Post by Loupy on May 15, 2019 15:33:10 GMT -7
Egg and Potato Breakfast Muffins
From: Lynn @ www.lynnskitchenadventures.com/egg-and-potato-breakfast-muffins/
There are many version of egg cups or breakfast muffins like this out there. I have tried quite a few. The version I am sharing today is the version I came up with and is the one that my family likes best. These can be made ahead and reheated throughout the week. They also freeze great, so make a big batch and freeze the extra.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
Makes: 12 Muffins
Ingredients
1 pound ground breakfast sausage
3 tablespoons butter, melted
4 cups shredded hash browns, (I use the frozen ones that come in a bag and defrost them.)
1/4 teaspoon salt
2 cups shredded colby jack or cheddar cheese
6 eggs
Instructions
Preheat oven to 400 degrees.
Grease a 12 cup muffin tin and set aside.
In a skillet or pan brown sausage until down.
Drain off fat and set aside.
In a bowl combine hash browns, butter and salt.
Divide mixture evenly between muffin cups.
Press onto sides and bottom of muffin cups.
Bake for 10 minutes.
While potatoes are baking crack eggs into a bowl and whisk until combined.
Add cheese and stir to combine.
When potatoes are done remove from oven and scoop cooked sausage into muffin cups dividing evenly.
Scoop or pour egg mixture over meat, dividing evenly between muffin cups.
Bake for 12-15 minutes or until eggs are set and done.
Let cool a few minutes, remove from muffin cups, and serve.
Store leftovers in fridge and reheat for serving.
Or cool completely and freeze for easy breakfasts later on.
Notes
You can change up this recipe using ham or bacon in place of sausage. You can also use a different shredded cheese in place of the cheddar cheese.
From: Lynn @ www.lynnskitchenadventures.com/egg-and-potato-breakfast-muffins/
There are many version of egg cups or breakfast muffins like this out there. I have tried quite a few. The version I am sharing today is the version I came up with and is the one that my family likes best. These can be made ahead and reheated throughout the week. They also freeze great, so make a big batch and freeze the extra.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
Makes: 12 Muffins
Ingredients
1 pound ground breakfast sausage
3 tablespoons butter, melted
4 cups shredded hash browns, (I use the frozen ones that come in a bag and defrost them.)
1/4 teaspoon salt
2 cups shredded colby jack or cheddar cheese
6 eggs
Instructions
Preheat oven to 400 degrees.
Grease a 12 cup muffin tin and set aside.
In a skillet or pan brown sausage until down.
Drain off fat and set aside.
In a bowl combine hash browns, butter and salt.
Divide mixture evenly between muffin cups.
Press onto sides and bottom of muffin cups.
Bake for 10 minutes.
While potatoes are baking crack eggs into a bowl and whisk until combined.
Add cheese and stir to combine.
When potatoes are done remove from oven and scoop cooked sausage into muffin cups dividing evenly.
Scoop or pour egg mixture over meat, dividing evenly between muffin cups.
Bake for 12-15 minutes or until eggs are set and done.
Let cool a few minutes, remove from muffin cups, and serve.
Store leftovers in fridge and reheat for serving.
Or cool completely and freeze for easy breakfasts later on.
Notes
You can change up this recipe using ham or bacon in place of sausage. You can also use a different shredded cheese in place of the cheddar cheese.
