Breakfast Sausage Muffins

By Renee's Kitchen Adventures

Breakfast Muffin Cups


  • 3 cups frozen Ore-ida® Diced or Country Style Hash Browns, thawed
  • 3 TBS. unsalted butter, melted
  • salt and pepper, to your liking
  • 6 links Johnsonville® Original Breakfast Sausage, cooked and chopped into bite sized pieces
  • 6 eggs
  • 1 cup reduced-fat shredded Sharp Cheddar Cheese
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup orange bell pepper, chopped
  • 2 TBS finely chopped fresh chives


  1. Preheat oven to 400 degrees F. Spray wells of a regular sized muffin tin with cooking spray.
  2. In a large bowl, combine the hash browns, butter and salt and pepper. Press the mixture evenly into the bottom and the sides of the prepared muffin tin wells.
  3. Bake for 12 - 15 minutes, or until the hash browns are slightly browned.
  4. While the hash browns are baking, in a large bowl, whisk the eggs. Combine the eggs, red bell pepper, orange bell pepper and the chives.
  5. Once the hash browns are out of the oven, evenly distribute the chopped sausage and cheese between the 12 cups. Pour the egg mixture into each well, almost to the top of each one.
  6. Return the muffin tin to the oven and bake for an additional 13 -15 minutes or until set. Allow to cool in pan for 2-5 minutes before removing. Store leftovers in refrigerator or freeze once cooled.

Yield: 12 "muffins"

Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 27 mins.

Total time: 47 mins.

Slightly Adapted from Johnsonville®

Servings - 6   Serving Size - 2 "muffins" Points Plus per Serving - 7 Points+

Calories - 264.7,   Total Fat - 19.2g,   Carb - 8.2g,   Protein - 15.2g,   Fiber - 1.1g