Breakfast Hash Brown Muffin Cups

Name: Breakfast Hash Brown Muffin Cups
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.13 tsp Black Pepper; 3 tbsp Butter; 6 whole Eggs; 1 tsp Fresh Chives; 2 cups Mexican Shredded Cheese Blend; 0.25 cup Red Bell Pepper; 0.13 tsp Salt; 3 cups Shredded Hash Brown

Breakfast 🍳Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Breakfast Hash Brown Muffin Cups feature a crispy potato crust packed with juicy breakfast sausage, fluffy eggs, and melty Mexican-blend cheese. Sweet red pepper and fresh chives add brightness to each bite, making them hearty yet portable. Ideal for brunch spreads, busy weekday mornings, or meal prep when you want something comforting and protein-rich.

Prep25 mins
Cook25 mins
Serves12
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup muffin pan.
2

Heat a nonstick skillet over medium-low heat. Add the sausage links and cook, turning often, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should register 160 degrees F (70 degrees C).
3

While the sausage cooks, combine the hash browns, melted butter, salt, and pepper in a bowl and mix until well blended. Press the mixture into the bottoms and up the sides of the prepared muffin cups.
4

Bake in the preheated oven until lightly browned, about 12 minutes.
5

Cut the sausage into 1/2-inch pieces. In a bowl, stir together the cheese, beaten eggs, and bell pepper.
6

Remove the hash brown crusts from the oven. Divide the sausage among the crusts, then spoon the egg mixture on top. Sprinkle with chives.
7

Return to the oven and bake until set, 13 to 15 minutes.