Sausage and Cheese Breakfast Muffins

🧂 Ingredients

• 20 oz. bag refrigerated Simply Potatoes shredded hash browns
• 1 tbsp. olive oil
• 1 tsp. sea salt

  divided use
• 1/2 tsp. ground black pepper

  divided use
• 2 cups Fiesta blend cheese

  divided use
• 16 oz. pkg. mild pork sausage
• 9 extra large eggs
• 1/2 cup orange bell pepper

  chopped
• 1/2 cup red bell pepper

  chopped
• 1 tsp. dried thyme

  divided use
• 1 tsp. dried rosemary

  divided use
• 1 tsp. dried parsley

  divided use
• 1/2 cup half-and-half

  or 2% milk or cream

Instructions

• 1 Preheat oven to 400°.
• 2 Spray 24 muffin tins very generously with olive oil cooking spray.
• 3 Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the
  salt and pepper in a large mixing bowl.
• 4 Divide mixture evenly between 24 muffin tins and press down.
• 5 Sprinkle each muffin with parsley, rosemary and thyme.
• 6 Bake at 400° about 10-15 minutes or until potatoes are crispy.
• 7 Meanwhile, place sausage in a large skillet and cook over medium heat until no
  pink remains.
• 8 Mash the sausage down with a hamburger chopper while cooking to break the
  sausage into very small pieces.
• 9 When sausage is cooked through, remove sausage to a paper towel-lined plate to
  drain.
• 10 Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
• 11 Add remaining 1 cup cheese, remaining ½ tsp. salt and ¼ tsp. pepper, cooked
  sausage, red and orange bell peppers and half-and-half or milk.
• 12 Stir to combine.
• 13 Pour egg-sausage mixture evenly over each potato muffin crust.
• 14 Sprinkle with additional salt, pepper, parsley, thyme and rosemary, if desired.
• 15 Bake an additional 10-15 minutes or until eggs are cooked through.
• 16 Allow muffins to cool in muffin tins about 5 minutes before removing.
• 17 Serve hot or lukewarm.

Nutrition Info