Breakfast Muffin Cups with Sausage, Egg and Cheese

Breakfast Muffin Cups with Sausage, Egg and Cheese

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!

Breakfast Muffin Cups with Sausage, Eggs and Cheese

Amazing Muffin Cups

WHAT YOU NEED

  • cups Ore-Ida® Country Style Hash Browns, thawed or use fresh potatoes, shredded
  • tablespoons butter, melted
  • 1/8 teaspoonsalt
  • 1/8 teaspoon pepper
  • 12 links JOHNSONVILLE® Original Breakfast Sausage
  • eggs
  • cups Shredded 4-Cheese Mexican blend cheese
  • 1/4 cup red bell pepper, chopped
  • fresh chives or green onions, chopped

PREPARATION

  • 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.
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6 thoughts on “Breakfast Muffin Cups with Sausage, Egg and Cheese

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