Cheesy Sausage, Egg & Potato Muffins
Hash browns shaped into a cup and stuffed with sausage, egg and cheese is what I call Cheesy Sausage, Egg & Potato Muffins! Once they are baked you remove them from the muffin pan and you can pick them up to eat them or use a fork, they were delicious!
We love sausage so I bought extra sausage and served the extra pieces along with the Cheesy Sausage, Egg & Potato Muffins.
This recipe makes 12 muffins and we didn’t even eat half of them so I am going to freeze them individually for a future breakfast treat!
Ingredients
In a medium frying pan over medium heat, fry and crumble
the sausage until completely cooked through.
Crack the eggs and place them in a 2 cup measuring cup
Add the minced dry onion pieces and the Italian seasonings to the eggs.
Whisk the egg mixture until combined.
Place the hash browns, salt and melted butter into a large bowl.
Mix them all together.
Grease a 12 cup muffin pan really well.
Divide the hash browns evenly into the 12 muffin cups.
Press the hash browns against the bottom and up the sides making a cup shape.
Bake in a preheated 400 degree oven for 12 – 15 minutes until the edges are brown.
Place the cooked crumbled sausage evenly in all 12 of the cooked hash brown cups.
Pour the egg mixture into each muffin cup filling them to the top.
Top each muffin cup off with the cheese.
Bake in a preheated 400 degree oven for 12 – 14 minutes or until a toothpick
inserted in the middle comes out clean.
Remove from the muffin pan and serve hot.
Cheesy Sausage, Egg & Potato Muffins
http://www.InDianesKitchen.com
Ingredients
8 oz Italian sausage
2 cups eggs, approximately 9 large eggs
3 cups shredded hash browns, frozen & thawed or I used Simply Potatoes
1/4 cup melted butter
1/4 tsp salt
1 Tbl dried minced onion
1/2 tsp Italian seasoning
1/2 cup shredded cheddar cheese
Directions
Preheat oven to 400 degrees.
Grease a 12 cup muffin pan really well.
Cook the sausage in a medium frying pan over medium heat until completely cooked through. Remove any grease and set aside.
In a small bowl combine the eggs, dried onion pieces and Italian seasonings. Whisk the eggs really well then set aside.
In a large bowl mix the hash browns, salt and melted butter. Place the mixture evenly between the muffin cups. Press down on the hash browns and press them against the sides forming a cup.
Bake the hash browns for 12-15 minutes or until the edges are brown.
Place the crumbled sausage evenly into the 12 cooked hash brown cups.
Pour the egg mixture to the top of the 12 muffin cups.
Top each muffin cup with the cheese.
Bake again for 12-14 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
Remove from the pan and serve.
Source: Adapted from Simply Potatoes
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Categories: Breakfast, Eggs, Muffin, Potato, Sausage/Kielbasa
It seems very delicious! thanks Diane. Good luck.
Thank You Masoud!
You’re welcome!
This a great idea for breakfast. I have never seen these before.
Thank you! I actually made them for supper last night…lol
Nice recipe
Thank you sir!
Yummy. Maybe I should start cooking again.
Definitely!!!! lol Thank you!
I’m starving now!!
Hahaha I just had them for lunch! Go eat!
Printed for the weekend.
Paul would love these, and will be great at our next brunch.
My husband REALLY liked them! I used hot Italian sausage which really gave them a kick!
Bookmarked this. Thanks Dianna.
Thank you Sumith!
Thanks Diane, another easy one that i am sure the kids and grandbabies would love.
You’re welcome!