Individual muffin-size breakfast treats.
Make extra Breakfast Muffin Cups for on-the-go breakfasts during the week.
3 cups hash browns, thawed
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon pepper
12 links Johnsonville Original breakfast sausage
2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
1/4 cup chopped red bell pepper
Fresh chives or green onions, chopped
In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400°F for 12 minutes, or until lightly browned.
Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces and divide evenly among muffin cups.
Combine eggs, cheese and bell pepper, and spoon evenly over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.
Option: This recipe can be doubled to make Jumbo Breakfast Muffin Cups. Just press hash brown mixture into 12 greased jumbo muffin cups and bake for 12 minutes. Fill and then bake for an additional 22 to 24 minutes, or until set. Yields 12 servings.
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