Description
Delightful muffins made with hash browns, sausage, and fluffy eggs, perfect for busy mornings.
Ingredients
Scale
- 2 1/2 cups frozen hash browns
- 3/4 cup diced green pepper
- 3/4 cup diced sweet bell pepper, any color
- 1/2 cup diced yellow onion
- 1/2 lb. ground pork sausage
- 8 whole eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking fat of choice (like olive oil, butter, or coconut oil)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the wells of a muffin pan.
- In a skillet, brown the sausage over medium heat until fully cooked, then drain and set aside.
- Add cooking fat to the skillet, then toss in the frozen hash browns and cook for 5-7 minutes until lightly brown and crispy.
- Evenly distribute the crispy hash browns among the greased muffin wells, packing them down gently.
- In the same skillet, sauté bell peppers and onion until tender, about 3-4 minutes.
- Distribute the browned sausage on top of the hash browns followed by the sautéed peppers and onions.
- Whisk together eggs, salt, and pepper, then pour the mixture over the fillings in each muffin well.
- Bake for 18-22 minutes or until the eggs are set and spring back when poked.
- Let the muffins set for 5-10 minutes before gently removing them from the pan.
Notes
These muffins can be stored in the fridge for up to 4 days or in the freezer for 3 months. Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg