Sausage & Hashbrown Egg Muffins
Make Once on Sunday, Grab and Go All Week
These Sausage & Hashbrown Egg Muffins layer crispy frozen hashbrowns, sautéed peppers and onion, and sliced Jones Golden Brown All Natural Sausage Links into a muffin tin, then top each cup with whisked egg and bake until set. Twelve protein-packed, grab-and-go breakfasts ready in 45 minutes.
Ingredients
- 1 package Jones Dairy Farm Golden Brown All Natural Chicken, Turkey, or Pork Sausage Links
- 1 tablespoon olive oil, divided
- 2 1/2 cups frozen shredded hashbrowns
- 3/4 cup diced green bell pepper
- 1/2 cup diced yellow onion
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
Heat oven to 350°F. Grease a muffin pan with cooking spray or liners.
Heat sausage links in a skillet over medium heat according to package directions. Remove and slice.
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.
Heat the remaining olive in skillet over medium heat. Add peppers and onion and sauté until tender, 4-6 minutes.
Whisk eggs in a large bowl. Season with salt and pepper.
Divide hashbrowns, pepper mixture, and sausage slices among muffin cups. Top with eggs.
Bake 18-22 minutes, until the centers of egg muffins are firm and cooked through.
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