Amazing Muffin Cups
Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.
Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.
Okay, before I start, I KNOW I made a lot of changes but it was only due to extenuating circumstances and a deadline! I used Italian sausage, crumbled, instead of breakfast sausage. I also shredded my own potatoes, on the suggestion of another reviewer, and added some shredded sweet potato when I realized I didn't have enough potatoes. I doubled the recipe, also, and upon realizing I had no idea where I put my muffin tin, just tossed the entire thing in a casserole dish and called it a day. Found out too late that I had no butter in the house, so I used olive oil instead. I also used green and orange bell pepper because that's all I had, too. Finally, I sprinkled the cheese on top right before I popped it in the oven instead of mixing it with the eggs. I didn't MEAN to make all these substitutions, but the finished product was great regardless! I fully plan on making it again, per the instructions, but if I can do all this and it still comes out fine, then the recipe is definitely a keeper! ADDENDUM: I made this closer to the original recipe, except I left out the hashbrowns and just made the eggs in my muffin tin. My husband LOVES THEM. They're great for him to throw on an English muffin for a quick, on-the-go breakfast and I can make them in a large batch at the beginning of the week so he can just grab one and go. Keeps getting better!Read More
Okay, before I start, I KNOW I made a lot of changes but it was only due to extenuating circumstances and a deadline! I used Italian sausage, crumbled, instead of breakfast sausage. I also shredded my own potatoes, on the suggestion of another reviewer, and added some shredded sweet potato when I realized I didn't have enough potatoes. I doubled the recipe, also, and upon realizing I had no idea where I put my muffin tin, just tossed the entire thing in a casserole dish and called it a day. Found out too late that I had no butter in the house, so I used olive oil instead. I also used green and orange bell pepper because that's all I had, too. Finally, I sprinkled the cheese on top right before I popped it in the oven instead of mixing it with the eggs. I didn't MEAN to make all these substitutions, but the finished product was great regardless! I fully plan on making it again, per the instructions, but if I can do all this and it still comes out fine, then the recipe is definitely a keeper! ADDENDUM: I made this closer to the original recipe, except I left out the hashbrowns and just made the eggs in my muffin tin. My husband LOVES THEM. They're great for him to throw on an English muffin for a quick, on-the-go breakfast and I can make them in a large batch at the beginning of the week so he can just grab one and go. Keeps getting better!
I followed the recipe exact. I made these for brunch and they were egg-cellent! (Sorry had to!) We loved them. Very handy for breakfast on the go, a brunch or even a snack, too. Be sure to grease the muffin pans good or it will stick. I did have to cook the hash browns a bit longer than stated in the recipe to get a nice crisp to them. I will definitely keep this one handy. Possibilities are endless for mix -ins.
I made these for a weekend breakfast but instead of frozen hash brown potatoes I used 3 medium sized russet potatoes, peeled and grated with the food processor then placed in the colander of a salad spinner and soaked in cool water to remove some of the starch. Empty the water and spin the grated potatoes dry. 2 cups of cheese is WAY too much - there would have been no room for the sausage, peppers and eggs. Bake times were perfect. I have a few left over and think they will make for a quick on the go breakfast snack. Update: I made these again with just a couple of changes that worked well. I used paper cupcake liners, sprayed with cooking spray. I reserved the cheese to just add some to the top at the end of baking time. This way I was able to fit a lot more sausage into each muffin cup. Using the convection setting on my oven really helped to crisp up the potatoes. These reheat very well, perfect for a quick breakfast on the go.
Update: I have tried different potatoes in these. I have used potatoe tots, potato rounds, and hash browns. Tater tots Work great if you thaw them well and crush them up. I add garlic salt and chopped onion in the potato mixture and fill the tin half full with potatoes. I spray the tins with Pam and then spray the potatoes with Pam before baking. Make sure you push the potatoes down well. After baking fill with your families favorite ingredients. I fill the tin full and they rise up nice without running over. They puff up big but fall down after baking. A pound of tots makes 24-36 muffins depending on you ingredients. After cooling I put two in a zip lock bag and freeze them. It is great grab and go breakfast or after school treat for kids. I keep these in the freezer.
I understand this recipe is an ad for a sausage company. This said, I made with 1 lb. cooked until crisp, drained and crumbled bacon, 3/4 c shredded cheddar, and followed rest of recipe. Absolutely terrific! Will never try it any other way! Thanks for the inspiration, Johnsonville!
Easy and yummy. I used fresh potatoes and 1/2 the cheese as suggested by Baking Nana. Thanks for a tasty recipe. Next time I will use less sausage too - the sausage overpowered a bit for us. These are great reheated!
