Breakfast egg muffins with hash browns acting as the crust. Filled with eggs, sausage, red bell pepper, and cheese, these hash brown muffins make a delicious breakfast that will feed a crowd.
Prep Time::25 mins
Cook Time::25 mins
Total Time::50 mins
Servings::12
Yield::12 muffins
Ingredients
12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes, thawed
3 tablespoons butter, melted
⅛ teaspoon salt
⅛ teaspoon pepper
2 cups shredded 4-cheese Mexican blend cheese
6 large eggs, lightly beaten
¼ cup chopped red bell pepper
1 teaspoon chopped fresh chives, or to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
While the sausage is cooking, mix hash browns, melted butter, salt, and pepper together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
Bake in the preheated oven until lightly browned, about 12 minutes.
Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
Return to the oven and bake until set, 13 to 15 minutes.
From the Kitchen at Johnsonville Sausage Recipe Tip
Double this recipe to make jumbo breakfast muffin cups. Press hash brown mixture into 12 greased jumbo nonstick muffin cups. Bake the hash brown crusts for 12 minutes, then fill and bake until set, 22 to 25 minutes.