This is a wonderful "all-in-one" breakfast treat! You end up with your hash browns, sausage, eggs, and cheese in one easy to eat and enjoy muffin-sized treat!
The only changes I made to the recipe below were to use fresh potatoes (3 smallish / medium sized ones), grated and then I blotted as much excess liquid as I could get with some paper towels. I used margarine in place of butter, cheddar cheese instead of Mexican-blend and I omitted the chives / green onion. I didn't fit the full sausage link per muffin cup because I was afraid they wouldn't fit - but maybe they would have; I'll have to try filling them a little fuller next time.
I love how easy these are to throw in the refrigerator, or wrap and freeze, then reheat for a quick and filling breakfast another day!
The Johnsonville sausage links are delicious - and this is one of many wonderful ways to enjoy them!
Amazing Muffin Cups from on AllRecipes
12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
6 eggs, lightly beaten
2 cups shredded 4-cheese Mexican blend cheese
1/4 cup chopped red bell pepper
chopped fresh chives or green onion (optional)
- Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
- In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
- Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
- In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
|Lindsey isn't quite ready for muffin cups yet - but she sure loves some fresh banana!|
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