Welcome to our kitchen, where we believe that muffins are pure magic in cup form. If you’re searching for a delectable treat that’s as delightful to look at as it is to devour, then our Amazing Muffin Cups with Breakfast Sausage recipe is just what you need. These muffin cups are a perfect balance of moist and fluffy, with a burst of flavor in every bite. Whether you’re a fan of classic flavors like blueberry or prefer something more adventurous like chocolate chip and banana, we’ve got you covered. So, put on your baking apron and get ready to create some truly Amazing Muffin Cups with Breakfast Sausage that will leave everyone asking for seconds. Get ready to experience muffin perfection, one cup at a time!
Ingredients
- 12 links Johnsonville® Original breakfast sausage
- 3 cups frozen country style shredded hash brown potatoes, thawed
- 3 tablespoons butter, melted
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups shredded 4-cheese Mexican blend cheese
- 6 large eggs, lightly beaten
- ¼ cup chopped red bell pepper
- 1 teaspoon chopped fresh chives, or to taste
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
- Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- While the sausage is cooking, mix hash browns, melted butter, salt, and pepper together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
- Bake in the preheated oven until lightly browned, about 12 minutes.
- Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
- Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
- Return to the oven and bake until set, 13 to 15 minutes.
