A delightful and hearty breakfast option featuring eggs, sausages, and a touch of sweetness.
Slice the sausages into thin rounds and cook them in a skillet over medium heat until browned on both sides. Remove and set aside.
Cooking the sausages until browned enhances their flavor and texture.
Peel and dice the potatoes into small cubes. Boil them in water until tender, then drain and mash lightly.
Mashing the potatoes slightly helps them bind better with the eggs.
In a mixing bowl, combine the eggs, mashed potatoes, and shredded cheese. Mix until well blended.
Ensure the mixture is well combined for even cooking.
Heat a griddle over medium heat and lightly grease it. Place the round molds on the griddle and pour the egg mixture into each mold, filling them halfway.
Using molds ensures uniform shape and size for the rounds.
Cook the rounds until set and golden on the bottom, then carefully flip them and cook the other side until golden.
Use a spatula to gently flip the rounds to avoid breaking them.
Spread the raspberry chipotle jam over the cooked rounds and top with the cooked sausage slices. Serve warm.
The sweet and spicy jam complements the savory flavors perfectly.
