Amazing Muffin Cups29 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.” - by The Kitchen at Johnsonville Sausage
Original recipe yields 12 servings
- In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased non-stick muffin cups. Bake at 400 degrees F for 12 minutes or until lightly browned.
- Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set.
Amount Per Serving (12 total)
- 234 cal
- 19.1 g
- 8.7 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"Okay, before I start, I KNOW I made a lot of changes but it was only due to extenuating circumstances and a deadline! I used Italian sausage, crumbled, instead of breakfast sausage. I also shredded ..." See moremy own potatoes, on the suggestion of another reviewer, and added some shredded sweet potato when I realized I didn't have enough potatoes. I doubled the recipe, also, and upon realizing I had no idea where I put my muffin tin, just tossed the entire thing in a casserole dish and called it a day. Found out too late that I had no butter in the house, so I used olive oil instead. I also used green and orange bell pepper because that's all I had, too. Finally, I sprinkled the cheese on top right before I popped it in the oven instead of mixing it with the eggs. I didn't MEAN to make all these substitutions, but the finished product was great regardless! I fully plan on making it again, per the instructions, but if I can do all this and it still comes out fine, then the recipe is definitely a keeper!"
"I followed the recipe exact. I made these for brunch and they were egg-cellent! (Sorry had to!) We loved them. Very handy for breakfast on the go, a brunch or even a snack, too. I will deffinitely kee..." See morep this one handy. Possibilities are endless for mix -ins. Next time I will try a mexican version using cumin,Chorizo and poblano chili with some fresh herbs: cilantro and mexican Oregano."
"I made these for a weekend breakfast but instead of frozen hash brown potatoes I used 3 medium sized russet potatoes, peeled and grated with the food processor then placed in the colander of a salad s..." See morepinner and soaked in cool water to remove some of the starch. Empty the water and spin the grated potatoes dry. 2 cups of cheese is WAY too much - there would have been no room for the sausage, peppers and eggs. Bake times were perfect. I have a few left over and thing they will make for a quick on the go breakfast snack."
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