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


  • 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


  • 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.

Belgian Waffles with Strawberries and Whipped Cream

Sweet strawberries enveloped by whipped cream atop a crisp Belgian Waffle covered in maple syrup …. need I say more?  Enjoy!

Classic Belgian Waffles

  • 1 ½ teaspoons active dry yeast
  • 1 cup very warm water, 110-115 degrees F – I recommend using a thermometer
  •  ¼ cup sugar
  • 3 cups all-purpose flour
  •  ½ teaspoon salt
  • 1 cup whole milk
  •  1 stick unsalted butter, melted
  • 2 large eggs, separated
  • ½ teaspoon pure vanilla extract
  • powdered sugar, for dusting, if desired
  •  butter and maple syrup, if desired
  • fresh fruit, for topping, if desired
1. In a small bowl, dissolve the sugar in the water. Add the yeast and stir to combine; let mixture sit until foamy, about 5 minutes.
2. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
3. In a medium bowl, beat the egg whites with an electric mixer until soft peaks form. Fold them into the batter and let stand for 1 hour.
4. Preheat the oven to 225°. Heat and grease a Belgian waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 3-5 minutes, depending on your waffle maker. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with powdered sugar or serve with butter and warm syrup. We also love these waffles topped with fresh fruit.
Recipe Source:  The Cafe Sucrefarine