🍳 Cheesy Sausage & Hash Brown Breakfast Muffins
🥣 Ingredients
For the Crust:
- 2 cups frozen shredded hash browns (thawed slightly)
- 2 tbsp melted butter or olive oil
- ½ tsp garlic powder
- ½ tsp salt & black pepper
For the Filling:
- 8 large eggs
- ¼ cup milk
- ¾ cup cooked breakfast sausage, crumbled
- 1 cup shredded cheddar or mozzarella cheese, divided
- 2 tbsp fresh chives or green onions, finely chopped (for garnish)
- Salt & black pepper to taste
🔪 Instructions
- Prep the Oven & Pan:
- Preheat your oven to 400°F (200°C).
- Generously grease a 12-cup muffin tin with non-stick cooking spray (don’t skip this so they pop out easily!).
- Make the Hash Brown Crust:
- In a bowl, toss the hash browns with melted butter, garlic powder, salt, and pepper.
- Divide the mixture evenly among the 12 muffin cups. Press the hash browns firmly down into the bottom and slightly up the sides of each cup.
- Bake for 12 to 15 minutes until the edges are lightly golden and set.
- Mix the Filling:
- In a large bowl or liquid measuring cup, whisk together the eggs, milk, a pinch of salt, and pepper until fluffy.
- Stir in ½ cup of the shredded cheese and most of the cooked sausage crumbles.
- Fill & Bake:
- Remove the muffin tin from the oven.
- Evenly pour the egg mixture into each hash brown cup.
- Top with the remaining ½ cup of cheese and extra sausage crumbles on top.
- Bake for 15 to 18 minutes, or until the eggs are completely set in the center and the cheese is melted and bubbling.
- Garnish & Serve:
- Let them rest in the pan for 5 minutes. Run a butter knife around the edges to loosen, then lift them out.
- Garnish with chopped fresh chives or green onions and serve warm!
Meal Prep Tip: Let extra muffins cool completely, then freeze them in a single layer. Microwave for 45–60 seconds on busy mornings for a quick, protein-packed breakfast!
