Sausage Muffin Cups

Make Breakfast Easy

For too long, eggs and hashbrowns have been prisoners of the plate. Why is it that their sweet pastry counterparts can be carried around with nothing more than an opposable thumb, yet eggs require a butt in a seat? No more. It’s time to release the shackles of the fork and take our breakfast mobile. We present to you eggs, sausage, and hashbrowns… in muffin form.

Our revolutionary breakfast muffins flip the script on traditional morning fare. Imagine the comforting flavors of fluffy scrambled eggs, savory sausage, and crispy hashbrowns, all harmoniously united in a single, portable muffin. It’s a handheld marvel, a testament to culinary innovation. No longer must we be tethered to our tables, confined by the clunky cutlery of yesteryear. With these muffins, breakfast breaks free, and so do you. Stroll, saunter, or sprint into your day with a satisfying bite that keeps pace with your bustling life.

It’s not just breakfast to go; it’s breakfast with gusto. Grab one on your way out the door, and transform your morning commute into a delightful, gastronomic journey. Breakfast in the fast lane, but with all the comfort of a lazy Sunday brunch.

Ingredients

12 links Johnsonville Original Breakfast Sausage
Ingredient Swap
- 12 links Johnsonville Firecracker Spicy Breakfast Sausage
- 12 links Johnsonville Fully Cooked Original Breakfast Sausage
3 cups refrigerated hash browns
3 tablespoons melted butter
⅛ teaspoon salt
⅛ teaspoon pepper
6 eggs lightly beaten
2 cups shredded 4-cheese Mexican blend cheese

Ingredient Swap

Change up the cheese all you want! Test out mozzarella or pepper Jack to give the recipe a twist!
¼ cup chopped red bell pepper

Ingredient Swap

Feel free to swap in any vegetables you would like. We know that other combinations can be perfect like try out spinach or broccoli in place of the peppers.
¼ cup chopped fresh chives or green onions

Directions

Prepare sausage according to package instructions; cut into ½-inch coin-slice pieces because this recipe is money. Set aside.
In a bowl, combine the hash browns, butter, salt, and pepper; divide evenly into 12 greased muffin cups. That’s 12 little cups of potential filled with breakfast dreams.
Press potato mixture onto the sides and bottom of muffin cups. This is your permission to play with your food.
Bake at 400°F for 12 minutes or until lightly browned. Spend this time naming your muffins (i.e. Muffy, Finn, Mufasa, Kevin, etc.)
Remove from oven; divide sausage pieces into muffin cups. Try not to eat the sausage just yet. We know it’s hard. Trust us, WE KNOW.
In a bowl, combine the eggs, cheese, and bell pepper; spoon mixture evenly into muffin cups and sprinkle with chives or onions. It’s raining flavor, baby.
Return to oven; bake 13-15 minutes or until set.

TIPS & TRICKS

Looking to plan ahead?

This is a great recipe for meal prepping, which makes mornings quicker and gives you a minute to sit and look at all the latest Keep It Juicy moments.

No, seriously, this will make you smile first thing in the morning.

Once you finish cooking these, allow them to cool completely before transferring them to an air-tight container and sticking them in the fridge or freezer.

To reheat, just pop them in the microwave or the air fryer if you are adventurous!