Thawed hash browns, 2 cups
crumbled half a pound of breakfast sausage
Minced bell peppers, half a cup
Diced onions, half a cup
1/4 cup of cheddar cheese, shredded
six big eggs
quarter cup of milk
Toss with salt and pepper for flavor.
a quarter teaspoon of garlic powder
Half a teaspoon of powdered onion
Chopped fresh parsley, 1 tablespoon (optional)
How to Follow
Warm up a muffin pan in the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Brown and fry the morning sausage through in a pan over medium heat. Remove any surplus of oil and put aside.
Put the cooked sausage, bell peppers, onions, hash browns, and shredded cheddar cheese in a big bowl and stir to incorporate. Be sure to mix well.
Mix the eggs, milk, pepper, garlic powder, onion powder, salt, and pepper in a separate bowl until well blended.
Add the egg mixture to the hash brown mixture and mix until everything is combined.
Divide the batter among the muffin pan cups and fill each one three quarters of the way to the top with batter.
The muffins should be baked in a preheated oven for twenty to twenty-five minutes, or until they are firm and slightly brown on top.
Once taken out of the oven, let muffins to cool for a few minutes in the pan before moving them to a wire rack to cool down a little further.
Warm the dish and top with chopped fresh parsley, if preferred.
Tips and Variations
These muffins may be adapted in a variety of ways to suit your taste. To change up the protein source, try using turkey sausage or a vegetarian sausage instead. Spinach or zucchini are great additions if you’re trying to increase the vegetable content. If you want it hotter, throw in some chopped jalapeños or a dash of red pepper flakes. For a more diverse taste profile, cheese enthusiasts may choose pepper jack and mozzarella, among others. Finally, you may make the egg mixture creamier by using a dollop of cottage cheese or ricotta.