I reduced the amount of sausage for our family preference, but these have a nice, solid taste to them + were quick + easy to make. THIS IS AN EXCELLENT BASE RECIPE. I've already made several batches + here are my suggestions. Skip the butter and just press the hash browns into a sprayed pan. I do this by spraying the muffin tin and then dropping a small handful of hash browns in to each opening. Then take a 1/4 cup measure, spray the back side (bottom) of it, and squash it into the muffin tin holding the hash browns. This presses it down + up the sides brilliantly. You may have to wipe off the 1/4 cup measure and respray it several times. Then I sprinkle with salt and pepper to taste. Bake the 12 minutes as suggested. Then, add in whatever finely diced toppings you like. Finally, pour in the egg over each cup and bake per the recipe. A couple of thoughts on the cheese. We try not to each much of it, so I have made these without cheese and they still taste great. I've also tried topping them with cheese at the last few minutes of baking, which didn't turn out so well. The muffins have a rounded top and the cheese fell off and crisped up along the sides of the tin. This could be because I overfill mine with toppings... but this is what I've experienced. I love the flexibility of this recipe. I love that I can jam some of these full of mushrooms, spinach, peppers and asparagus. Right along side of the cheese and egg only for my picky eater. Love love love it!
These truly were amazing. The potatoes were crispy and buttery, and the layers worked really well together. The top was fluffy and the hash browns sweet, with a layer of sausage-goodness in-between. My family is craving this recipe so I'll be making it again and again!
I made the following substitutions: Being on a paleo diet the potatoes were OUT. I subbed shredded turnip and cauliflower. I used crumbled turkey sausage; instead of 6 whole eggs, used 3 and subbed egg whites for the remaining 3, reduced the cheese and just added it on the top during the last few minutes of baking. Also added peppers, onions and spinach, oh boy, my mouth is watering right now just thinking about it!
These are delicious but I rated 4 stars due to the fact that I think some of the amounts are a little off. I used about half the sausage and half the cheese called for. With these modifications they are going over very well with my boys. I used fresh Simply Potatoes Shredded Hash Browns instead of frozen. I could definitely see switching up the ingredients. I want to try with spinach, red bell, and feta.
I made it as written but found that the hashbrowns didn't crisp and these muffins were hard to get out of the pan (but they tasted good!) Also, the proportions were definitely off. It calls for far too much cheese and I needed more egg. I made a second batch and used my silicone mini muffin pan and upped the temp for baking the hashbrowns to 425. After pouring in the egg, I turned down the temp to 400 and finished cooking as the recipe states. They turned out MUCH better: Crispy hashbrown base and they popped right out of the silicone pan. I'll definitely make them again and I am going to try freezing & reheating the leftover muffins from today.
This is a reprise of my earlier review. Yep, we still love 'em! After grinching about the hashbrowns sticking to the bottom of the muffin tins, repeatedly.......I bought a Texas-Jumbo sized muffin tin that was non-stick. You need to cook a little longer due to the large size (and it only makes 6) but they slip right out of the tin. These are good anytime but making in advance in putting in the freezer makes them readily accessible. The addition of fresh fruit and blueberry/cranberry muffins make a delightful breakfast.
Not only are these pretty, they are tasty as well. I’ve made these with both breakfast sausage and using sweet sausage removed from its casing and cooked the crumbled sausage until brown. These are perfect for any brunch. I prefer these made with freshly shredded red potatoes, squeezed and nuked for a minute before adding the remainder of ingredients.
Great recipe that combines everything you need for breakfast in a few bites! Plus they're great for "on the go". I used Ore-Ida hash browns and opted out of the red pepper. I used half the amount of cheese which proved to be a good decision and added a little half and half to the eggs to get them nice and fluffy. These were easy to put together and were done in no time at all. I'll definitely make these again. Perfect with a side of fresh fruit and a glass of OJ!
First of all, I'm a freak about sneaky ways to get my teen boys to eat a various assortment of vegetables. I used 1/2 regular tater tots, 1/2 sweet potato tots. SIX sweet potato tots contain 30% vitamin A! My boys would NEVER touch a sweet potato! The half & half mix with the regular tots disguised it well! I think the exact count was 30 tots of each to total 3 cups. I thawed them, broke them up and mixed. I greased the muffin tins with the bacon grease, using the larger muffin tins. I baked the tots in the tins at 400 until well browned. I also cut up a handful of fresh spinach, red bell pepper, and green onions-- all mixed in the bacon-egg mixture. They were excellent! I'm just getting ready to start the second batch which will be sausage, red bell pepper, green chiles & a small amount of jalapenos, with a Mexican cheese. I also thought about using regular potato (grated) and grated/shredded carrots for the crust, but glad I went with the sweet potato. It gave it a nice slightly sweet element. Great recipe!
