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!

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

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.