Loaded Hash Brown Breakfast Muffins

These savory muffins are perfect for a quick breakfast, brunch, or even a grab-and-go snack. Packed with protein, veggies, and cheesy goodness, they are customizable to suit a variety of tastes.

Ingredients:

• 2 cups thawed hash browns
• 1/2 lb (225 grams) breakfast sausage, crumbled (turkey or vegetarian sausage can be used)
• 1/2 cup bell peppers, minced (red, yellow, or green)
• 1/2 cup onions, diced (red or white onion, or shallots for extra flavor)
• 1/4 cup cheddar cheese, shredded (or try a blend of cheddar and pepper jack)
• 6 large eggs
• 1/4 cup milk (or heavy cream for a richer texture)
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon fresh parsley, chopped (optional for garnish)
• 1/4 teaspoon smoked paprika (optional, for extra flavor)
• 1/4 teaspoon red pepper flakes or diced jalapeños (optional for spice lovers)
• 1/4 cup spinach or zucchini (optional for more veggies)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C). Lightly grease or line a muffin pan.

1. Cook the Sausage:

• In a medium skillet over medium heat, cook the breakfast sausage until browned and fully cooked, about 5-7 minutes. Drain any excess grease and set the sausage aside.

1. Prep the Veggies:

• In the same skillet, sauté the minced bell peppers and onions for 2-3 minutes until they begin to soften. Remove from heat.

1. Mix the Dry Ingredients:

• In a large bowl, combine the cooked sausage, sautéed bell peppers, onions, hash browns, and shredded cheddar cheese. Stir everything together until evenly distributed.

1. Whisk the Egg Mixture:

• In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and optional smoked paprika. For a richer flavor, you can substitute milk with heavy cream.

1. Combine & Fill the Muffin Pan:

• Pour the egg mixture into the hash brown mixture and stir until well combined.
• Spoon the mixture into the muffin cups, filling each about 3/4 of the way.

1. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown on top.

1. Cool & Garnish:

• Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.
• Optionally, sprinkle fresh chopped parsley or more cheese on top.

Tips and Variations:

• Customizing Proteins: Swap out the breakfast sausage for bacon, turkey sausage, or even crumbled tofu for a vegetarian option.
• Vegetable Boost: Try adding more vegetables like spinach, zucchini, or mushrooms to pack in more nutrients. Simply sauté them with the peppers and onions.
• Cheese Lovers: Mix up the cheese with options like mozzarella, pepper jack, or even gouda for different flavor profiles.
• Make It Spicy: Add a bit of heat by including diced jalapeños or a pinch of red pepper flakes.
• Make-Ahead Option: These muffins are great for meal prepping. You can make them ahead of time and store them in the fridge for up to 4 days or freeze them for longer storage. Reheat in the microwave for a quick breakfast.
• Creamy Texture: For an even creamier texture, consider adding a spoonful of cottage cheese or ricotta to the egg mixture.

These Loaded Hash Brown Breakfast Muffins are a hearty and versatile dish that will please everyone at the table. Whether you’re customizing them to your family’s preferences or using up ingredients in your fridge, these muffins are a great way to enjoy a tasty and nutritious meal on the go.

Enjoy!