I was thrilled to find this delicious looking breakfast muffin cup recipe from the kitchens of Johnsonville, my favorite breakfast sausage.
These muffin cups would be awesome for a breakfast or brunch buffet or a quick breakfast to take with you on a busy morning.
Love all the ingredients and would not change a thing!
Wouldn't it be great to have some of these in the freezer, ready for the microwave for a super quick and delicious breakfast? Sounds like something I am going to try to have on hand for those busy mornings.
Breakfast is my favorite meal and I'm sure this will be one of my favorite go-to recipes!
- 3 cups Ore-Ida® Country Style Hash Browns, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 links JOHNSONVILLE® Original Breakfast Sausage
- 6 eggs
- 2 cups Shredded 4-Cheese Mexican blend cheese
- 1/4 cup red bell pepper, chopped
- fresh chives or green onions, chopped
In a bowl, combine the hash browns, butter, salt and pepper.
Press mixture onto the bottom and up the sides of greased muffin cups.
Bake at 400°F for 12 minutes or until lightly browned.
Meanwhile, cook sausage according to package directions; cut into ½-inch pieces.
Divide sausage among muffin cups.
Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.
Bake for 13 to 15 minutes or until set and an internal temperature of 165˚F is reached.