Amazing Muffin Cups

You'll love these breakfast egg muffins with hash brown crusts filled with eggs, sausage, bell pepper, and cheese. Plate them up or eat them on the go!

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 224 Calories

Ingredients

• 3 tablespoons butter, melted
• 1 teaspoon chopped fresh chives, or to taste
• 12 links Johnsonville® Original breakfast sausage
• 3 cups frozen country style shredded hash brown potatoes, thawed
• 2 cups shredded 4-cheese Mexican blend cheese
• 6 large eggs, lightly beaten
• 0.125 teaspoon salt
• 0.25 cup chopped red bell pepper
• 0.125 teaspoon pepper

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.

Step 2

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).

Step 3

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.

Step 4

Bake in the preheated oven until lightly browned, about 12 minutes.

Step 5

Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.

Step 6

Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.

Step 7

Return to the oven and bake until set, 13 to 15 minutes.