Chef Kate Konen from Jones Dairy Farm shares a recipe for sausage and hasbrown egg muffins.

Once the hash browns are done cooking, pour ¼ cup of the egg mixture into each muffin tin. Top each with a couple asparagus spears and tomatoes. Cook for 15-20 minutes.

The now-viral image of what appears to be an English muffin containing sausage and egg that has been served with a hash brown on the side, and a garnish of lettuce with a quartered cherry tomato.