Johnsonville Sausage
Recipes
Amazing Muffin Cups
Individual ingredients may vary and could change gluten free status. Please read all ingredient labels carefully to ensure they are gluten free before including in recipe.
Submitted by: The Kitchen at Johnsonville Sausage
Who can say no to perfectly-portioned, portable breakfast goodness? This fantastic recipe brings together all the breakfast essentials: crisp, delicious hash browns, fluffy eggs, and fantastic Johnsonville Breakfast Sausage. Add some cheese, peppers and onions, and you’ve got yourself an excellent way to start the day!
- Servings: 12
- Prep: 20 minutes
- Cook: 40 minutes
Amazing Muffin Cups
What you need
- 3 cups Ore-Ida® Country Style Hash Browns, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 links
- 6 eggs
- 2 cups Shredded 4-Cheese Mexican blend cheese
- 1/4 cup red bell pepper, chopped
- fresh chives or green onions, chopped
Preparation
- 1 In a bowl, combine the hash browns, butter, salt and pepper.
- 2 Press mixture onto the bottom and up the sides of greased muffin cups.
- 3 Bake at 400°F for 12 minutes or until lightly browned.
- 4 Meanwhile, cook sausage according to package directions; cut into ½-inch pieces.
- 5 Divide sausage among muffin cups.
- 6 Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.
- 7 Bake for 13 to 15 minutes or until set and an internal temperature of 165˚F is reached.
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CLOSEMuffin cups
by Nancy 1 month ago
These were very tasty and the entire family enjoyed them. Next time I would try them in a pie pan like a quiche and spray the pan first with cooking spray so that the clean up would be much easier. With a family of 9 to feed they were time cosuming
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Very tasty
by Donna 2 months ago
I made these muffin cups for the first time yesterday for after Easter service at church. They were a huge hit. I used a bulk sausage instead of the links, so I could crumble it up more. Living in New Mexico and being known for our chiles, I HAD to add green chiles. The only other change was using a seasoned salt instead of regular salt. After reading reviews about the hash browns, I tried squeezing as much water out of them before filling the muffin tins. I cooked them for 15 minutes, but they still never got brown, though some pieces looked like they were starting to burn. Some reviewers said they couldn't get the hash browns to stick to the sides of the muffin cups. I have a method that worked pretty well. Bring all your fingers together at the tips and push down in the center of the pile of hash browns in each cup, then open your fingers and press potatoes against the sides. This worked for me. After making the first batch, I decided to toss the green onions into the egg mixture, eliminating one step. Next time I think I'll use pepper Jack cheese for an extra kick. Also, on the recipe, it might be a good idea to let people know if you remove the cups from the pan right away or let them cool. All in all, I may make them again, though they are a bit time consuming.
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Question, can the muffin cups be baked ahead, frozen and then reheated at a later date?
by Brenda 2 months ago
Can anyone tell me if these muffin cups can be baked ahead, frozen and then reheated at a later date? If yes, at what temperature and for how long would one expect to reheat in order for them to be enjoyable?
Thanks so much for any insight.
Thanks so much for any insight.
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Comment by TP 2 months ago
Yes you can bake these a head of time and freeze them and reheat for a later day. I could pop in the microwave for maybe a min and half. If in the over I would say reheat the over to 350 and place in there for maybe 5-7 mins.
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A Keeper for my Recipe Box
by Tracey B 3 months ago
These were great! I'm going to practice some more as we would like the hash browns crispier. I didn't begin with fully defrosted potatoes, next time I will. Maybe I'll cook them a little longer or add more butter. You can perfect the shape a little partway through the cooking time. We'd like a little more spice so I may sub pepper jack for half the cheese next time or add minced jalapeno. I plan to tweak it a little, but think it was a great recipe and better than the other egg casseroles I've tried. Thanks for the recipe!
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Love this recipe!
by DebG 4 months ago
I've cooked this in an 8"x11" baking dish and they turned out great. Just add 5-10 minutes to the cooking times. This works great if you are short on time and don't need these to look "fancy". It's much easier and faster to do the potatoes this way. Also, it came out of the pan very easily - just sprayed it with PAM initially. Also, I used a 20oz package of Simply Potatoes hash browns and cooked the sausage the night before - which also made the process faster the next morning.
