I have been looking at a number of recipes for these muffins and I finally combined a few recipes to come up with my own version. I believe in making things that can be frozen so I am always ready for company – everyone appreciates a good breakfast and a perfect on-the-go one!
Sausage Egg Muffin Cups
- 4 cups shredded hash browns (you can make your own, buy them frozen or in the produce section of your grocery store (I like Simply Potatoes – 1 bag is enough)
- 3 tbsp. melted butter
- salt and pepper to taste
- 14 links of Bob Evans Original Breakfast sausage (next time I will buy a roll of Bob Evans zesty hot sausage, or maybe some chorizo and break it up)
- 1/4 cup onions, minced
- 6 eggs, lightly beaten
- 2 cups sharp cheddar cheese (or a cheese of your choice)
- 1/4 cup red pepper, minced
- jalapeno or green chillies (optional)
- fresh chives
Melt the butter and add the hash browns to the skillet. Press down into one layer and season with salt and pepper. Cook until nicely brown about 20 to 30 minutes.
Press the potato mixture onto the bottom and up the sides of well-greased muffin cups. The potatoes can be a little sticky. Bake at 400°F 15 to 20 minutes or more until the potatoes are lightly browned.
Cook the sausage and onions until the sausage is no longer pink; drain and add some into each muffin cup. Combine the eggs, cheese, bell pepper (maybe a little jalapeno or green chillies). Spoon on top of the sausage. Sprinkle with chives and bake for 15 minutes or until set. Cool 10 minutes and scoop out with a spoon.
Recipe by cookingwithauntjuju.com
Muffins made with precooked hash brown potatoes and a roll of zesty hot sausage.
Muffins made with link sausage and the hash browns were not precooked.