Irresistible Brunch Egg Muffins
I recently served these delicious egg muffins at a brunch with friends, and they were an absolute hit!
Ingredients
- 2 cups thawed hash browns
- ½ pound breakfast sausage, crumbled
- ½ cup minced bell peppers
- ½ cup diced onions
- ¼ cup shredded cheddar cheese
- 6 large eggs
- ¼ cup milk
- Salt and pepper, to taste
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh parsley, chopped (optional)
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain any excess grease and set aside.
- In a large bowl, combine the cooked sausage, bell peppers, onions, hash browns, and shredded cheddar cheese. Mix thoroughly.
- In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Pour the egg mixture over the hash brown mixture and stir until all ingredients are evenly incorporated.
- Divide the mixture evenly among the muffin tin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.
- Serve warm, garnished with freshly chopped parsley if desired.
Tips and Variations
These egg muffins are incredibly versatile and can be customized to suit your preferences. For a different protein option, substitute the breakfast sausage with turkey sausage or a vegetarian alternative. To boost the vegetable content, consider adding spinach or zucchini. If you prefer a bit of heat, incorporate chopped jalapeños or a pinch of red pepper flakes. Cheese lovers can experiment with different varieties like pepper jack or mozzarella for a unique flavor twist. For an extra creamy texture, try adding a spoonful of cottage cheese or ricotta to the egg mixture.