Individual Egg, Hashbrown and Sausage Breakfast Bakes Recipe with Mini Baker Round Stoneware from Crafts Direct!

Disclosure: Thanks to Crafts Direct for sponsoring this post!

Growing up in central Minnesota, anytime someone talks about crafts or scrapbooks, the Crafts Direct name comes up! 

Crafts Direct is a locally owned store here in St Cloud, Minnesota and it happens to be one of my very favorites! This store is so much more than craft items. 

You can also find cute home decor items, a kitchen section, seasonal items, and even a cafe! 

They also offer various classes, and donate to many organizations in the community!

Today I'm sharing a new product at Crafts Direct! 

These Mini Baker Round Stonewares are so colorful and functional! They are perfect for any kitchen! 

You can find 9 colors available, and what's best, these Mini Bakers are oven, microwave and dishwasher safe! The handles stay cool in the microwave and the cover is so handy to prevent microwave messes. 

I love using them to make individual sized meals, like the amazing Egg, Hashbrown and Sausage Breakfast Bakes below. 

I also love them for storing leftovers and serving dips! They make perfect gifts for the upcoming holiday season, especially for college students and families. 

Each one measures 6.25" wide x 3.5" high - 4.5" wide x 2" high inside and holds approximately 2 cups! 100% stoneware!

Crafts Direct can be found on Facebook, Instagram, Twitter, Pinterest and their Blog! Their store can be found at: 620 Sundial Dr, Waite Park, MN 56387.

It was a crowd pleaser, even for my picky 7 year old! You can use any vegetable or meat combo! It's super easy to switch up and so hearty and filling!

Individual Egg, Hashbrown and Sausage Breakfast Bakes
4 individual bakes

What you need:
6 sausage links, cut into bite sized pieces
1 small onion, finely diced
1 1/2 cups white mushrooms, chopped
2 cups frozen hashbrowns, thawed
3 tablespoons fresh parsley, divided
8 large eggs
salt and pepper, as needed
melted butter
4 Crafts Direct Mini Baker Stoneware

Directions:
Preheat the oven to 375 degrees. Grease Mini Bakers with melted butter.

In a medium frying pan, saute the sausage, onion and mushrooms for 5 minutes over medium heat. Add thawed hashbrowns and 2 tablespoons parsley and saute for another 3-4 minutes. Season with salt and pepper as needed and remove from heat.

Evenly divide the sausage and hashbrown mixture into Mini Bakers. Crack 2 eggs on top on each, and sprinkle with salt, pepper and remaining parsley. Bake for 30 minutes, until eggs are set. Serve immediately.

For leftovers: Cover and refrigerate. Re-heat in the oven or microwave. Mini Bakers are oven, microwave, and dishwasher safe!

This recipe is shared at these blogs: Kathe with an E, Inside BruCrew Life, Feeding Big, Memories by the Mile, Love Bakes Good Cakes, The Better Baker,  Cooking with Curls, Six Sisters Stuff,