As I'm counting calories, I did a slimmed down version. Used a low fat cheese and cut the quantity in half (was still plenty of cheese!). I also used a veggie sausage, zapped the bell peppers til softened before adding to the egg and also added summer savory to the egg mixture. Will use egg substitute next time. Man, these were good!
We thought this was pretty yummy. Unfortunately, we had to omit the bell pepper and chives (not on hand). So we added some chili powder to give it more of a kick. Also, we had to cut it down quite a bit, since it's only the 2 of us, but we each ate 2 muffins. We normally go exactly by the recipe the first time we make an item, but we couldn't wait to taste it this morning. Next time, we will use the recipe exactly, and I'm sure it will get 5 stars from us again!
I just made these for a work pot luck. I used bacon because I don't like sausage. I doubled the recipe and added 4 more eggs. I also cooked it for 18 minutes after the eggs were added. This is great! They came out of the pan easily and are a perfect portion for each person. It seemed like too much cheese before it was cooked, but perfect after cooked.
Followed the recipe exact. They were without a doubt , absolutely delicious. The nice thing about this recipe, is you can add anything your family enjoys. will definitely make again and again. The only negative comment, I would have, is despite spraying my muffin pan heavily, I still had quite a mess with some sticking to the inside of the muffin pan. Thanks to a reviewer, that said to use a 1/4 cup,to press in the hash browns. Worked like a charm.
I cut out the separate baking part and just put the potatos in the bottom of paper cups and poured the mixture over it and cooked it altogether for 18 mins on 350, I would double cup it next time because the bottoms were kinda greasy but I recommend the cups if you have little ones. Worked great! Thanks for the idea!
These were very good! I have a ton of shredded zucchini from the garden that I froze for later use- I lightly salted it and let it drain in a colander for about an hour and then subbed it for the hash browns, worked perfectly!
The hashbrowns didn't crisp for me but the finished product did come out for the most part(I lost 2 due to them falling apart). Overall, not very impressed.
I really like this breakfast treat! I looked over some of the reviews and saw that many people did substitutes. I actually did this recipe in the large Texas size muffin pan. It was equivalent to a slice of quiche! Here are my substitutes: I did not have the red or green bell pepper so I used red onions and caramelized. I used chicken breakfast sausage because I do not eat beef or pork. I think next time I will forgo all the meat and do veggies such as mushrooms and spinach! Serve this with fresh fruit berries and coffee for a special brunch!
I am eating this right now and it is so good!I did not have sausage so I used ham and it is great! I think next time I may add some tomoatos and maybe some spinach to it but then will probably need to add another egg. the great thing about this recipe is that you can use whatever you have in your fridge! Love it!
So easy. So versatile. The only change I made was to add a couple of Tbsp. of milk and to adjust each muffin to the tastes of my individual family members. Some wanted theirs without red bell peppers, my pescetarian didn't want the sausage, etc. It was nice to be able to make those adjustments without any big to do. My mom tried a couple of these and mentioned how well she thought they would freeze. What a great idea, then they would be a great breakfast to pop into the microwave on a busy morning or for kids to have as an after school snack. This is definately a keeper!
Delicious! I used the breakfast chicken sausage links and it was so tasty! Easy to make...I will keep this recipe forever....really good. I did add some green pepper too, for color. Do not overfill...the eggs do rise up.Make sure you oil/grease your muffin tins and the come out easy.
Hash browns were bland at the bottom so next time will add more seasoning before cooking.
I accidentally forgot to pre bake the hash brown crust on my 2nd batch and they still tasted as good as the first batch. Plus they were easier to get out of my muffin pan. However the 1st batch wasn't difficult to get out of the muffin pan either.You just don't want to rush it....even though you want to cause they look and smell so darn good!
We made these for Easter weekend. They were quick and easy. They also heat up very well after the fact, so they are wonderful to make ahead of time!!!
This recipe was awesome even though I didn't have bell peppers or onions on hand and I had to sub bacon for sausage because I didn't have that either. STILL fantastic although the bacon made them a tad bit greasier (kids and hubby still loved it). I also added a pinch of onion powder (since I didn't have onions) a pinch of garlic powder and some seasoned salt. For those who said the hash browns didn't crisp or they stuck, I always bake with Pampered Chef stoneware. I am NOT a PC distributor but I do love the way this stoneware bakes and cooks everything so evenly. Next time I'm trying this with turkey sausage and the onions and peppers. Nonetheless, this is quick and easy enough to make on a school day and it has already been requested to be in the "circulation!" Yum! Thanks! One more thing...so easy to tweak to your liking, add or omit and still be good. Those are recipes I really love!
