Hash Brown Sausage Egg Cheese Muffins
Easy to make, easy to take. Loaded with all of breakfast’s greatest hits, these morning bites will keep you powered with energy until lunchtime.
Prep Time:
5 min
Cook Time:
35 min
Servings:
12
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Ingredients
- 20 Ounces Simply Potatoes Shredded Hash Browns
- 3 Tablespoons butter melted
- 1 Package chicken sausage
- 5 eggs lightly beaten
- 2 Tablespoons milk
- 1/4 Teaspoon salt
- 1/4 Teaspoon pepper
- 1 Cup cheddar cheese shredded, divided
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Simply Potatoes Shredded Hash BrownsInstructions
- Preheat oven to 400 F and grease a 12-cup nonstick muffin tin.
- In a medium bowl, stir together hash browns and butter. Divide mixture evenly between the 12 cups, pressing it into the bottom and up the sides. Bake for about 14 minutes, or until starting to brown.
- Meanwhile, cut sausage into quarter inch slices and cook in a lightly greased nonstick pan until browned.
- In a medium bowl, whisk together eggs, milk, salt and pepper. Stir in 1/2 cup cheese.
- Add sausage slices to hash brown cups and then divide egg mixture evenly between cups. Sprinkle with remaining cheese.
- Bake 12 to 14 minutes, or until set. Use a knife to run around edges and remove each one.
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