Breakfast Hash Brown Casserole Muffin Cups Recipe 425 Recipes

AMAZING MUFFIN CUPS

Amazing Muffin Cups image

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

Provided by From the Kitchen at Johnsonville Sausage

Categories Trusted Brands: Recipes and Tips

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes, thawed
3 tablespoons butter, melted
⅛ teaspoon salt
⅛ teaspoon pepper
6 eggs, lightly beaten
2 cups shredded 4-cheese Mexican blend cheese
¼ cup chopped red bell pepper
chopped fresh chives or green onion

Steps:

Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
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.
Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
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.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 8.7 g, Cholesterol 114.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 9.3 g, Sodium 412.6 mg, Sugar 0.3 g

SCRAMBLED EGG HASH BROWN CUPS

Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

BREAKFAST: HASH BROWN CASSEROLE MUFFIN CUPS RECIPE - (4.2/5)

Breakfast: Hash Brown Casserole Muffin Cups Recipe - (4.2/5) image

Provided by LynnK

Number Of Ingredients 9

Ingredients

3 cups Ore-Ida hash browns, thawed
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
12 links Johnsonville original breakfast sausage
6 eggs
2 cups (8 ounce) Shredded Sargento 4-Cheese Mexican blend cheese
1/4 cup red bell pepper -- chopped
chopped fresh chives or green onions

Steps:

In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set.

HASH BROWN BREAKFAST CUPS RECIPE BY TASTY

Hash Brown Breakfast Cups Recipe by Tasty image

Here's what you need: frozen shredded hash brown, shredded cheddar cheese, olive oil, eggs, salt, pepper

Provided by Tasty

Categories Breakfast

Yield 12 cups

Number Of Ingredients 6

Ingredients

20 oz frozen shredded hash brown, thawed
1 ¼ cups shredded cheddar cheese, shredded
1 tablespoon olive oil
12 eggs
salt, to taste
pepper, to taste

Steps:

In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, Sugar 0 grams

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