OMG this recipe is to die for. Made it **exactly** as written with one exception: Instead of using sausage, I made 6 of the cups with cooked bacon and 6 of the cups with steamed asparagus. Love that you can make both a meat and a vegetarian option in the same batch!! Used Pam liberally, along with a non-stick 12 cup muffin pan, and they slid out perfectly after 5 minutes of cooling. For the people who said 2 cups of cheese was too much, try using the thinly shredded 4 cheese Mexican blend. I did this, and 2 cups of cheese turned out to be perfect. Used mashed Ore Ida tater tots for the hash brown crust. Also, you can watch a video of how to make this on the Johnsonville website. Great for entertaining, will make many more times.
I have never made a breakfast casserole in muffin cups like this. It was interesting to try. I read through many of the reviews to make sure I got this right. Some people said that their potatoes did not crisp in the 12 minutes. I kept mine in the oven for 30, 3 racks down from the top. It got some golden spots on the edges at that point and it also helped the potatoes to loosen and form more of a cup. They also have to be flattened well to make room for the other filling. To help with browning I also sprayed the muffin cups with PAM and then after shaping them spritz the tops with olive oil. I had a good durable muffin pan, so it helped immensely with avoiding sticking. I just set it on a sheet pan for ease. After the potatoes were done, I then followed the rest of the recipe as is. I noticed the recipe calls for 12 links and the package has 14. I was able to fit 5~6 sausage pieces in each cup or about 11~12 links, as suggested. After adding the egg mixture I baked them for 18 minutes. I let them kool about 15 minutes before removing from pan. I had a plastic knife ready to loosen them up, but they slipped right out of the pan with no problems. I would not have thought to make a breakfast recipe like this, but I liked how it created individual servings. I would just serve it with some cut up fruit or oj for a rounded breakfast.
Quick and easy! I used Ore-Ida tator tots (2 per silicone muffin cup) instead of the frozen hash browns, and 1/2 package of Johnsonville Ground Mild Italian Sausage instead of the breakfast links. I agree with others that the 2 cups of cheese would have been too much, and I used about half that amount. These were so cute, and made a nice "Brinner" (Breakfast for Dinner) tonight! I served it with quartered tomatoes with basil, toast & OJ. Had dinner on the table in no time. Thanks Johnsonville! UPDATE (4/13/14): I made these again today, and this time I took the advice from Baking Nana and used russet potatoes shredded in my food processor, rinsed in my salad spinner and spun dry. Worked great (much better than the tator tots I used last time)! I only used 8 links of Johnsonville Original Breakfast Sausage (cutting each link into 6 pieces, and using 4 pieces per muffin cup. I also used pepper jack cheese which I shredded myself (about 1 cup), because that's what I had on hand. These turned out perfect! So pretty, so tasty, and the perfect addition to our brunch today.
First time I've ever cooked sausage links in the oven. Followed the instructions on the Johnsonville® pkg and baked 12 minutes @ 350 degrees F for perfectly cooked sausage. No skillet to clean, no grease from splattering, this is the way to go, and it's now my go-to method! This was Breakfast for Friday Night Dinner, and these really are appropriately named because we thought they were "amazing." Followed the recipe to the letter, and wouldn't change a thing. Had some left over, and they went into the freezer for a quick reheat weekday breakfast. ****UPDATE 3.15.17***** Forgot to put the muffin tin with potatoes in the oven to bake for 12 minutes, just put in the sausage pieces and egg mixture, and they still baked up beautifully. Saved myself a step, and will do this in the future. Used Colby Jack cheese (what I had on hand), and it worked well. Into the freezer for a quick breakfast-to-go!
This is so yummy. It is great for breakfast, lunch or dinner. I made it for dinner and served it with a side salad. The leftovers were great warmed up for breakfast the next morning. I shredded 2 cups of fresh potatoes, rinsed and spun dry in a salad spinner and it worked perfectly instead of buying frozen hash browns. My package of sausage links had 14 so I cut the other two up and put on top of the muffins prior to baking. Definitely will be making again!
My family loved them and I'm glad I can freeze them. They are perfect for the grandkids when they sleep over.
These were pretty good; I'm not much of an egg person and I liked it better than I expected I would. I could not get all of the sausage to fit in the cups though, even cutting down on some of the cheese mixed in. Also, I made them with cupcake liners and I wish I would have skipped the liners. With a great nonstick pan the liners are not necessary and just stick to the food.
