Rating: 4.5 stars 4.5
390 Ratings
  • 5 star values: 267
  • 4 star values: 95
  • 3 star values: 20
  • 2 star values: 6
  • 1 star values: 2

Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.

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  • In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.

  • Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.

  • In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

Tips

Option: This recipe can be doubled to make Jumbo Breakfast Muffin Cups. Press hash brown mixture into 12 greased jumbo non-stick muffin cups. Bake crust for 12 minutes. Fill cups and bake 22-24 minutes longer or until set.

Nutrition Facts

224 calories; protein 11.2g; carbohydrates 8.7g; fat 18.3g; cholesterol 114.2mg; sodium 412.6mg. Full Nutrition
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