• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
• Preheat the oven to 350 degrees.

Make the 'hash browns.'

• Skin the kabocha squash and remove the seeds.
• Using your vegetable grater, grate the squash to thin strips. If you do not have a vegetable grater, boil your kabocha squash to form a mash.
• Take your grated (or mashed) kabocha squash and combine it in a bowl with two eggs and a dash of sea salt.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• With the mixture, form 12 hash brown patties about the size of the bottom of a muffin tin. There is a picture for reference under the "Tips to make the best..." section above.
• Note: if it's easier for you, sauteing the shredded kabocha squash mixture instead of making patties will work too.
• In your cooking pan, place about a tbsp of ghee and bring to medium-high heat. Once the pan is hot, pan-fry the hash brown patties to golden brown on both sides.
• Once fried, line the cupcake baking pan with paper cupcake liners. Place the hash brown patties in the paper cupcake liner to form the first layer of the breakfast cups.
• Note: if the patties don't fit, feel free to break them apart or mash them to fit on the bottom. That's what I did.

Make the breakfast sausage patties.

• In a bowl, combine the ground pork, sage, nutmeg, rosemary, thyme, and sea salt.
• Form 12 sausage patties that are similar in size to the hash brown patties. There is a picture for reference under the "Tips to make the best..." section above.
• Note: if it's easier for you, making ground sausage meat instead of the patties will work too.
• In your cooking pan, place about a tbsp of ghee and bring to medium-high heat. Once the pan is hot, pan-fry the sausage patties to brown on both sides.
• Once fried, place the patties in the paper cupcake liner to form the second layer of the breakfast cups. There is a picture for reference under the "Tips to make the best..." section above.
• Note: if the patties don't fit, feel free to break them apart. That's what I did.

Top the breakfast cups with eggs.

• Crack one egg over the hash brown patty-sausage patty layers in each paper cupcake liner.
• Note: when I did this, it worked, but it was a little messy. In some cups, the yolk fell toward the edge and the white leaked out. There is a picture for reference under the "Tips to make the best..." section above. An alternative would be to beat the eggs and pour the mixture over and fill to the top of each cup.

Bake the breakfast cups.

• Bake the breakfast cups at 350 degrees for 12-18 minutes. Bake time will depend on how you like your eggs. For a soft-boiled yolk, about 18 minutes will do. For a runny yolk, shoot for closer to 12 minutes.
• Note: the tops may come out with a crunchy film. This is normal and edible.
• Top the breakfast cups with finely chopped chives if you prefer.
• Serve and enjoy! Leftovers can be stored in the fridge in an airtight container for 2-3 days.