Easy and delicious. I've made this several times now and they always come out great. The potatoes were crispy - I used Ore Ida country style hash browns and they turned out great. I don't like peppers and chives so I left those out, but I don't think it mattered a bit. The sausage was mild but flavorful and the eggs came out great. This would make a great on the go breakfast, too. A keeper for sure!
Turned out delicious. Made exactly as written.
Really great flavors and presentation. Do follow the directions and have some paper towels ready to remove some of the oil collected at the bottom of the cups. This would be a great take along recipe for family and church brunches. This really is just a casserole recipe made in a muffin tin. This recipe was extremely easy to prepare.
I just got these out of the oven a few minutes ago. I have to say, they are very tasty. I did have to use a roll of sausage because I didn't have any links thawed out, though. I also had only put about 1 2/3 cups of shredded colby/jack cheese(it was what I had on hand). I sprinkled a little garlic powder over the potatoes before I mixed in the butter and seasoning for a little extra kick. TIP:I don't know if it was the sausage, the cheese or the butter, or a combination of all three, but there was a lot of grease bubbling over the side of the pan and dripping on the oven bottom, so next time I will use a pan under the muffin pan and I will also use foil cupcake liners, as the potatoes didn't come completely out of the muffin cups.It will make cleanup a lot easier!
This recipe is amazing! I made it just like the recipe only I added5 min. To the total cook time. I took it to a breakfast and everyone loved it !
Amazing is right! They're like delicious little sausage quiches! Elegant, easy and quick! Very nice. It took a while for my hash brown crusts to brown. Much longer than 12 minutes. (Maybe it was the pan, or my oven is not heating properly.) They turned out fine though. I'd make these again. My favorite destination for breakfast is now JOHNSONVILLE! Thank you, Johnsonville!
These muffin cups were amazing! Great for dinner as well as for breakfast!I think I may have used too much hashbrowns because it took 10-15 minutes longer than the instructions to crisp them up. I made the recipe as written except for variations based on taste for each member of my family. That's what I love about these - they are so versatile. One can add ingredients that they like to each cup making them customizable - I left out the cheese for all but mine (and I just sprinkled it on top) and put no peppers in some of them. I even made a few using a some prepared crescent roll dough instead of hashbrowns for my potato averse son. Everyone gobbled them up!
I made these for dinner tonight and they were a big hit! I didn't use all the sausage or cheese called for. It would have been WAY too much. I used maple flavored Johnsonville breakfast sausage and O'Brien style hash browns. The egg mixture could use a little salt and pepper, but otherwise they tasted great! Several people mentioned they had trouble with these sticking, but I used vegetable shortening instead of cooking spray to grease my muffin tins and they came out of the pan very easily. Will definitely make again!
De-lish! And so pretty! I loved the potatoes on the bottom. Next time I might cook the potatoes a little longer just to crisp them up some. I did use about half the cheese called for, but that's personal preference. We will definitely make these again.
This were tasty. Be sure to cook the potatoes long enough until they are crisp so they will slide out of the pan. Otherwise, they may stick to the pan, even after spraying with cooking spray.
Wonderful... I even liked them cold.
Only a few changes; cooked bacon in a small cast iron skillet and used the skillet as the cooking vessel, there are only 2 of us. Adjusted ingredients accordingly, used 4 eggs and cut back on everything else. Will definitely make again
We thought these were great! Very easy to customize for my daughter who isn't eating a lot of meat these days - I simply didn't add the sausage to several of the muffin cups. Mine turned out perfectly, although I felt the hash browns are sort of lost in the bottom (and hash browns are probably my favorite part of breakfast!). This would also be good cooked in a casserole dish which would probably appeal more to men - somehow I think a big square wouldn't be as "dainty" as the muffins, but they were perfect for me and my girls!
Very good, simple recipe. Added a couple minutes to the first hashbrown baking step. Will likely add a couple more minutes next time so they get crispier. I might not have pushed them down enough in the muffin pan. They didn't fall apart, stayed in the muffin shape. Very easy and very good.
Delicious and easy. Definitely a keeper.
Not sure what I did wrong, but mine did not come out of the muffin pans. Ended up having to use a spoon to scoop them out. The flavor is good, but I agree with other commenters that it calls for too much cheese and definitely too much sausage. I think my trouble might have been with the hash browns. They didn't go all the way up the sides and they never really got golden brown, even though I cooked them longer than the recipe calls for. It may have been the positioning of my oven rack, which I ended up adjusting. I can see how this recipe could easily be adapted to different flavors and I really want to use it again but I'd have to figure out how to make the hashbrown component work, first.
