Had this for brunch with friends the other day, and they couldn’t get enough!

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:

    1. Preheat your oven to 375°F (190°C).
    2. Grease or line a muffin pan.

Cook the Sausage:

  1. In a skillet over medium heat, cook the breakfast sausage until browned and cooked through.
  2. Drain any excess grease and set the sausage aside.

Prepare the Hash Brown Mixture:

  1. 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:

  1. In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

Combine and Fill:

  1. Pour the egg mixture into the hash brown mixture, stirring until everything is well combined.
  2. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.

Bake:

  1. Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are set and lightly browned.

Cool and Serve:

  1. Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.
  2. Serve warm, garnished with chopped fresh parsley if desired.
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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.

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