Egg, sausage, potato breakfast with chili-sour cream sauce

As quoted from manfriend “it’s tasty and I like that it’s a different way to use classic breakfast ingredients’

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start oven at 400F

Step 2

Thin slice 2 potatoes (I used a sliced) and sauté in pan for 6-8 minute on medium heat. Sprinkle a pinch of salt. You want the potatoes softened by not moosh.

Step 3

Mix together 6 eggs, thinly sliced (1) spring onion, and (1) small chopped Italian sausage. Mix together in a bowl, set aside.

Step 4

Grease a muffin tin pan. I filled 9 of the 12 holes. Lay out potato slices along bottom and side, like a ‘potato cup’. Pour in egg contents to just below level (eggs might puff up in oven a little).

Step 5

Bake eggs for 20 min at 400F or until stiff in cups.

Step 6

For sauce, mix 2 tbsp chili onion sauce, 3 tbsp sour cream, 1 teaspoon grey puppy, and slowly mix in 4 tbsp water.

Step 7

Mix fresh spinach with splash of olive oil, sprinkle of salt and garlic powder. Set as base for egg cups. Add 2-3 egg cups and drizzle with sauce. Serve warm and save remaining cups for tomorrows breakfast!