Ingredients
• 1 lb ground breakfast sausage
• 20 oz shredded hashbrowns (fresh or thawed)
• 2 cups shredded sharp cheddar cheese
• 4 large eggs, beaten
Preparation
1. Preheat & Prep: Preheat your oven to 200°C (400°F). Grease a standard 12-cup muffin tin thoroughly with non-stick spray or butter.
2. Brown the Meat: In a large skillet over medium-high heat, cook the ground sausage until fully browned. Drain any excess grease.
3. Combine: In a large mixing bowl, stir together the cooked sausage, shredded hashbrowns, 1.5 cups of the cheddar cheese, and the beaten eggs until well combined.
4. Fill: Divide the mixture evenly among the 12 muffin cups, pressing down slightly with a spoon to pack them.
5. Top: Sprinkle the remaining 0.5 cup of cheese over the tops of the muffins.
6. Bake: Bake for 20–25 minutes until the cheese is bubbly and golden brown, and the muffins are set in the center.
7. Serve: Let them cool in the pan for 5 minutes before removing. These are perfect for a quick “grab-and-go” breakfast.