Breakfafast Cups – Easy stuff

We ate at church again – Sunday School – every last Sunday of the month, like clockwork.  Just like a Baptist! And I brought a recipe that got gone.  None left.  Not even a crumb.

These were easy, and apparently good = I made them in a regular size muffin tin – I tried making them in the mini muffin but using hash brown potatoes, it isn’t easy to smush them on the bottom and up the sides and leave enough room to add filling.  Make these and freeze some for a quick week day breakfast to zap in the microwave as you head out the door.


Breakfast Muffins

12 links Johnsonville Breakfast Sausage (or whatever flavor you wish)

3 cups frozen country-style hash brown potatoes, thawed

3 Tbsp butter, melted

1/8 teaspoon salt

1/8 teaspoon pepper

6 eggs, lightly beaten

2 cups (8 ounce package) shredded 4-cheese Mexican blend cheese

1/4 cup chopped red bell pepper

1/4 cup chopped fresh chives or green onion

Prepare sausage according to package instructions, cool slightly and cut into 1/2 inch pieces; set aside.

In a bowl, combine hash browns, butter, salt and pepper,; divide evenly into 12 greased muffin cups.  Press mixture into sides and bottom of muffin cups.

Bake at 400 degrees for 12 to 15 minutes or until lightly browned.  Remove from oven, divide sausage pieces into muffin cups. In a bowl, combine eggs, cheese and bell pepper.  Spoon mixture evenly into muffin cups.  Sprinkle with chives or onion.  Return to oven, bake 13-15 minutes or until set.  Serve.  ( For the Sunday School class, I let mine sit for about 5 minutes and cut in half to serve the whole class).


Some changes to jazz this up:  use some Conecuh hot and spicy sausage, or add some homemade taco seasoning, include some chopped jalapenos; change the cheese to an Italian blend, chop some basil, add some Italian seasoning and brown some Italian sausage.  You can really change this one up!  Have fun with this one!


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