Amazing Breakfast Muffin Cups

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)

  1. Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
  2. 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.
  3. Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
  4. 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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