breakfast egg muffins with a crust made of hash browns. These hash brown muffins create a great breakfast that will feed a crowd because they are filled with eggs, sausage, red bell pepper, and cheese.
| 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
Instructions
- 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.
- Double this recipe to make jumbo breakfast muffin cups. Press hash brown mixture into 12 greased jumbo nonstick muffin cups. Bake the crust for 12 minutes, then fill the crusts and bake until set, 22 to 25 minutes.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 413 mg |
| Sugars | 0 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Instead of hash browns I used tater tots. My ingredients are: roasted peppers, onions, bacon pieces, tater tots, butter, eggs, cheddar cheese. Came out delicious!!! Definitely will make again!!
It was awesome! I did use the paper cups though and used bacon instead of sausage.
Great recipe, easy to quirk. Instead of mixing egg with ingredients, I scramble eggs on low almost making slush but it helps have the eggs cooked faster. I use homeade hasbrowns & add cheese on top last minute. This is layered hasbrowns, eggs, bacon & cheese
Great for dinner as well as breakfast.
This recipe is delicious! I’ve made them several times and everyone loves them. They are a bit time consuming to make, but worth it. This last time, I used thawed tater tots like another comment suggested. I didn’t salt and pepper them because they are already seasoned. A secret to not having them stick to the bottom is to put parchment paper at the bottom! Wala… no clean up mess, they come out beautifully. I used an orange bell pepper for these because I used my red one last night, and it was good too. I prefer the red.
These are absolutely delicious. Put some in the freezer for another day!!
Didn’t use the right type of cheese. All I hade was pepper jack slices, so cut pieces onto shredded hash browns before pouring egg mixture. I’ll use right ingredients next time. But my biggest problem was cleaning up the muffin pan. It took me 3 days of soaking & scrubbing to clean it up. I used canola oil in each. Perhaps I need to use a larger amount. Or would using another oil work?
Very good, and quite filling! Based on other reviewer’s notes, I reduced the amount of sausage (6 links) and cheese (1-1/2 cups) and they still turned out great. I had to use cheddar cheese and green pepper because that’s what I had available, and these still turned out great! I think you could make a lot of substitutes with this recipe, and as long as you start with the hash brown “cups” and use 6 eggs, you could probably use whatever meat, veggie, or cheese you’d like. I’m going to try it with bacon next!
I know it needs eggs to bind the ingredients but it was too eggy for me. I am not a fan of eggs.
This recipe is so popular for brunch! I didn’t try it with muffin liners, but may the next time because the potatoes stick to the muffin pan.
These came out great! I followed the recipe for the most part, the only thing is that I substituted tater tots for hash browns as one person commented and I added some of my favorite seasonings to the potatoes (garlic powder, onion powder and cayenne). All I have is a jumbo muffin pan so it took a few minutes longer to cook. Very filling! I ziplock’d and froze the leftovers. They’ll make for a great quick breakfast in the mornings.
Turned out good, only difference I made was putting potatoes on broil for about 8 mins. I also added some jalapeño peppers and served it with toast and some salsa on top
I customized mine , plantain, tomatoes, broccoli, shrimps, egg, spinach , sausage and seasoned it. Hubby loved it
Thanks for the easy delicious recipe which I will make again and again! I’m a single person on the go and these freeze well. Did not have everything on hand so subbed loaded queso for sausage. Follow advice for greasing muffin tin liberally!
The hashbrowns didn’t crisp and the muffins were impossible to extract in one piece. The flavor was fine, but I’ve certainly had better sausage/egg muffins.
An instant classic in my home! I stuck to the recipe as written and they came out amazing!
Made a few changes – Used Jimmy Dean sausage crumbles in place of the links and exchanged the red pepper for onion plus onion on the top. Delicious and will make again.
I made the jumbo version of these, sorry my picture wouldn’t load up. They were a little dry on the bottoms I think that combining all the ingredients together and baking would fix that instead of baking the hash browns separately. They were delicious though and I would make them again!
This is amazing! Made it in a 9×13 Pan and everyone loved it.
Delicious, easy recipe. Great for a quick on the go breakfast.
These were easy and delicious. Greased pans with bacon grease. I used 5 pieces bacon cut up and fried till crisp instead of the sausage.(didn’t have) Added some parsley, precooked tater tots and squished them in the bottom of the cups, pouring the egg mixture over top.Came out with no sticking. Perfect proportions. Thank you!