Due to popular demand for the recipe of the potato/egg savory breakfast snack served at the October 10, 2016, FALL VALLEY LODE DISTRICT MEETING hosted by the Ceres Garden Club, the recipe is provided here for your healthy eating pleasure. A big “THANK YOU” goes to Barbara Hawkins who loves to bake and adapted this recipe specifically for the members of the VALLEY LODE DISTRICT, CGCI.

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Valley Lode Breakfast MUFFIN CUPS


12 links breakfast sausage (or meat of choice – Bacon Bits)

3 cups frozen county style shredded hash brown potatoes, thawed [or fresh]

3 tablespoons butter, melted [or olive oil]

1/8 teaspoon salt

1/8 teaspoon black or white pepper

6 eggs, lightly beaten, [farm fresh eggs taste best]

2 cups grated cheese [eliminate for a heart healthier recipe]

¼ cup chopped bell pepper (or your choice of vegetables)

chopped fresh chives or green onion

Directions:   Prepare sausage per directions. Cool slightly and cut into ½ inch pieces: set aside.

In a bowl, combine hash browns, butter, salt and pepper. Divide evenly & place in greased muffin cups. Press mixture onto sides and bottom of muffin cups.

Bake at 400° degrees F for 12 minutes or until lightly browned. Remove from oven. Add sausage pieces equally in each muffin cup.

In a bowl, combine eggs, cheese and bell pepper. Spoon egg mixture equally in each muffin cup. Top with chives or onion. Return to oven bake 13 – 15 minutes or until set. Serve hot or cold.  Freezes well for make ahead breakfast.

Note: after baking the hash browns, add the bell peppers and cheese to the muffin cups, then pour in the eggs mixture and top with a little more cheese and bacon bits before returning to oven.

Recipe adapted by Barbara Hawkins, Ceres Garden Club, as served at the Fall 2016 Valley Lode District meeting.


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