Sausage and Hashbrown Mini Muffins are a bite-sized breakfast treat perfect for busy mornings or meal prepping. These savory muffins combine the hearty flavors of sausage, hashbrowns, and cheddar cheese with a pop of freshness from red bell pepper and parsley.
Their small, portable size makes them an excellent option for brunches, picnics, or as a quick snack. Packed with protein and flavor, these muffins are a crowd-pleaser for both kids and adults alike.
Why You’ll Love This Recipe
• Convenient and Portable: Ideal for on-the-go breakfasts or snacks.
• Customizable: Easily adjust the ingredients to suit your preferences.
• Meal Prep Friendly: Make ahead and enjoy throughout the week.
Ingredients
• 450 grams (1 pound) ground sausage
• 450 grams (2 cups) frozen hashbrowns, thawed
• 225 grams (1 cup) shredded cheddar cheese
• 120 grams (1/2 cup) diced red bell pepper
• 60 grams (1/4 cup) diced onion
• 60 grams (1/4 cup) chopped fresh parsley
• 4 large eggs
• Salt and pepper, to taste
• Cooking spray
Instructions
Step 1: Preheat and Prep the Pan
1. Preheat your oven to 375°F (190°C).
2. Spray a mini muffin tin with cooking spray to prevent sticking.
Step 2: Cook the Sausage
1. Heat a skillet over medium heat and cook the sausage until browned and fully cooked.
2. Drain any excess grease and set the sausage aside to cool slightly.
Step 3: Combine the Ingredients
1. In a large mixing bowl, combine the cooked sausage, thawed hashbrowns, shredded cheddar cheese, diced red bell pepper, diced onion, and chopped parsley.
2. In a separate bowl, beat the eggs and season with salt and pepper. Pour the eggs into the sausage mixture and fold until all ingredients are evenly combined.
Step 4: Fill the Muffin Tin
1. Spoon the mixture into the prepared mini muffin cups, filling each one almost to the top.
2. Press the mixture lightly into the cups to help them hold their shape.
Step 5: Bake
1. Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown and the muffins are set.
Step 6: Cool and Serve
1. Let the muffins cool in the pan for 5 minutes before carefully removing them.
2. Serve warm, or let them cool completely and store for later.
Tips
• Cheese Variations: Swap cheddar for Monterey Jack, pepper jack, or gouda for different flavor profiles.
• Add Heat: For a spicy kick, mix in diced jalapeños or a pinch of red chili flakes.
• Vegetarian Option: Substitute cooked sausage with sautéed mushrooms or plant-based crumbles.
Storage Options
• Refrigeration: Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
• Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe container. Reheat directly from frozen in the oven or microwave.
Sausage and Hashbrown Mini Muffins are a versatile, flavorful dish that’s perfect for any time of day. Enjoy their crispy edges and savory goodness warm out of the oven or as a quick meal on the go!
