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.
Preparation Details
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 12
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
Steps
- 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.
