Sausage, Egg, Cheese, and Hash Brown Breakfast Muffins are a perfect way to start your day. These irresistible muffins are quick and easy to prepare and can be made ahead of time. These handheld wonders are packed with all your yummy breakfast ingredients combined in one delightful package. Plus, they’ve earned the highest rating from the Master Taste Tester of anything I’ve ever made!
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Ingredients – Here’s What You’ll Need
I used the following ingredients in this savory recipe.
- The Sausage: My sausage of choice was Jimmy Dean’s Hot Sausage. However, you can use your favorite breakfast sausage in this recipe. A savory sausage or spicy sausage, however, works best.
- The Eggs: I used four large eggs in this recipe.
- The Cheese: The cheesy goodness in this recipe was supplied by cottage cheese, extra sharp Cheddar cheese, and Swiss cheese. You may be thinking that cottage cheese is an odd ingredient. However, it adds a subtle taste and a creamy texture to the muffins. Plus, it blends with the other ingredients in such a way that you’d never know it was included.
- The Hash Browns: I used store-bought refrigerated hash browns (Simply Potatoes) rather than frozen hash browns in this recipe. The reason was that the refrigerated hash browns are dry and ready to use. You could also use frozen hash browns, but they need to be thawed and squeezed dry. Paper towels work well here.
- For Added Flavor: Sautéed chopped onions, Kosher salt, and freshly ground black pepper are included for added flavor.
Easy Prep – Step-by-Step Directions
Preparing the ingredients for this awesome dish is quick and easy. Here are the step-by-step directions.
- I started by browning and crumbling the sausage in a nonstick skillet over medium heat. This took about 10 minutes.
- Once the sausage had lost all of its pink, I transferred it to a plate lined with paper towels to allow the grease to drain.
- I returned the skillet to the stovetop and added the onions. There was enough residual grease in the skillet from the sausage, so I didn’t need to add any butter. I sautéed the onions until they started to soften. This took about five minutes.
- Once the sausage and onions were cooked, I turned to the magic of my food processor fitted with a steel blade. I added the eggs and the cottage cheese to the food processor and pulsed them five times.
- Then, I added the hash browns, the cooked sausage and onions, Cheddar cheese, Swiss cheese, salt, and pepper to the egg mixture. I pulsed the ingredients five times. That’s it – the egg mixture was perfectly blended and ready for use!
Making the Sausage, Egg, Cheese, and Hash Brown Breakfast Muffins
- I sprayed the muffin cups of a 12-cup regular muffin pan with nonstick spray. Then, using a ⅓ cup measuring cup, I filled each cup with the sausage and egg mixture.
- Once the mixture had been transferred to the pan, I baked the muffins in a preheated 350°F oven for 30 minutes.
- After 30 minutes, the egg muffins were firm to the touch and perfectly cooked. I removed them from the oven and let the muffins cool in the pan for 10 minutes.
- I used a small butter knife to loosen the muffins, which came right out of the pan – no mess or sticking.
All the while, the Master Taste Tester was patiently waiting for his breakfast. He exclaimed that this was the perfect recipe—a supreme compliment.
I agreed that everything about these breakfast muffins was amazing – the way the flavors blended together, the texture, the appearance, everything!
So try for yourself. Yum!
Frequently Asked Questions
Yes. Add the mixture to a casserole dish sprayed with nonstick spray and bake uncovered in a 350°F oven for 30 to 35 minutes.
You can substitute a half pound of cooked, drained, and crumbled bacon for the sausage in this recipe.
Any good melty cheese can be substituted in this recipe.
This recipe can be easily made ahead of time, making a perfect dish the next morning. Just cook the muffins as directed. Then, allow the muffins to come to room temperature and store them in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat in the microwave.
I like adding a dollop of salsa, pico de gallo, or sour cream to the muffins for color and taste. Although they are a complete breakfast all by themselves, I sometimes serve them with toast and fresh fruit, a fruit salad or even old fashioned southern ambrosia on the side.
If you want to surprise Mom on Mother’s Day, consider serving these amazing muffins for brunch. They are certain to be the star of your brunch table. Also, they are equally good at room temperature and are a perfect grab-and-go breakfast.
Other Delicious Breakfast or Brunch Treats
Looking for something delicious and an easy recipe to serve for breakfast or brunch? I have you covered. Here are some of my favorites:
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Recipe
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Sausage, Egg, Cheese, and Hash Brown Breakfast Muffins
Equipment
- Food Processor with Steel Blade
- 12 cup Regular Muffin Pan
- ⅓ cup Measuring Cup
Ingredients
- ½ pound (8 ounces) breakfast sausage (See Tip 1)
- ½ cup (3 ounces) chopped onion (½ medium onion)
- 4 large eggs
- ¾ cup (6 ounces, 170 grams) 4% cottage cheese (See Tip 3)
- 2 cups (9 ounces, 255 grams) refrigerated hash browns (See Tip 2)
- 1 cup (4 ounces, 113 grams) shredded extra-sharp Cheddar cheese (See Tip 4)
- ¾ cup (3 ounces, 85 grams) 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 ⅓ cup of egg mixture to cups of regular muffin pan. Bake in preheated 350°F oven for 25 to 30 minutes or until firm to the touch in the center.
- Remove the egg muffins from the oven and allow them to cool for 10 minutes before removing them from the muffin pan.
- Yield: 12 Egg Muffins. (See Tip 5)
Video
Tips/Notes
- I used Jimmy Dean Hot Sausage in this recipe.
- You could substitute frozen hash browns, thawed and squeezed of water to avoid adding excess liquid to the mixture.
- I used small curd cottage cheese in this recipe. You could also use regular curd cottage cheese.
- You could substitute regular or sharp Cheddar cheese for the extra-sharp Cheddar cheese.
- These Egg Muffins make excellent leftovers. Once they’ve reached room temperature, refrigerate them uncovered until they reach the refrigerator temperature and then store them in an airtight container for up to three days or freeze them for up to three months. Reheat in the microwave.
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