These Sausage and Hashbrown Mini Muffins are a savory and satisfying breakfast option. They combine flavorful sausage, crispy hashbrowns, and gooey cheddar cheese into bite-sized muffins perfect for on-the-go mornings or a delicious brunch spread
Ingredients:
- 450 grams (1 pound) ground sausage (choose your favorite)
- 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:
- Preheat your oven to 375°F (190°C) and spray a mini muffin tin with cooking spray.
- Cook the sausage in a skillet over medium heat until browned. Drain the excess grease and set aside.
- In a large bowl, combine the cooked sausage, hashbrowns, shredded cheddar cheese, diced red bell pepper, diced onion, and chopped parsley.
- Beat the eggs in a separate bowl and season with salt and pepper. Pour the beaten eggs into the sausage mixture and fold until well combined.
- Spoon the mixture into the mini muffin cups, pressing down lightly to ensure they hold together.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the muffins are set.
- Let the muffins cool slightly before serving.
Enjoy these delicious Sausage and Hashbrown Mini Muffins for a hearty breakfast or snack!
