Sausage, Egg, Cheese, and Hash Brown Breakfast Muffins Recipe
Sausage, Egg, Cheese, and Hash Brown Breakfast Muffins are a perfect way to start your day. These irresistible muffins are quick, easy to prepare, and can be made ahead of time. These handheld wonders are packed with all your breakfast favorites in one delightful package.
Equipment
- Food processor with a steel blade
- 12 cup regular muffin pan
Ingredients
- ½ pound 8 ounces breakfast sausage
- ½ cup 3 ounces chopped onion (½ medium onion)
- 4 large eggs
- ¾ cup 6 ounces 4% cottage cheese
- 2 cups 9 ounces refrigerated hash browns
- 1 cup 4 ounces shredded extra-sharp Cheddar cheese
- ¾ cup 3 ounces shredded Swiss cheese
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F. Spray the cups of a 12-cup regular muffin pan with nonstick spray. Set aside.
- Cook and crumble sausage over medium heat until done, about 10 minutes. Drain well on paper towels.
- Sauté onions over medium heat in the same pan used to cook the sausage until they begin to soften, about 5 minutes.
- Add eggs and cottage cheese to a food processor fitted with a steel blade. Pulse process five times to combine. Add hash browns, Cheddar cheese, Swiss cheese, drained sausage, onions, salt, and pepper. Pulse process five times to combine.
- Add a third of a cup of egg mixture to cups of regular muffin pan. Bake for 25–30 minutes or until the muffins' internal temperature reaches 160°F to ensure they’re fully cooked and safe to eat as measured by an instant-read meat thermometer.
- Remove the egg muffins from the oven and allow them to cool for 10 minutes before removing them from the muffin pan.
Notes
Grease your pan well – These muffins like to stick if you don’t.
Use a food processor – It gives the egg mixture a fluffier texture and blends ingredients evenly.
To tell when the muffins are done, Insert an instant-read thermometer into the center of one of the muffins—not touching the pan—to check the internal temperature. They should also be firm to the touch and not jiggly in the middle.
Let them cool a bit before removing them – This helps them hold their shape and makes them easier to pop out.
Don’t overbake – Keep an eye on them toward the end so they stay tender and moist.
Eat them hot or warm. They’re still tasty cold—great for road trips or lunchboxes but they are at their best warm.
Storage: Fridge – Let muffins cool completely, then store in an airtight container for up to 3 days. Freezer—Freeze on a baking sheet, then transfer to a freezer-safe bag. They will keep well for up to 3 months.
To reheat – Microwave 1 muffin for 30–45 seconds or warm in a 350°F oven for 10 minutes.
Nutrition
Calories: 188kcalCarbohydrates: 8gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 86mgSodium: 361mgPotassium: 202mgFiber: 1gSugar: 1gVitamin A: 262IUVitamin C: 3mgCalcium: 153mgIron: 1mg
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