I stole this recipe for Amazing Muffin Cups from the allrecipes.com mobile app who stole it from Johnsonville.com. These breakfast muffin cups really are amazing! Shredded hash browns are pressed into muffin tins and baked to make the base for these muffins. Cooked breakfast sausage pieces are placed on the cooked hash browns and then a cheesy egg mixture is poured on top. The muffins are baked in the oven to set the eggs. Anyone would recognize these muffins as an amazing breakfast.
Cut 12 breakfast sausage links into ½ inch pieces and cook in a skillet. I also cook the onions at this step, it helps soften them. The original recipe calls for the onions to be added later, but then the onions are almost raw in the finished muffins.
Cool slightly and set aside.
In a bowl, combine 3 cups frozen country style hash browns (thawed), 3 tbsp melted butter, 1 tsp dried parsley, ⅛ tsp salt and ⅛ tsp pepper.
Divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
Bake at 400 F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups. In a large bowl, combine 6 lightly beaten eggs, 6 tbsp of milk, 1 ½ cups shredded cheese blend, ¼ tsp salt, ⅛ tsp pepper and ¼ tsp fajita seasoning.
Spoon mixture evenly into baked hash brown shells, covering sausage pieces. Sprinkle ½ cup additional cheese on top.
Return to oven, bake 13-15 minutes or until set.
Serve warm.
Once you cut into these muffins you will see the yummy sausage pieces.
Amazing Muffin Cups
These breakfast muffin cups really are amazing! Shredded hash browns are pressed into muffin tins and baked to make the base for these muffins. Cooked breakfast sausage pieces are placed on the cooked hash browns and then a cheesy egg mixture is poured on top then baked in the oven to set the eggs.
Ingredients
- 12 links Johnsonville original breakfast sausage
- 3 cups frozen country style shredded hash brown potatoes thawed
- 3 tbsp butter melted
- ⅛ tsp salt
- ⅛ tsp pepper
- 6 eggs lightly beaten
- 2 cups shredded 4 cheese Mexican blend cheese
- ¼ cup chopped red bell pepper
- Chopped fresh chives or green onions
Instructions
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Prepare sausage according to package directions. Cool slightly and cut into ½ inch pieces, set aside.
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In a bowl, combine hash browns, butter, salt and pepper, divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
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Bake at 400 F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
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In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve warm.
Recipe Notes
I only use 10 sausage links, the box I bought only had 10 in it. You can also use any variety: turkey, chicken or even frozen (thaw first). Cook the onions (and peppers if desired) with the sausage, to soften the vegetables so they cook better in the oven. Also season at this step also, adding salt, pepper and fajita seasoning. Add 6 tbsp of milk to the egg mixture to give a more scrambled eggs texture. I also season the egg mixture: salt, pepper, parsley and sometimes a dash of fajita seasoning. Since I add milk for volume to the eggs, I cut the cheese (hee-hee) down to 1 ½ cups instead of 2. Then I use the ½ cup to top the muffins before cooking.