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Ingredients
- 3 cups frozen hash browns
- 3 Tbsp melted butter
- 1/8 tsp salt
- 1/8 tsp pepper
- 12 links Johnsonville Original Breakfast Sausage
- 6 eggs
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped red bell pepper
- Chopped fresh chives or green onions
Directions
- In a bowl, combine the hash browns, butter, salt and peppers. Press mixture onto the bottom and up the sides of butter-greased muffin cup. Bake at 400 degrees for 12 minutes or until lightly browned. Meanwhile, cook sausage according to package directions; cut into 1/2 inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set. 12 servings.
- OPTIONS: This recipe can be doubled to make Jumbo Breakfast Muffin Cups. Bake crust 12 minutes and cooks 22-24 minutes longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 171 | |
| Calories from Fat 99 | 58% |
| Total Fat 11.05g | 14% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 203mg | 8% |
| Potassium 205mg | 6% |
| Total Carbs 10.06g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.62g | 0% |
| Protein 8.38g | 13% |
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Menus and Pairings
Goes Well With: Coffee
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