Only need to be sure that sausages are gluten-free, and this is a gluten-free recipe! Yay! Meredythe B.
ABSOLUTELY use foil muffin liners. at least, if you did, as i did, use shredded sweet potatoes instead of the hashbrowns. but they are divine. i enjoyed every bite, and then spent an hour cleaning my muffin pans! (worth it!) :)
I made several changes with this recipe based on what I had on hand, specifically Johnsonville Italian sausage and Ore-Ida cubed hash browns. I just didn't think the cubes would make that outer crust in the muffin cups, so I cooked the sausage in a black skillet and then added the thawed hash browns and extra orange bell pepper. Then I mixed together my eggs, poured them over the sausage mixture, and sprinkled with chives. I baked the skillet in the oven until a toothpick came out clean. After it had been in the oven a while, I realized I had completely forgotten the cheese, so I just added it on top at the end, and it worked out great. This was a delicious dinner served with a salad, and I'll probably make it the same way again just because it's one-pan easy! ***UPDATE 4-15-14 I finally made this recipe as written - in muffin form. I still like it. This time I served the muffins with grits and orange slices. Delicious for breakfast or dinner!
These were great! They freeze very well too. We love using Johnsonville and all of their recipes have turned out great for us!
1) I didnt measure...like anything.... 2) I finely chopped spinach and added 3) 1/2 egg whites and 1/2 whole eggs cook slightly different..whites seem to take a tad longer 4) hash browns took about 22min in oven.to brown 5) I didnt have onions or chives (oops) but I had dehydrated onions I added to the egg mixture Taste is absolutely WONDERFUL! I would definitely make again!
Everyone loved these for Easter brunch. I added fresh jalapeno, and made pico de gallo to go with.
This was so good! I made this dish this morning to have with a friend of mine who is helping me pack my house up for an upcoming move. It was a hit! She kept going on and on about how delicious and "perfect" these were! I had to give her the recipe before she left today :-) Ok, the only things I did differently was I baked the hash browns for the length of time the recipe called for, but they didn't crisp up like I wanted. SO, I simply turned on my broiler and let them crisp up that way. The other thing I did was I cut back one of the eggs. I used 5 instead and it was exactly the right amount of egg mixture I needed. I was able to fill each muffin tin level to the top. Oh, and instead of bagged cheese, I grated my own. So , this recipe didn't need any adjusting except for 1 egg less. I call this dish a SUCCESS!
I made these for a Sunday morning breakfast and they were way more work than I prefer for such a simple result/flavor. Any make ahead egg egg bake w/similar ingredients tastes the same w/fewer steps. My other issue is the ingredients: this is a brand sponsored recipe, so you'd assume they know their brand. Jville breakfast sausages come in a 14 pack, yet this recipe calls for just 12 (and I used just 4 and it was plenty). Shredded potatoes come in much larger packages, so now I'm forced to come up with a use for the rest of the (thawed, per directions) potatoes or they'll go to waste. These taste fine, but just aren't worth the effort/waste in our world. THANKS for the recipe, Jville.
Do not use muffin cups. Pain to get off of them!
These were easy and quick to put together. Mine were a little salty, but it's because I added salt when the recipe did not call for it. Mine were also a little runny, so be careful with how much liquid you add. I did add a bit more liquid than called for. Everyone enjoyed these and the best part is they are Gluten Free!
Great recipe but I made some changes. Instead of adding red pepper I used Rotel out of the can. I also used sausage and crumbled it up and mixed it in with the egg.
I like creative recipes like this but they usually don't turn out for me the first time so I iterate. My 1st attempt tasted good but stuck to the bottom of the pans despite greasing them. My second attempt didn't taste as good and still was a pain to clean up. My 3rd attempt (so far) was to use parchment paper baking cups and cleanup problem was solved. I'm still working on flavor but my 3rd attempt used thawed country style hash browns precooked in a skillet with onions and green peppers for about 8 minutes (basically potatoes O'Brien). I made a nest of the pre-cooked hash browns in the bottom of each cup but didn't try to press them real hard. I followed the rest of the recipe as written and they turned out great style wise but need work on flavor -- looked just like the picture on this recipe. Bottom line, try parchment paper cups if you are having problems with sticking and don't aggressively press the potato mixture into a cup shape (which can cause sticking), make a looser nest instead.
