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.
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.