February 25, 2015
Easy Sausage Egg Hashbrown Muffins
Ingredients
-
12 links breakfast sausage
- 3 cups frozen country style shredded hash brown potatoes, thawed
-
3 tablespoons butter, melted
-
1/8 teaspoon salt
-
1/8 teaspoon pepper
-
6 eggs, lightly beaten
-
2 cups shredded 4-cheese Mexican blend cheese
-
1/4 cup chopped red or green bell pepper
-
chopped fresh chives or green onion
- Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
- In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
- Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
- In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
