Had this for brunch with friends the other day, and they couldn’t get enough!

 

Breakfast Sausage and Hash Brown Egg Muffins

Ingredients

• 2 cups thawed hash browns
• 1/2 pound breakfast sausage, crumbled
• 1/2 cup minced bell peppers
• 1/2 cup diced onions
• 1/4 cup shredded cheddar cheese
• 6 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chopped fresh parsley (optional)

Preparation

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).
2. Grease or line a muffin pan.

Cook the Sausage:

1. In a skillet over medium heat, cook the breakfast sausage until browned and cooked through.
2. Drain any excess grease and set the sausage aside.

Prepare the Hash Brown Mixture:

1. In a large bowl, combine the cooked sausage, minced bell peppers, diced onions, thawed hash browns, and shredded cheddar cheese. Mix well to combine.

Mix the Eggs:

1. In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

Combine and Fill:

1. Pour the egg mixture into the hash brown mixture, stirring until everything is well combined.
2. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.

Bake:

1. Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are set and lightly browned.

Cool and Serve:

1. Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.
2. Serve warm, garnished with chopped fresh parsley if desired.

Tips and Variations

These muffins can be easily customized to suit your tastes. Substitute turkey sausage or vegetarian sausage for a different protein option. Add spinach or zucchini for more veggies, or spice it up with chopped jalapeños or a pinch of red pepper flakes. Cheese lovers can mix in pepper jack or mozzarella for a different flavor. For an extra creamy texture, try adding a spoonful of cottage cheese or ricotta to the egg mixture.