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Sausage Hash Brown Egg Muffins

Sausage Hash Brown Egg Muffins

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  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free (if gluten-free sausage and hash browns are used); can be made vegetarian or low-carb with substitutions

Description

Sausage Hash Brown Egg Muffins are a quick, hearty, and protein-packed breakfast option that combines crispy hash browns, savory sausage, fluffy eggs, and melty cheese. Perfect for busy mornings, meal prep, and customizable to suit various tastes and dietary needs, these muffins offer an irresistible mix of textures and flavors in a convenient, grab-and-go form.

Ingredients

Units Scale

Main Ingredients

  • 1 pound ground sausage (spicy or mild, as preferred)
  • 2 cups shredded or diced hash browns (fresh or thawed if frozen)
  • 6 large eggs
  • 1 cup shredded cheese (cheddar recommended, or substitute with feta, pepper jack, gouda, etc.)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Optional Ingredients

  • 1/2 cup diced bell peppers, spinach, or other vegetables
  • Diced jalapeños or hot sauce for a spicy twist
  • Fresh herbs such as chives or basil
  • Plant-based sausage, sautéed mushrooms, or diced tofu for vegetarian option

Instructions

  1. Cook the Sausage: Brown the ground sausage in a skillet over medium heat until fully cooked and nicely browned. Drain excess fat for a cleaner flavor.
  2. Prepare the Hash Browns: If using frozen hash browns, thaw and pat dry to remove excess moisture. Lightly brown them in a pan to achieve extra crispiness.
  3. Mix the Ingredients: In a large bowl, whisk together the eggs, cooked sausage, crispy hash browns, shredded cheese, onion powder, garlic powder, salt, and pepper. Add any optional veggies or spices as desired.
  4. Fill the Muffin Tin: Preheat oven to 350°F (175°C). Grease a muffin tin or line with silicone liners. Evenly spoon the mixture into each muffin cup without overflowing.
  5. Bake to Perfection: Bake for 20 to 25 minutes or until eggs are set and tops are golden. A toothpick inserted in the center should come out clean.

Notes

  • Use room temperature eggs for better mixing and fluffier muffins.
  • Don’t overcrowd muffin cups to ensure even cooking and nice crust formation.
  • Use non-stick muffin tins or silicone liners for easy muffin removal.
  • Prep ahead by cooking sausage and crisping hash browns the night before.
  • Stir cheese into the mixture to ensure every bite is cheesy rather than sprinkling on top.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 1g
  • Sodium: 380mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 11g
  • Cholesterol: 160mg

Find it online: https://www.cookingflash.com/sausage-hash-brown-egg-muffins/