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these are WOW
by Ruby 6 months ago
Fixed these for a family brunch the day after Thanksgiving. I doubled the recipe and made 24 muffins. Everyone loved them and was totally impressed.' The butter doesn't really hold the potatoes together and i had to press hard to get the potatoes to stay along the sides of tin. I did figure out 2 things: do the sides first/ then the bottom;and after cooking, you can reshape cups much easier I also used crumbled sausage rather than the links. To save time, i cooked the hashbrowns, browned the meat, chopped the bell pepper & grn onions the night before & refridgerated everyting until the next morning. Whisking the egg mixture next morning was a breeze and left me with plenty of time to do other things. I used a knife to loosen the muffins from the sides and they lifted out effortlessly. I used crisco to grease rather than Pam and maybe that is the reason I didn't have difficulty removing the muffins..
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Too time consuming...
by Shannon 10 months ago
Great idea but I don't know how the author was able to get theirs to look the way they do. Potato stuck to the bottom of the pan even though non-stick spray was used (some worked, most didn't). Lot of work and not much taste. The hardest part was the hash browns!
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This recipe is popular with my friends and my husband.
by Sharon 1 year ago
I've made these muffins twice now for two different church events: Senior game time and my Sunday School class. I used the mini muffin pans and they turned out perfect each time. I've gotten lots of compliments and have passed this recipe on to several other people already. Thank you, Sharon
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my kids and husband loved it!
by Creightonsmom 1 year ago
I made this on a Sunday morning for my two kids (both under 5) and my husband and they all loved it! I cut up the bell pepper pretty small so my kids wouldn't know they were eating it. I thought it was a very easy recipe to follow and since I made the sausage the day before, I didn't have too much clean up afterwards. I know I'll be able to give this breakfast to my family again and I will hear no complaints!
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Tasty but frustrating
by Peggy 1 year ago
This was very good but I had a hard time positioning the hashbrowns in the muffin cup. They weren't even and some of the potatoes stayed in the tin after baking. Will try again though.
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Comment by CJSmith 1 year ago
Did you try using a non stick spray on the muffin tins? That may help a little with the sticking. I plan to try this but I'm sure I will have issues with the unevenness lol!
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Comment by Pinkie 1 year ago
Try using paper muffin cups. Flatten the papers on the counter. Spray papers with PAM. Press hash browns on to the flat muffin paper, then try pressing each one into the muffin tins. Easy removal and neater eating. Have fun!
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Comment by cjsmith2 11 months ago
Thanks for the tip Pinkie, I will try that next time. I had the same issue as Peggy with the hashbrowns sticking to the muffing cups when pulling them out. Definitely didn't come out like the picture, but still tasty. My husband enjoys them but said it's not worth the hassle. As someone else suggested, cooking up the sausage the night before would make this much less a hassle, I also forgot to thaw my hashbrowns so I let them thaw in the oven as it was warming up (for about 7 minutes) they came out perfectly thawed, not cooked, just keep an eye on them, all ovens warm up at different rates.
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Great! We all loved them
by MomCook1 1 year ago
Made these for Easter Breakfast. Make ahead: I made the potato part the night before and cooked the sausage the night before, then all I had to do was beat the eggs and add cheese and cooked sausage and it was ready in 20 minutes. We loved them!
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Comment by Aidans Babchi 2 months ago
thanks, I am also making for Easter Breakfast and will make the potatoes and sausage the night before.
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Delicious!
by Angelic 1 year ago
It was quick and easy! Even the kids loved them. Next time I will use the pre-cooked sausage to save cleaning another pan:)
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Comment by arl62q 1 year ago
to make this even easier you can use the premixed eggs you get in the in the carton in the egg section of your local (bigbox) store .
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Delicious and easy
by Courtney 1 year ago
I made these and took them to work one morning. My coworkers devoured them and asked for the recipe. I would definitely make them again and add different ingredients(anything you would put in an omelet).
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