Yummy! But I'll definitely use cupcake liners next time, they stuck to the pan, even well greased. Just used about half a package of ground sausage, and I recommend putting the cheese in first, then pouring the eggs in. Also had to changes the ingredient amounts a bit, more eggs and potatoes and less cheese.
Quick and easy for breakfast. You can use a variety of leftovers, whether its veggies or cheeses, and just toss them into the muffin tins for a versatile breakfast. Make sure to use non-stick muffin tins though, I used Pam and it was still difficult to get the muffin cups out of the tins.
Great Brunch Recipe or for a light dinner! This is the second time I had made it, so I changed it up a little. Instead of the Johnsonville® original breakfast links, I used a half-cup of Johnsonvile® mild italian sausage. instead of the bell pepper and onion, I used a can of green chilies and sliced black olives. It was great!
Tasty good but was impossible to remove from the muffin cups without the whole thing crumbling into bits.
These were wonderful, and easy to prepare. Froze nicely. Really a keeper for a quick meal.
This is a delicious recipe. After perusing comments, I knew that I could substitute/change ingredients and still have a great tasty breakfast muffin. So I modified based on what I had in the fridge as well as my family preferences and what could fit into the muffin cup! I used frozen tater tots instead of hash browns. I microwaved them for 4 minutes and used 4 per muffin cup as a base. My family also prefers spicy so I added salsa to the egg mixture as well as to the layered ingredients and added cilantro and avocado in the cup. Next time I make these (and that will be soon!) I will take a little more care in assembling these. Hubby prefers to taste each ingredient in every bite. So I'd layer it more like a lasagna ensuring he gets a yummy taste of every ingredient with each bite. I may use bacon next time for taste comparison. And, to get around other reader's comments regarding sticking to the muffin pan, not only did I spray the pan but cut and used small pieces of parchment paper. The muffins came out with no problems and the pan was easy to wash!
I normally don't write reviews, but felt compelled to do so. Fantastic! Thank you...I do find them labor intensive, however, for brunch and to freeze for later use, it's worth the effort. I didn't have links and used Bob Evans italian sausage. It gave it a nice tangy taste. Doubled the recipe, and mixed eggs with pepper and sausage. Used my convection oven, and sprayed top of hash browns. Also make both large muffin cups and smaller ones. Since my family loves to eat, I think I will on make the larger ones in the future. Great recipe...thanks!
They were ok. I was a little disappointed at the lack of flavor. Took them to a church breakfast and there were a lot left.
Loved this recipe. Used breakfast patties which were already skinless, so browned and crumbled this sausage. Liked the crispy potatoes.
These were really good. I was nervous about how the potato cup would turn out, but it was great. I didn't get to use the Johnsonville product but substituted another meat. These are good reheated in foil before school!!
These were good, everyone really liked them. I did make some substitutions, I subbed bacon for the sausage and moitted the pepper. There is a another recipe on this site called egg and cheese puffs that uses cottage cheese in the recipe, cottage cheese would have been good in this too. (And I hate cottage cheese in everything else, but it works when baked). My advice would be to cook the hashbrowns longer, and maybe broil them for a minute at the end, mine took a long time to cook and they never really looked crispy and brown. GThey still tasted good though.
Made these for my husbands friends. They were a hit!!
My family loved them. Easy to make. I personally didn't care for the hash browns in them but that is just me - hash browns aren't my favorite. Next time I'll try it without and with more egg just to play around with it. I loved having a muffin cup - perfect for reheating on mornings when you're running out the door.
This recipe is very very good! Keeper for make ahead type of breakfast! I did not have enough green onion so I chopped a bit of yellow onion and added it to the egg mixture. It ended up great! My only mistake was that I used cooking spray which I think was not enough for preventing them to slightly sticking to the muffin pan.
The hash browns I picked up at the grocery store were the chunky cubes so I just put them in the bottom of a casserole dish instead of the muffin tins. It worked great and everyone loved it.
My family loved these! Even my picky 9 year old! My husband thought they'd also be good using ground Johnsonville sausage instead of the breakfast links. I also found that the hash browns didn't crisp after 12 minutes. I put them back in the oven for another 15 and they were perfect!
Made these lil yummies for an office breakfast meeting and everybody loved them!!! I just added some extra seasonings and it turned out perfectly! Printing out the recipe now to give to my coworkers :)
These were delicious. I did have a bit of trouble with the hash browns. First, I couldn't get them up the side of the muffin cup and second they would not brown. After 18 minutes I pulled them out and blotted the hash brown cups of the excess butter. They finally browned after 23 minutes. The rest of the assembly was easy and the outcome was delicious.
very good. high protein!
