My favorite meal to cook is brunch since you can pretty much do anything you want. Depending on how many muffin tins you possess, this recipe has the ability to feed a lot of people. This one is from Alabama with Southern influences and the hash brown potatoes for a base. Andouille sausage, tomatoes, cheddar cheese, an over easy egg, and you have a way to deliver a lot of flavor. I hope you like it.

4 cups hash browns
Salt and pepper to taste
8 tablespoons butter
3 heirloom tomatoes, seeded and diced
1 jalapeño, diced
4 smoked andouille sausages
8 eggs over easy
1 1/2 cup shredded cheddar cheese
8 ounces guacamole
1 cup crema
Chives
Parsley

Cooking spray

Heat oven to 350.

Spray large muffin pan place and add 1/2 cup hash browns; cook for 15 minutes.

Using a small glass, push down center of hash browns making a bowl shape.

Add tomato, jalapeño, 2 tablespoons cheddar and 1 tablespoon butter and bake for an additional 10 minutes.

Cook andouille sausage.

Cook eggs.

Assembly:
Hash brown bowl
Andouille sausage
Egg
Guacamole
Tomato
Crema