Egg muffins are a versatile make ahead breakfast option since you can switch it up so easily with what you have on hand. I’m all for “cook once, eat twice (or three or more!)” meals and egg muffins are great reheated.
After doing a scan of the fridge and realizing I was getting close to the end of our last grocery haul I opened the freezer and saw a pork sausage roll and some hash browns. Perfect! I grabbed some veggies, feta cheese, and pulled out my muffin pan and got to work chopping the veggies, browning the pork, and assembling the egg muffins. I mixed a little bit of sour cream and sriracha together to make a dip for my egg muffins. That little bit of spice gives me the kick in the @$$ I need to get my day going. Haha!
In less than 30 minutes, with the oven doing the heavy labor, you will have a protein packed breakfast that is delicious and a wholesome way to start the day.
Sausage Hash Brown Egg Muffins
Makes 12 Muffins
Stars of the Show:
- 2 1/2 cups hash browns
- 1 green bell pepper, diced
- 1/2 cup yellow onion, diced
- 1/2 lb pork sausage, cooked
- 8 whole eggs, whisked
- feta cheese, to taste
- salt and pepper, to taste
- olive oil
And Action:
Preheat oven to 350 degrees. Grease a muffin pan with some nonstick cooking spray.
In a large skillet heat 2 tbsp. olive oil over medium high heat. Add the hash browns, peppers, and onions. Sauté until the veggies are tender and the hash browns are browned.
Split the hash brown mixture evenly in the muffin pan wells about half way up. Then split the ground pork between the muffin wells and top with feta cheese.
Slowly fill the muffin wells with the eggs until the eggs just barely reach the top.
Bake for 20-22 minutes until the centers are cooked through. Remove from the oven and let the muffin pan sit for 5 minutes before serving. Enjoy!
The BABE & BABIES 