These were ahhhh-mazing! The only thing I did different was use sharp cheddar and I used green bell pepper because I had it on hand. My family loved this!
Love, love, love Johnsonville sausage. These were very easy to make, did not have any problems getting them out of the muffin tin which I sprayed with non-stick spray. I love this sausage so much that I ate a ton of it before finishing the dish. Like others did I used less cheese but still had all items leftover so I just threw them all together and told my husband to eat for breakfast and I took the pretty ones to work. lol
No matter what their shape, they are delish! I used my popover pan Amazing Muffin Cups... and they came out cone shaped! LOL! I've been making these for years, even included them in a cooking class I taught a few years back and some of my students still are making them for a quick brunch or fast dinner for the fam. I like to add a little hot sauce to my eggs and some chopped spinach but however you slide on this one it's going to be a winner with Johnsonville breakfast sausages.
Lets just say we have a new favorite for breakfast. These are wonderful fresh out of the oven or reheated the next day. The Hubs put one on an English muffin for a breakfast sandwich the next day and one of my kids put two in a tortilla, wrapped it up and ate it on the way out the door to school. I made two versions - one with the shredded potatoes and I found they they stuck in the pan a bit. Second version I use some potato rounds that just fit in the bottom of the pan. The verdict was that everyone preferred the potato round better. More potato flavor and more substantial to bite into. Next time I make these I will add some fresh parsley and perhaps some other veggies like shredded zucchini, mushrooms and onion. Lots of possibilities with this recipe. I did freeze two just to see what it would be like. Well, they freeze best when completely cooled. First batch they were still too warm and they defrosted "sponge like". The second time I refrigerated the muffins first then froze. We reheated for 40 seconds and they were perfect! I plan on making a large batch to take on vacation and for on-the-go days when you need something quick. What could be better -These are easy enough to whip up and will last (if your lucky!) a few days in the fridge AND they freeze well!. Great recipe we will be making again! **My daughter came up with the idea to maybe try using silver dollar pancake on the bottom of the cupcake - will be giving that a try too! :)
These were great, i think i should have left my hash browns in the oven a little longer, they werent as crunchy as I wanted them to be, maybe its my oven. I have tried these with real potatoes and I like them much better with the Ore-Idea.
These were a big hit. I altered the recipe just a smidge. There were NO leftovers. The most challenging step was getting the hash browns spread in the cupcake tins. Oh! and I recommend spraying the pan first. I didn't it was a pain to clean. :-P
Delicious little treats. We had breakfast for dinner. I made 9 of these, and the two of us finished them with no problem. Very, very good and also very easy. We'll do this one again for sure! Thanks, Johnsonville!!
I loved it! First, I cut 5" squares from parchment paper to line muffin tin. Then, I substituted jalapenos in a jar for the peppers, bacon for the sausage, and Simply Potatoes southwestern hashbrowns for the crust. Delicious!
This tasted very good but just wouldn't brown up for me! I put it under the broiler but that just browned the top, not the bottom and sides. Mine also stuck to the pan. I doubled the salt & pepper for the hash browns and I also added salt & pepper to the egg mixture. I used 1/2 of a 32 oz. bag of hash browns, which was just enough for 12 muffins. This was very tasty and the sausage inside was a nice surprise for my family!
These were pretty yummy! If I had to change anything though, I'd add less cheese. They made them more chewy and less airy. If fact, I'd omit the cheese all together. These make great lunch pack items for the next day though. I had them for lunch 2 days in a row. I will make these again! Also, I must add that Johnsonville sausage is the best breakfast sausage I have ever tried. Perfect flavor and really juicy.
A different option for breakfast. Great to take on the go or to storage in the fridge and eat them when needed. I love to have them with salad for brunch. You can reheat them for a few seconds in the microwave or eat them cold, they taste delicious anyway.
Very easy and delicious! I will be doing this recipe again and will use it as a base and I will put my personal touch to it.
I was looking for something that I could make on the week-end, freeze then bring to work for breakfast and this worked very well. I did make some changes for subsequent batches: I bought a bigger muffin pan & mashed fresh potatoes with some cheese and lined the cups with them. I followed the recipe after that, including browning the potatoes. This worked best for me & they are wonderful! I freeze them in individual baggies, then keep them in a freezer bag to grab & go. Bacon & plain cheese works well, too. Wicked good recipe!
I thought this was a great recipe. Out did seem like an awful lot of cheese the first time I made it but go with what the recipe says. The only change I had to make was baking time for the hash browns. Mine were done perfectly after 18mn. Other than that no changes, everybody loved them. Next time I'm going tho try steak onions and mushrooms!