Directions

1. Heat your oven to 400

2. Grease the wells of a muffin tin generiously.

3. In a small bowl, whisk an egg and add salt, pepper alpine and hashbrowns. Stir until combined.

4. Press 1/4 cup of the hash brown mixture into each muffin well, making sure to build up sides for each cup.

5. In the same bowl, whisk the remaining three eggs. Add in onion and sausage and mix well.

6. Spoon the filling mixture into the cups, dividing equally. Roughly two tablespoons for each cup.

7. Add 1-2 curds to each cup. 

8. Bake at 400 for 15-20 minutes, or until hashbrown edges are golden and a knife inserted into the center comes out clean. 

9. Let sit for 5 minutes, remove from cups. Use a sharp knife to trace around the edges of the hashbrowns if needed. Serve warm.