Recipes Trusted Brands: Recipes and Tips Amazing Muffin Cups 4.6 (396) 319 Reviews 197 Photos Breakfast egg muffins with hash browns acting as the crust. Filled with eggs, sausage, red bell pepper, and cheese, these hash brown muffins make a delicious breakfast that will feed a crowd. Submitted by From the Kitchen at Johnsonville Sausage Updated on October 25, 2023 Save Rate Print Share Add Photo 197 197 197 197 Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 12 links Johnsonville® Original breakfast sausage 3 cups frozen country style shredded hash brown potatoes, thawed 3 tablespoons butter, melted ⅛ teaspoon salt ⅛ teaspoon pepper 2 cups shredded 4-cheese Mexican blend cheese 6 large eggs, lightly beaten ¼ cup chopped red bell pepper 1 teaspoon chopped fresh chives, or to taste Directions 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. From the Kitchen at Johnsonville Sausage Recipe Tip Double this recipe to make jumbo breakfast muffin cups. Press hash brown mixture into 12 greased jumbo nonstick muffin cups. Bake the hash brown crusts for 12 minutes, then fill and bake until set, 22 to 25 minutes. I Made It Print 835 home cooks made it! Nutrition Facts (per serving) 224 Calories 18g Fat 9g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 224 % Daily Value * Total Fat 18g 23% Saturated Fat 9g 47% Cholesterol 114mg 38% Sodium 413mg 18% Total Carbohydrate 9g 3% Dietary Fiber 1g 3% Total Sugars 0g Protein 11g 22% Vitamin C 8mg 9% Calcium 17mg 1% Iron 1mg 4% Potassium 216mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.