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.
Ingredients
- links Johnsonville® Original breakfast sausage: 12 piece
- frozen country style shredded hash brown potatoes: 3 cups (thawed)
- butter: 3 Tbsp (melted)
- salt: 0.125 tsp
- pepper: 0.125 tsp
- 4-cheese Mexican blend cheese: 2 cups (shredded)
- eggs, lightly: 6 piece (beaten)
- red bell pepper: 0.25 cup (chopped)
- fresh chives: 1 tsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
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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).
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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.
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Bake in the preheated oven until lightly browned, about 12 minutes.
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Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
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Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
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Return to the oven and bake until set, 13 to 15 minutes. From the Kitchen at Johnsonville Sausage
