Sausage and Cheese Breakfast Muffins
Gluten Free Living – 2023
Sausage and Cheese Breakfast Muffins are fantastic. Many of you have tried the many Breakfast Muffin recipes on my blog. Those include Ham and Cheese, Tomato Mushroom, Butternut Squash, Spinach Artichoke and the recipe that started it all, the one with bacon. All of them are to die for and so wonderful for a quick grab and go breakfast.
These Breakfast Muffins include sausage, Fiesta cheese and eggs in a hash brown potato nest. The muffins are seasoned with thyme, parsley and rosemary along with salt and pepper to spice them up a little bit. They really are fantastic for breakfast especially since you can make up a batch, and the muffins are easily reheated in the microwave for breakfast on the run. They also freeze well.
Here are a couple of recommendations for making these muffins:
- The recipe is involved and has a lot of steps. Read through it a couple of times before starting so you don’t leave out a step or forget something along the way. (Like I forgot to add the Fiesta cheese to the potato nests and ended up adding it on top after the potatoes were baked!)
- You can use muffin liners if you prefer, but you still need to spray them very generously with cooking spray before adding ingredients.
- If you bake the muffins straight in the tins, the tins need to be well greased. You’ll need to remove the muffins carefully with with either a rubber spatula or a narrow spatula like an icing spreader or one of those butter knives that’s wider than a normal table knife. (My pictures show me using an icing spreader!)
- Gently use the narrow spatula around the outsides of each muffin tin. Then use the tool and lift about an inch into the bottom of the muffin tin all around the circumference of the muffin. That will prevent all the hash browns sticking to the tin afterwards.
I know this recipe uses a LOT of ingredients and it’s a little more high maintenance than some recipes, but it’s totally worth it. It took these muffins along with a batch of Glazed Almond Poppyseed Muffins to a ladies’ breakfast we were having in early March. They were so, so good. And, everyone had seconds!
No matter whether you use bacon, sausage or ham, or decide to go meatless and use vegetables, these Breakfast Muffins are fantastic. Everyone will want them. And as I stated earlier, they reheat well and freeze excellently.
Sausage and Cheese Breakfast Muffins are wonderful.
Every bite will rock your world!
These Breakfast Muffins are a great protein option for a holiday or company breakfast.
These little muffins are terrific to make and reheat during the week for a quick “grab and go” breakfast.
Here’s what I did.
I used these ingredients for the hash brown nests, plus Fiesta cheese, dried rosemary, thyme and parsley.
Place hash browns in a mixing bowl with an egg, salt, pepper and olive oil. (You should also include part of the Fiesta cheese here).
Stir ingredients to combine.
Spray muffin tins very generously with olive oil cooking spray. Divide the hash brown mixture evenly between 24 muffin tins.
I used these ingredients to sprinkle over the hash brown nests to provide additional flavor.
Sprinkle each nest with dried parsley, thyme and rosemary.
Bake at 400 degrees for 10-15 minutes. Remove from oven.
Because I forgot to add the cheese with the hash browns, I put it on top of the cooked hash brown nests.
I used these ingredients for the sausage and egg filling.
Break sausage up into small pieces and place in a large skillet. Cook over medium heat.
While browning the meat over medium heat, chop into smaller pieces with a hamburger chopper.
Continue frying until no pink remains in the meat.
Transfer the sausage to a paper towel-lined plate to drain. Set aside.
In a large mixing bowl, add remaining eight eggs.
Whisk eggs until beaten.
Add orange bell pepper, red bell pepper, cheese, sausage, half and half, salt and pepper.
Whisk ingredients to combine.
Spoon egg and sausage mixture into muffin tins, dividing evenly between the 24 muffin tins.
Sprinkle each muffin with dried parsley, thyme and rosemary. You can also sprinkle with additional salt and pepper if you wish.
Bake at 400 degrees for 10-15 more minutes until eggs are heated through.
Gently remove Breakfast Muffins from muffin tins and place on serving platters. (See my note in the recipe card for directions.)
Sausage and Cheese Breakfast Muffins make a terrific breakfast entree for weekend or company breakfasts.
They’re also good for holiday breakfasts like Easter, Mother’s Day or Father’s Day!
This recipe makes 24 muffins. It’s great for breakfast on the go as you’re heading out to your car for work!
These delectable Sausage and Cheese Breakfast Muffins are a real treat for breakfast. The seasoning from the parsley, thyme and rosemary really bumps up the flavor too.
Here’s the recipe.
SAUSAGE AND CHEESE BREAKFAST MUFFINS
(My own concoction)
Sausage and Cheese Breakfast Muffins
- 2 12-tin muffin pans
- 2 large mixing bowls
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 large skillet
- 1 hamburger chopper
- 1 very narrow spatula or table knife to gently lift muffins out of tins
- 20 oz. bag refrigerated Simply Potatoes shredded hash browns
- 1 tbsp. olive oil
- 1 tsp. sea salt divided use
- 1/2 tsp. ground black pepper divided use
- 2 cups Fiesta blend cheese divided use
- 16 oz. pkg. mild pork sausage
- 9 extra large eggs
- 1/2 cup orange bell pepper chopped
- 1/2 cup red bell pepper chopped
- 1 tsp. dried thyme divided use
- 1 tsp. dried rosemary divided use
- 1 tsp. dried parsley divided use
- 1/2 cup half-and-half or 2% milk or cream
- Preheat oven to 400°.
- Spray 24 muffin tins very generously with olive oil cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper in a large mixing bowl.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each muffin with parsley, rosemary and thyme.
- Bake at 400° about 10-15 minutes or until potatoes are crispy.
- Meanwhile, place sausage in a large skillet and cook over medium heat until no pink remains.
- Mash the sausage down with a hamburger chopper while cooking to break the sausage into very small pieces.
- When sausage is cooked through, remove sausage to a paper towel-lined plate to drain.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining ½ tsp. salt and ¼ tsp. pepper, cooked sausage, red and orange bell peppers and half-and-half or milk.
- Stir to combine.
- Pour egg-sausage mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper, parsley, thyme and rosemary, if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow muffins to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
© Can’t Stay Out of the Kitchen
This is a great idea for a big company breakfast since they make 24 muffins for each batch.
We just loved the way these scrumptious breakfast muffins turned out.
If you’re looking for a high protein item for breakfast, these Sausage and Cheese Breakfast Muffins are delightful.
If you’re allergic to pork, consider using turkey or chicken sausage.