Rise & Shine Muffin Cups

3 of 5 Average Rating (1 total reviews)
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This savory breakfast recipe from Johnsonville Kitchens will guarantee a smile on your face and a full stomach as you start your day. Fresh cilantro, sun-dried tomatoes, hash browns, eggs, bacon bits and Johnsonville Breakfast Sausage Links are cooked in muffin cups to give you miniature bites of big, delicious flavor!

  • Servings: 12
  • Prep: 35 minutes
  • Cook: 15 minutes

Rise & Shine Muffin Cups

What you need

  • 14 links
  • 3 cups
    Ore-Ida® Country Style Hash Browns, thawed
  • 3 tablespoons
    melted butter
  • 1/8 teaspoon
    salt
  • 1/8 teaspoon
    pepper
  • 5
    eggs
  • 1/4 cup
    milk
  • 2 cups
    shredded 4-Cheese Mexican blend cheese
  • 2 tablespoons
    chopped red bell pepper
  • 2 tablespoons
    fresh cilantro, 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 non-stick muffin cups.
  • 3
    Bake at 400°F for 12 minutes or until lightly browned.
  • 4
    Meanwhile, cook sausage according to package directions; cut into ¼-inch pieces. Divide sausage among muffin cups.
  • 5
    Combine the eggs, cheese, tomatoes and cilantro. Spoon over sausage. Sprinkle with bacon bits.
  • 6
    Bake for 13 to 15 minutes or until set.

3 of 5 Average Rating (1 total reviews)
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Good, but did lots of modifications

by MsFoodiePatootie 6 months ago
Note to editor: You include in the ingredients red pepper, but then say "add tomatoes" to the egg mixture. You need to either include red pepper addition to the instructions, or include sun-dried tomatoes into the ingredients list. I just added the sun-dried tomatoes, as we don't like red peppers. This recipe was good overall, but needed some jazz. I added a bit more cilantro for spice. I felt the bacon bits were a bit much, so I skipped them. And I substituted chicken sausages for my non-meat eating family member. Also, I added a cup more hash browns, 1 teaspoon more butter, and 1 more egg, as my standard muffin tins appear larger than the ones the recipe creator used. I also added the sun-dried tomatoes on top halfway through cooking, along with some green onions for more kick.
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