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Breakfast Casserole Muffins

Breakfast Casserole Muffins

Breakfast egg muffins with hash browns acting as the crust. Filled with eggs, sausage, orange bell pepper, and cheese, these hash brown muffins make a delicious breakfast that will feed a crowd.

Ready in: 50 minutes

Serves: 12

Complexity: very-easy

kcal: 224

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Ingredients

12 links breakfast sausage
3 cups frozen shredded hash browns, thawed
3 tbsp butter, melted
¼ tsp SIDS SALT & PEPPER
2 cups grated Tasty cheese
6 large eggs, lightly beaten
¼ cup chopped orange bell pepper
1 tsp chopped fresh chives, to taste

Directions

Preheat the oven to 200°C. Grease a 12-cup muffin pan.
Heat a nonstick frypan over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12-16 minutes. An instant-read thermometer inserted into the center should read 70°C.
While the sausage is cooking, mix hash browns, melted butter, and SIDS SALT & PEPPER together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
Bake in the oven until lightly browned, about 12 minutes.
Cut sausage into 1 cm pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
Return to the oven and bake until set, 13-15 minutes.