Sausage, Egg, Cheese, and Hash Brown Breakfast Muffins

5 from 5 votes

Sausage, Egg, Cheese, and Hash Brown Breakfast Muffins

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 breakfast favorites in one delightful package.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Brunch

Cuisine: American

Servings: Egg Muffins

Calories: 188kcal

Author: Chula King

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

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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