Amazing Muffin Cups

Amazing Muffin Cups

192

"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

50 m servings 224 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

192
  1. 240 Ratings

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Most helpful positive review

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 shr...

Most helpful critical review

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.

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 shr...

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 greas...

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 s...

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 c...

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. Absolut...

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. The...

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-be...

I made the following substitutions: Being on a paleo diet the potatoes were OUT. I subbed shredded turnip and cauliflower. I used crumbled turkey sausage; instead of 6 whole eggs, used 3 and su...

These are delicious but I rated 4 stars due to the fact that I think some of the amounts are a little off. I used about half the sausage and half the cheese called for. With these modifications...