Breakfast Egg Muffins
Breakfast Egg Muffins
Ingredients
For the Muffins
- 1 1/2 cups frozen shredded hash browns, thawed
- 1 cup fully cooked original pork sausage crumbles
- 1 cup shredded cheddar cheese
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For Serving (Optional)
- 1 teaspoon hot sauce, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 350
- 2
Place approximately 1 tablespoon of thawed shredded hash browns into the bottom of each muffin cup, forming a base.
⏱️ 3 min
- 3
Evenly distribute the fully cooked pork sausage crumbles over the hash brown layer in each muffin cup.
⏱️ 2 min
- 4
Sprinkle the shredded cheddar cheese over the sausage layer in each muffin cup.
⏱️ 2 min
- 5
In a medium mixing bowl or large measuring cup, crack the 10 large eggs. Add the milk. Whisk thoroughly until the eggs and milk are well combined and slightly frothy.
⏱️ 3 min
- 6
Carefully pour the whisked egg mixture into each muffin cup, filling them up over the hash browns, sausage, and cheese layers. Fill each cup almost to the top.
⏱️ 3 min
- 7
Season the top of each filled muffin cup with a pinch of salt and freshly ground black pepper to taste.
⏱️ 1 min
- 8
Place the muffin tin into the preheated oven and bake for 15 minutes, or until the egg muffins are perfectly cooked through and set. The tops should be lightly golden.
⏱️ 15 min•🌡️ 350
- 9
Remove the muffin tin from the oven. Let the muffins cool in the tin for a few minutes before carefully removing them with a small spatula. Serve immediately with hot sauce, if desired. Store any leftover muffins in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Egg Muffins
Ingredients
For the Muffins
- 1 1/2 cups frozen shredded hash browns, thawed
- 1 cup fully cooked original pork sausage crumbles
- 1 cup shredded cheddar cheese
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For Serving (Optional)
- 1 teaspoon hot sauce, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin.
⏱️ 5 min•🌡️ 350 - 2
Place approximately 1 tablespoon of thawed shredded hash browns into the bottom of each muffin cup, forming a base.
⏱️ 3 min - 3
Evenly distribute the fully cooked pork sausage crumbles over the hash brown layer in each muffin cup.
⏱️ 2 min - 4
Sprinkle the shredded cheddar cheese over the sausage layer in each muffin cup.
⏱️ 2 min - 5
In a medium mixing bowl or large measuring cup, crack the 10 large eggs. Add the milk. Whisk thoroughly until the eggs and milk are well combined and slightly frothy.
⏱️ 3 min - 6
Carefully pour the whisked egg mixture into each muffin cup, filling them up over the hash browns, sausage, and cheese layers. Fill each cup almost to the top.
⏱️ 3 min - 7
Season the top of each filled muffin cup with a pinch of salt and freshly ground black pepper to taste.
⏱️ 1 min - 8
Place the muffin tin into the preheated oven and bake for 15 minutes, or until the egg muffins are perfectly cooked through and set. The tops should be lightly golden.
⏱️ 15 min•🌡️ 350 - 9
Remove the muffin tin from the oven. Let the muffins cool in the tin for a few minutes before carefully removing them with a small spatula. Serve immediately with hot sauce, if desired. Store any leftover muffins in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
⏱️ 3 min