Breakfast Sausage Muffins

In this apartment, we love breakfast food. I’ve been on the hunt for a good breakfast casserole recipe for some time. I did come across a few I want to try, but this idea for breakfast muffins intrigued me just a bit more!

They were pretty quick and easy to make, and the final result was very tasty. I love this as a base recipe – I definitely want to experiment with different muffin ingredients (BACON? YES.). I also like that it’s very easy to customize each person’s serving, if say someone is vegetarian, likes a different kind of cheese, etc. For that reason, I also classified this recipe as “Vegetarian Friendly”, although the version I made was not.

Ingredients  
Original Eganita Adjustment
20 oz shredded hash brown potatoes (I used Simply Potatoes brand which comes in a 20 oz refrigerated bag. If you use frozen potatoes just make sure you let them thoroughly thaw first) 20 oz shredded hash brown potatoes (I bought frozen ones at Trader Joe’s and thawed in the refrigerator over night). Next time I am going to experiment with using less potatoes, perhaps even 10 oz.
2 T extra virgin olive oil 2 tbsp extra virgin olive oil
1 ½ t salt (plus a little more to taste for the eggs) 1 tsp salt (for potatoes), a pinch or two for the eggs
Black pepper to taste 1/4 tsp black pepper (for potatoes), a pinch or two for the eggs
4 chicken breakfast sausage links (I used Wegmans Fully Cooked Breakfast with Sage Chicken Sausage) Sausage of your choice – I used Trader Joe’s Spinach, Fontina, and Roasted Garlic chicken sausage (one link, but would use a little more next time) for my half, and Jimmy Dean’s turkey sausage (about 3-4 small links) for the other half.
6 large eggs 6 large eggs
4 egg whites 4 egg whites
6 T shredded 2% cheddar cheese 6 tbsp reduced fat cheese of your choice; I used Trader Joe’s low fat Mexican cheese blend.
Directions  
Original Eganita Adjustment
1) Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray 1) Preheat the oven to 400. Coat a 12 cup muffin tin with olive oil cooking spray
2) In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned. 2) In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned.
3) Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium-high heat. 3) Brown sausage links over medium heat. Cut into small bite-sized pieces.
4) In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste. 4) In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a pinch or two of salt and pepper.
5) Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup. 5) Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup (Mine came out very easily).

Source: Sausage, Egg & Cheese Hash Brown Cups by Emily Bites

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The potato stage, post a 15 minute bake session. They are ready to accommodate the remaining ingredients!

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Sausage – check! Cheese – check! Eggs – check! Ready to go into the oven for 15 more minutes.

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Final product! They got the pan a bit messy with some splatter, but they still look pretty nice!

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My first muffin! It didn’t last long.

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About eganita eats

Current top interests: sports, cooking, video games, music, and running!
This entry was posted in 4/5 stars, Boyfriend approved, Breakfast, Pork, Vegetarian Friendly. Bookmark the permalink.

2 Responses to Breakfast Sausage Muffins

  1. theorbo says:

    Sounds so good – excellent photos, BTW!

    • eganita eats says:

      Thanks!! It was very easy as well. I like that each muffin can be easily customized to the tastes of each of your guests!

      I may try this with a different base (BF not a big fan of this texture of potatoes). I was thinking maybe I could do mini-Quiches? If you have any ideas, let me know!

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