Serves 24
50 min
Sausage, Egg, Cheese & Hash Brown Muffins
Recipe GLPRc4cdd7641c1c39
These savory breakfast muffins combine crispy hash brown cups filled with cooked sausage, eggs, and melted cheddar cheese. Perfect for meal prep or weekend brunch, they're hearty, portable, and naturally gluten-free.
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Ingredients
6 tbsp butter, melted
6 cups refrigerated shredded hash browns
1/4 tsp salt
1/4 tsp black pepper
1 lb ground sausage, fully cooked and fat drained
12 large eggs, lightly beaten
4 cups shredded cheddar cheese
Directions
Preheat oven to 400°F. Thoroughly grease 24 muffin cups with nonstick cooking spray or butter.
In a large bowl, combine the shredded hash browns, melted butter, salt, and black pepper. Mix until the hash browns are evenly coated.
Divide the hash brown mixture evenly among the prepared muffin cups, pressing the mixture firmly onto the bottom and up the sides of each cup to form a cup shape.
Bake the hash brown cups at 400°F for 12–15 minutes, until they are lightly browned and set. Remove from the oven.
Divide the cooked sausage crumbles evenly among the hash brown cups, distributing them into the bottom of each cup.
In another bowl, whisk together the beaten eggs and shredded cheddar cheese until well combined.
Spoon the egg and cheese mixture evenly into each muffin cup, filling them to the top.
Return the muffin tin to the oven and bake for 13–15 minutes, until the egg mixture is completely set and no longer jiggly in the center when gently shaken. The tops should be lightly set. Remove and cool for 2–3 minutes before serving.
