Amazing Breakfast Egg Muffins with Hash Brown Crust

Name: Amazing Muffin Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 links Johnsonville® Original breakfast sausage; 3 cups frozen country style shredded hash brown potatoes (thawed); 3 tablespoons butter (melted); 0.125 teaspoon salt; 0.125 teaspoon pepper; 2 cups shredded 4-cheese Mexican blend cheese; 6 large eggs (lightly beaten); 0.25 cup red bell pepper (chopped); 1 teaspoon fresh chives (chopped, or to taste)

Another Tuesday morning. The kitchen smells like stale coffee and a faint whiff of last night’s garlic. My apron, well, it’s seen better days.

Anyway, I needed something for breakfast that my brother-in-law could just grab and go. He tried to make toast once and nearly caused a disaster, so I looked to these clever inspiration recipes to innovate. If you prefer something sweet to start your day, you might also like this decadent chia mousse.

Why You’ll Love These Breakfast Egg Muffins

Look, we all want a decent meal to start the day. But who has the time? Not me, and certainly not you.

These breakfast egg muffins are the real deal. You get your sausage, your eggs, your cheese, and a crispy hash brown base all in one hand.

Ingredients for Amazing Muffin Cups

Extreme close-up of a breakfast egg muffin, showcasing the texture of sausage, egg, melted cheese, bell pepper, and fresh chives. — Explore the rich textures and delicious details of our breakfast egg muffins, from crispy sausage to tender egg.

Simple stuff. Nothing you can’t find at any store.

Dry Ingredients

3 cups frozen country style shredded hash brown potatoes, thawed
0.125 teaspoon salt
0.125 teaspoon pepper
2 cups shredded 4-cheese Mexican blend cheese
0.25 cup chopped red bell pepper
1 teaspoon chopped fresh chives, or to taste

Wet Ingredients

12 links Johnsonville Original breakfast sausage
3 tablespoons butter, melted
6 large eggs, lightly beaten

How to Make Breakfast Egg Muffins

This ain’t rocket science. Just follow the steps.

Step 1: Prep the Oven and Pan

Get that oven hot to 400 degrees F. Grease your 12-cup muffin pan well.

Step 2: Cook the Sausage

Cook the sausage links in a nonstick skillet until browned. They should reach 160 degrees F.

Step 3: Make the Hash Brown Crust

Mix thawed hash browns with melted butter, salt, and pepper. Press this into your muffin cups to create a nest.

Step 4: Bake the Crust

Bake the crusts for 12 minutes until firm.

Step 5: Mix the Filling Separately

Chop the sausage. Mix with cheese, eggs, and bell pepper.

Step 6: Assemble and Bake Again

Fill crusts with sausage and egg mix. Top with chives and bake 13 to 15 minutes.

Tips for Perfect Muffin Cups

Thaw the hash browns fully for a better crust. Also, remember to apply good kitchen practices by letting them cool slightly before removing. If you need more light morning ideas, try these creamy healthy treats.

Variations & Substitutions

Don’t like sausage? Use bacon bits or ham. Swap the peppers for spinach or mushrooms if that’s what you have on hand.

Health Benefits

These muffins are packed with protein to keep you full. You can find more data on nutritional breakfast benefits through scientific research.

Stay practical and keep cooking, David Rivera.

A full shot of golden breakfast egg muffins, some in a muffin tin and one on a plate with salad, garnished with sausage and chives.

Amazing Muffin Cups

These breakfast egg muffins feature a crispy hash brown crust filled with savory sausage, eggs, bell peppers, and melted cheese. They are a perfect quick meal for busy mornings at home or on the go.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings 12 servings

Calories 280 kcal

Ingredients

12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes thawed
3 tablespoons butter melted
0.125 teaspoon salt
0.125 teaspoon pepper
2 cups shredded 4-cheese Mexican blend cheese
6 large eggs lightly beaten
0.25 cup red bell pepper chopped
1 teaspoon fresh chives chopped, or to taste

Instructions

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.

Frequently Asked Questions

Can I make these breakfast egg muffins ahead of time?

Yes, these amazing breakfast egg muffins can be made ahead and stored in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven for a quick meal.

What’s the best way to store leftover egg muffins?

Store any leftover breakfast egg muffins in an airtight container in the refrigerator for up to 3-4 days. They also freeze well for longer storage.

Can I customize the fillings in these egg cups?

Absolutely! Feel free to add your favorite vegetables like spinach or mushrooms, or switch up the protein with ham or bacon to these amazing breakfast egg muffins.

Are these breakfast egg muffins freezer-friendly?

Yes, these breakfast egg muffins are very freezer-friendly! Once cooled, wrap them individually and freeze for up to 2-3 months. Reheat from frozen in the microwave or oven.