Breakfast Sausage and Hash Brown Egg Muffins
Ingredients
- 2 cups thawed hash browns
- 1/2 pound breakfast sausage, crumbled
- 1/2 cup minced bell peppers
- 1/2 cup diced onions
- 1/4 cup shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (optional)
Preparation
Preheat the Oven:
-
- Preheat your oven to 375°F (190°C).
- Grease or line a muffin pan.
Cook the Sausage:
- In a skillet over medium heat, cook the breakfast sausage until browned and cooked through.
- Drain any excess grease and set the sausage aside.
Prepare the Hash Brown Mixture:
- In a large bowl, combine the cooked sausage, minced bell peppers, diced onions, thawed hash browns, and shredded cheddar cheese. Mix well to combine.
Mix the Eggs:
- In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
Combine and Fill:
- Pour the egg mixture into the hash brown mixture, stirring until everything is well combined.
- Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Bake:
- Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are set and lightly browned.
Cool and Serve:
- Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.
- Serve warm, garnished with chopped fresh parsley if desired.
Tips and Variations
These muffins can be easily customized to suit your tastes. Substitute turkey sausage or vegetarian sausage for a different protein option. Add spinach or zucchini for more veggies, or spice it up with chopped jalapeños or a pinch of red pepper flakes. Cheese lovers can mix in pepper jack or mozzarella for a different flavor. For an extra creamy texture, try adding a spoonful of cottage cheese or ricotta to the egg mixture.