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Breakfast Egg Muffin Cups

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
12 servings
Breakfast
Breakfast Egg Muffin Cups
Ingredients
  • 12 links Johnsonville® Original breakfast sausage
  • 3 cups frozen country style shredded hash brown potatoes, thawed
  • 3 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded 4-cheese Mexican blend cheese
  • 6 large eggs, lightly beaten
  • 1/4 cup chopped red bell pepper
  • 1 teaspoon chopped fresh chives, or to taste
Instructions
1
Preheat the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Prepare a 12-cup muffin pan by coating it with a thin layer of grease.
3
Heat a skillet over a low to medium heat setting, utilizing a nonstick surface.
4
Add sausage links and cook them constantly, stirring occasionally, until they achieve a deep golden brown color, taking between 12 to 16 minutes.
5
An instant-read thermometer inserted into the center of the sausage should display a temperature reading of 160 degrees Fahrenheit (70 degrees Celsius).
6
While the sausage is cooking, combine hash browns, melted butter, salt, and pepper in a bowl.
7
Mix the ingredients until they are well combined, then press the mixture firmly into the bottom and sides of the prepared muffin cups.
8
Bake the sausage-cooked hash brown mixture in a preheated oven until it is lightly browned, approximately 12 minutes.
9
Cut the cooked sausage into small pieces.
10
Combine cheese, beaten eggs, and bell pepper in a bowl.
11
Mix the ingredients until they are well combined.
12
Remove the hash brown crusts from the oven.
13
Divide the cooked sausage among the crusts, then spoon the egg mixture over the top of each crust.
14
Sprinkle with chives.
15
Return the filled muffin cups to the oven and bake until set, taking between 13 to 15 minutes.