Description
Sausage Hash Brown Egg Muffins are a delicious and convenient breakfast option featuring a crispy hash brown base topped with savory sausage, eggs, cheese, and optional bell peppers. Baked to golden perfection, these muffins are perfect for meal prep and on-the-go mornings.
Ingredients
Scale
Base
- 1 cup frozen hash browns, thawed
Sausage Mix
- 1/2 pound ground breakfast sausage
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell pepper (optional)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Additional
- Nonstick cooking spray or oil for greasing
Instructions
- Preheat and Prepare Tin: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with nonstick cooking spray or oil to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked, about 6-8 minutes. Drain any excess grease and set the sausage aside.
- Form Hash Brown Bases: Press approximately 1 tablespoon of thawed hash browns into the bottom of each muffin cup, creating a thin, even base layer. Bake these hash brown bases in the oven for 10 minutes to crisp, then remove from the oven.
- Mix Egg Filling: In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Fold in the cooked sausage, shredded cheddar cheese, and diced bell pepper if using, ensuring all ingredients are well combined.
- Fill Muffin Cups: Carefully pour the egg and sausage mixture evenly over the pre-baked hash brown bases in each muffin cup, filling them about 3/4 full to allow space for rising during baking.
- Bake Muffins: Return the filled muffin tin to the oven and bake for 18 to 22 minutes, or until the egg centers are set and the tops turn golden brown.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before removing. Serve warm or store for later use.
Notes
- These muffins make excellent meal prep options; store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat individual muffins in the microwave for a quick and easy breakfast.
- Use gluten-free sausage to keep the recipe gluten-free.
- Optional diced bell pepper adds color and flavor but can be omitted for a simpler version.
