As I stand in my kitchen, the enticing aroma of sizzling sausage and melting cheese filling the air, I’m excited to share this delicious recipe for Cheesy Sausage and Hashbrown Breakfast Muffins. This dish is a perfect example of how we can transform classic breakfast ingredients into a convenient, portable, and utterly satisfying meal.
These muffins are a complete breakfast in a single bite, combining the savory goodness of breakfast sausage, the crispy texture of hash browns, and the rich, gooey delight of melted cheddar cheese. They’re perfect for busy mornings, weekend brunches, or even as a hearty snack any time of day.
Ingredients
For these mouthwatering breakfast muffins, you’ll need:
- 1 pound (450g) breakfast sausage
- 2 cups (240g) frozen hash browns, thawed
- 2 cups (200g) shredded cheddar cheese
- 6 large eggs
- 1/4 cup (60ml) milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped onion (optional, but recommended for extra flavor)
Instructions
1. Preparation
- I begin by preheating my oven to 375°F (190°C). This ensures that the oven is at the right temperature when our muffins are ready to bake.
- Next, I grease a 12-cup muffin tin or line it with paper liners. If using paper liners, a quick spray of cooking oil can help prevent sticking.
2. Cooking the Sausage
- In a large skillet over medium heat, I cook the breakfast sausage. As it cooks, I use a wooden spoon or spatula to break it up into small pieces.
- I cook the sausage until it’s browned and cooked through, which usually takes about 5-7 minutes.
- Once cooked, I drain off any excess fat. This helps keep our muffins from becoming too greasy.
3. Mixing the Ingredients
- In a large mixing bowl, I combine the cooked sausage, thawed hash browns, 1 1/2 cups of the shredded cheese, and the chopped onion (if using).
- In a separate bowl, I whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
4. Assembling the Muffins
- I divide the sausage and hashbrown mixture evenly among the 12 muffin cups. A scoop or large spoon can be helpful for this.
- Next, I carefully pour the egg mixture over the sausage mixture in each cup. I fill each about 3/4 full, leaving some room for the muffins to rise as they bake.
- Finally, I sprinkle the remaining 1/2 cup of cheese over the tops of the muffins.
5. Baking
- I place the muffin tin in the preheated oven and bake for 20-25 minutes.
- I know they’re done when the eggs are set and the cheese on top is melted and lightly golden.
- Once baked, I remove the tin from the oven and let the muffins cool in the tin for about 5 minutes. This brief cooling period helps them set up, making them easier to remove from the tin.
Nutrition Information
Per muffin (makes 12):
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 140mg
- Sodium: 450mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 15g
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
The Joy of Make-Ahead Breakfast
As I bite into one of these warm, cheesy muffins, I’m struck by how perfectly they encapsulate everything I love about breakfast. The savory sausage, the crispy bits of hash brown, and the melted cheese all come together in a satisfying harmony of flavors and textures.
What I particularly love about this recipe is its versatility and convenience. These muffins are not only delicious fresh out of the oven, but they also store and reheat beautifully. I often make a batch on Sunday evening and have an easy, protein-packed breakfast ready for the busy week ahead. They can be stored in the refrigerator for up to 3 days or frozen for up to a month. A quick zap in the microwave or a few minutes in the oven, and breakfast is served!
This recipe is also incredibly adaptable. While I love the classic combination of sausage and cheddar, you could easily switch things up. Try using bacon instead of sausage, or experiment with different cheeses like Swiss or pepper jack. For a vegetarian version, you could substitute the sausage with sautéed vegetables like bell peppers and mushrooms.
These muffins are perfect for so many occasions. They’re a hit at brunch gatherings, ideal for a quick breakfast on-the-go, and even make a satisfying afternoon snack. They’re also great for feeding a crowd – simply double the recipe and use two muffin tins.
As we enjoy these Cheesy Sausage and Hashbrown Breakfast Muffins, we’re not just satisfying our hunger – we’re starting our day off right with a meal that’s both comforting and nourishing. We’re proving that with a little preparation, we can have a homemade breakfast even on the busiest of mornings.
So the next time you’re looking for a breakfast option that’s delicious, convenient, and satisfying, give these muffins a try. They’re more than just a meal; they’re a way to bring a little comfort and ease to your morning routine. Who knows? They might just become your new favorite way to start the day!
