Description
Savory breakfast muffins packed with sausage, hash browns, and eggs — perfect for meal prep, brunches, or a grab-and-go breakfast.
Ingredients
Scale
- 1/2 lb ground breakfast sausage
- 2 cups frozen hash browns, thawed
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray.
- In a skillet over medium heat, cook sausage until browned and cooked through. Drain excess fat.
- In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Evenly distribute hash browns and sausage into each muffin cup.
- Pour the egg mixture over the sausage and hash browns, filling each cup about 3/4 full.
- Top each with a sprinkle of shredded cheddar cheese.
- Bake for 20–25 minutes, or until eggs are set and tops are golden.
- Let cool slightly before removing from the tin. Serve warm or refrigerate for later.
Notes
- These can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Swap in turkey sausage or diced veggies for a lighter version.
- Reheat in the microwave for 30–45 seconds for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 105mg