Description
These Sausage Hash Brown Breakfast Muffins are a savory and satisfying morning treat, combining flavorful cooked sausage, crispy hash browns, and shredded cheddar cheese bound together with eggs and Bisquick. Perfectly portioned for grab-and-go breakfasts, they bake to a golden brown and are ideal for busy mornings or meal prep.
Ingredients
Scale
Sausage Mixture
- 1 lb sausage
Batter
- 1 cup Bisquick
- 4 large eggs, beaten
- 1½ cups shredded cheddar cheese
- ¼ cup milk
- 1 cup hash browns
Instructions
- Preheat Oven: Preheat your oven to 350ºF. Prepare a 12-cup muffin pan by lightly spraying it with cooking spray or lining each cup with cupcake liners for easy removal later.
- Cook Sausage: In a skillet over medium heat, cook the sausage until it is no longer pink and fully cooked through. Drain off any excess fat to avoid greasiness in your muffins.
- Mix Ingredients: In a large mixing bowl, combine the cooked sausage, Bisquick, beaten eggs, shredded cheddar cheese, milk, and hash browns. Stir gently until all ingredients are well incorporated into a uniform batter.
- Fill Muffin Pan: Spoon the prepared batter evenly into each muffin cup, filling them almost to the top for nicely sized muffins.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for about 20 minutes, or until the muffins are golden brown on top and cooked through when tested with a toothpick.
Notes
- To ensure even cooking, use fresh or thawed hash browns rather than frozen clumps.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the batter.
- Make sure to drain the sausage fat thoroughly to prevent greasy muffins.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- You can swap cheddar cheese for other cheeses like pepper jack or mozzarella based on your preference.
- For a gluten-free version, substitute Bisquick with a gluten-free baking mix.
