use fork or rubber spatula to mix together defrosted hash browns, grated cheese, and one egg until fully combined.
3. Distribute 1/2 cup of hash brown mixture to each cup in muffin pan. Using your fingers, press hash brown mixture down and up the sides of each muffin cup to create a well. Place muffin pan into oven and bake for 25 minutes, or until golden brown.
4. In the same bowl, whisk together the remaining three eggs, milk, cream, salt and pepper. Once hash browns are done, remove from oven and place muffin pan on countertop. Lower oven temperature to 375F.
5. Slice fully cooked breakast sausages into thin discs and distribute evenly into each hash brown basket. Carefully pour egg mixture into each basket, letting the mixture settle into the hash browns and topping up each basket if needed. Sprinkle salt and pepper over the top and bake for 15 minutes, or until egg is fully set and not jiggly in the center.
6. Let finished baskets cool for at least 10 minutes before carefully scooping them out of the pan. Serve with ketchup, hot sauce, or all of the above and enjoy!

Farm Team Tips

If you're having trouble removing the baskets from the muffin pan, use a thin knife to scrape around each basket, then insert a small spatula to release the basket from the pan.

For an extra golden top and crispy sausage in your baskets, cook under the boiler for 2-3 minutes before removing from the oven to cool.

To reheat these baskets from the refrigerator, wrap in a paper towel and microwave for about 15-20 seconds.