Sausage & Hashbrown Egg Muffins
Breakfast Ideas for Breakfast Sausage
Jones sausage, crispy hashbrowns, peppers, onion and fluffy eggs create delicious and convenient handheld breakfast bites. Recipe by Real Food Dietitians.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 package | Jones Dairy Farm All-Natural Chicken, Turkey, or Pork Sausage links |
| 1 tablespoon | olive oil, divided |
| 2 1/2 cups | frozen shredded hashbrowns |
| 3/4 cup | diced red bell pepper |
| 3/4 cup | diced green bell pepper |
| 1/2 cup | diced yellow onion |
| 8 | eggs |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | pepper |
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Directions
-
Heat oven to 350°F. Grease a muffin pan with cooking spray or liners.
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Heat sausage links in a skillet over medium heat according to package directions. Remove and slice.
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Heat 1/2 tablespoon olive oil in skillet over medium heat. Add hashbrowns and cook according to package directions, until lightly browned. Remove and set aside.
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Heat the remaining olive in skillet over medium heat. Add peppers and onion and sauté until tender, 4-6 minutes.
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Whisk eggs in a large bowl. Season with salt and pepper.
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Divide hashbrowns, pepper mixture, and sausage slices among muffin cups. Top with eggs.
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Bake 18-22 minutes, until the centers of egg muffins are firm and cooked through.
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