Breakfast: Hash Brown Casserole Muffin Cups

These awesome Breakfast Hash Brown Casserole Muffin Cups are made with hash browns, eggs, sausage, cheese, bell peppers and green onions... an all In one meal the whole family will enjoy!

Photo by Lynn K.
Adapted from keyingredient.com
Breakfast hash browns in muffin cups

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

Adapted from keyingredient.com

Ingredients

  • 3

    cups Ore-Ida hash browns, thawed

  • 3

    tablespoons butter, melted

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 12

    links Johnsonville original breakfast sausage

  • 6

    eggs

  • 2

    cups (8 ounce) Shredded Sargento 4-Cheese Mexican blend cheese

  • 1/4

    cup red bell pepper -- chopped

  • chopped fresh chives or green onions

Directions

In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned. Meanwhile, cook sausage according to package directions; cut into ½-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.

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