Monthly Archives: November 2014
3 T Butter
1/3 C Light Sour Cream
4 Cups Frozen Hash Browns, Defrosted
1 1/2 C Light (Old/Sharp) Cheddar Cheese, Grated
1/3 C Canned Low-Fat Cream of Mushroom Soup
1/2 C Finely Chopped Onion (Approximately 1 Small Onion)
1 Pkg (375 g) Johnsonville Maple Syrup Flavoured Sausages, Cooked and Cut into 1/4 Inch Pieces
Cook sausages according to package instructions.
Preheat oven to 350 degrees F. Spray 12 muffin cups thoroughly with non-stick cooking spray.
Chop cooked sausage links into ¼ inch circles.
Cook onion in butter for 2 minutes on high in microwave.
In a large mixing bowl, combine the defrosted hash browns, onion cooked in butter, mushroom soup, sour cream, eggs, grated cheddar cheese and sausages.
Scoop mixture into muffin tins to the top and pack down tightly with spatula (ensure they are packed to the top to make for easier removal).
Bake for 20-30 minutes in pre-heated oven.
Remove from oven, let cool for about 3-5 minutes, then run a butter knife around the edge of each muffin cup to loosen the Maple Sausage Brunch Bites.
Let cool a full 10 minutes, run knife around edges once more, then carefully remove with a spatula and place on plates.
Serve immediately topped with salsa garnish and with fruit/fruit salad (optional)
*Optional: Garnish with 2 tsp. salsa
Serve with fruit
Yields: 12 servings
Preparation time: 15 minutes
Bake/cook time: 30 minutes