My friend was coming over for breakfast this past weekend and I was thinking I wanted something a little different from the regular “breakfast casseroles” or just scrambled eggs. I found these little cuties on the Johnsonville Sausage website. I altered the recipe slightly and used fresh potatoes in place of frozen hash browns. I shredded 3 potatoes in my food processor and soaked them in water to remove some of the starch and then spun the potatoes dry in my salad spinner. I also used “Bob Evans Breakfast Links” in place of the Johnsonville sausage links because my store didn’t carry them (sorry Johnsonville). I made these in jumbo cupcake tins. I found that I had to brown the potatoes (hash browns) in the oven longer than the recipe said – keep an eye on them and take them out when they are light golden. They were a hit!
Next time I’ll try it with bacon – this recipe is so flexible with ingredients … get creative and create your favorite Muffin Cup! Easy and delicious. Enjoy!
Amazing Muffin Cups
WHAT YOU NEED
- 3 cups Ore-Ida® Country Style Hash Browns, thawed or use fresh potatoes, shredded
- 3 tablespoons butter, melted
- 1/8 teaspoonsalt
- 1/8 teaspoon pepper
- 12 links JOHNSONVILLE® Original Breakfast Sausage
- 6 eggs
- 2 cups Shredded 4-Cheese Mexican blend cheese
- 1/4 cup red bell pepper, chopped
fresh chives or green onions, chopped
- In a bowl, combine the hash browns, butter, salt and pepper.
- Press mixture onto the bottom and up the sides of greased muffin cups.
- Bake at 400°F for 12 minutes or until lightly browned.
- Meanwhile, cook sausage according to package directions; cut into ½-inch pieces.
- Divide sausage among muffin cups.
- Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.
- Bake for 13 to 15 minutes or until set and an internal temperature of 165˚F is reached or until nicely browned on top.