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.

15 mins
Prep Time
45 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients
1 package

Jones Dairy Farm All-Natural Chicken, Turkey, or Pork Sausage links

1 tablespoon

Olive oil, divided

2 1/2 cups

Frozen hash browns

3/4 cup

Diced red bell pepper

3/4 cup

Diced green bell pepper

1/2 cup

Diced yellow onion



1/2 teaspoon


1/2 teaspoon



  1. Heat oven to 350°F. Grease a muffin pan with cooking spray or liners.

  2. Heat sausage links in a skillet over medium heat according to package directions. Remove and slice.

  3. Heat 1/2 tablespoon olive oil in skillet over medium heat. Add hash browns and cook according to package directions, until lightly browned. Remove and set aside.

  4. Heat the remaining olive in skillet over medium heat. Add peppers and onion and sauté until tender, 4-6 minutes.

  5. Whisk eggs in a large bowl. Season with salt and pepper.

  6. Divide hash browns, pepper mixture and sausage slices among muffin cups. Top with eggs.

  7. Bake 18-22 minutes, until the centers of egg muffins are firm and cooked through.

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