Mini Breakfast Hash Brown Muffin Cups

Before diving into the creation of your Hash Brown Sunrise Muffin Cups, it’s crucial to prepare your kitchen environment properly. Start by preheating your oven to 400°F (200°C). Preheating the oven is essential as it ensures even cooking, allowing the hash brown cups to crisp up uniformly, thereby enhancing the overall texture and flavor of the dish.

Start your day right with Hash Brown Sunrise Muffin Cups, a delightful and easy breakfast option perfect for busy mornings! These scrumptious muffin cups combine crispy hash browns, protein-rich eggs, savory sausage, and colorful veggies, all baked to perfection. Not only are they customizable to suit any taste, but they also pack essential nutrients to fuel your day. Learn how to whip up this quick and satisfying breakfast dish that'll impress your family and friends!

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Ingredients

2 cups frozen shredded hash browns, thawed

1 cup cooked and crumbled breakfast sausage (or your preferred protein)

1 cup diced bell peppers (red and green for color)

1/2 cup finely chopped onions

1 cup shredded cheddar cheese

4 large eggs

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Olive oil or cooking spray (for greasing muffin tin)

Fresh chives or parsley (for garnish, optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with olive oil or cooking spray.

Prepare the Hash Browns: In a large bowl, combine the thawed hash browns, cooked sausage, diced bell peppers, chopped onions, and 1/2 cup of shredded cheddar cheese. Mix well until all ingredients are evenly distributed.

Form the Cups: Take about 1/4 cup of the hash brown mixture and press it firmly into the bottom and up the sides of each muffin cup to form a cup shape. Repeat for all 12 cups.

Pre-bake the Hash Brown Cups: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the edges of the hash brown cups are golden brown and crispy.

Prepare the Egg Mixture: While the cups are baking, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper in a medium bowl until well combined.

Fill the Hash Brown Cups: Once the hash brown cups are crisp, remove them from the oven and carefully pour the egg mixture into each cup. Fill them to just below the rim to allow for expansion.

Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the egg-filled cups.

Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the eggs are set and a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the muffin cups to cool for a few minutes in the pan before gently removing them. Garnish with fresh chives or parsley if desired, then serve warm.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffin cups