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Amazing Muffin Cups

From the Kitchen at Johnsonville Sausage

"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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50 m servings 224 cals
Original recipe yields 12 servings

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  • Prep

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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 400 degrees F 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.


  • 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.

Nutrition Facts

Per Serving: 224 calories; 18.3 g fat; 8.7 g carbohydrates; 11.2 g protein; 114 mg cholesterol; 413 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 255
  1. 317 Ratings

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.

Most helpful
Most positive
Least positive

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...

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 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 reduced the amount of sausage for our family preference, but these have a nice, solid taste to them + were quick + easy to make. THIS IS AN EXCELLENT BASE RECIPE. I've already made several bat...