Amazing Muffin Cups Recipe -
Amazing Muffin Cups Recipe
  • READY IN 50 mins

Amazing Muffin Cups

Recipe by  

"Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
  2. In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
  3. Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
  4. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
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  • Option: This recipe can be doubled to make Jumbo Breakfast Muffin Cups. Press hash brown mixture into 12 greased jumbo non-stick muffin cups. Bake crust for 12 minutes. Fill cups and bake 22-24 minutes longer or until set.

Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2014

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!

Most Helpful Critical Review
Jul 25, 2013

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.

Apr 08, 2014

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.

Apr 04, 2014

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.

Apr 07, 2013

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.

Mar 18, 2013

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!

Mar 08, 2013

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!

Mar 23, 2013

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!


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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