Description
Sausage Hash Brown Egg Muffins are a quick, flavorful, and portable breakfast option combining savory sausage, crispy hash browns, and fluffy eggs baked into perfectly portioned muffins. Ideal for busy mornings or grab-and-go meals, these muffins offer a balanced blend of textures and tastes with customizable ingredient options and freezer-friendly storage.
Ingredients
Scale
Main Ingredients
- 1 pound breakfast sausage (pre-cooked or raw)
- 2 cups frozen hash browns, thawed
- 6 large eggs, beaten
- 1 cup shredded cheese (sharp cheddar or preferred melting cheese)
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- Fresh parsley or chives, chopped
- Diced bell peppers, spinach, or mushrooms (for veggie boost)
- Diced jalapeños or a pinch of cayenne pepper (for spicy kick)
- Alternative cheeses: mozzarella, pepper jack, or feta
- Alternative meats: bacon, ham, or plant-based sausage
- Shredded cauliflower (as low carb option instead of hash browns)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or use silicone muffin liners to prevent sticking and make cleanup easier.
- Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small crumbles. Remove from heat and drain excess fat if needed.
- Combine the Ingredients: In a large bowl, mix the cooked sausage, thawed hash browns, beaten eggs, shredded cheese, salt, pepper, and any optional herbs or add-ins you prefer. Stir until evenly combined.
- Fill the Muffin Cups: Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for expansion.
- Bake Until Set: Place the muffin tin in the oven and bake for 18-22 minutes, or until the eggs are fully set and muffin tops turn slightly golden. Let cool a few minutes before removing.
Notes
- Use room temperature eggs to help muffins rise better and mix evenly.
- Don’t overfill the muffin cups to prevent spilling while baking.
- Pre-cook or sauté hash browns briefly before mixing to add crunch and prevent sogginess.
- Allow muffins to cool slightly before removing to maintain their shape.
- Add spices like smoked paprika or garlic powder for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg
Keywords: sausage, hash brown, egg muffins, breakfast muffins, portable breakfast, gluten free, make ahead breakfast
