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Had this for brunch with friends the other day, and they couldn’t get enough!

Warm up a muffin pan in the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Brown and fry the morning sausage through in a pan over medium heat. Remove any surplus of oil and put aside.
Put the cooked sausage, bell peppers, onions, hash browns, and shredded cheddar cheese in a big bowl and stir to incorporate. Be sure to mix well.
Mix the eggs, milk, pepper, garlic powder, onion powder, salt, and pepper in a separate bowl until well blended.
Add the egg mixture to the hash brown mixture and mix until everything is combined.
Divide the batter among the muffin pan cups and fill each one three quarters of the way to the top with batter.
The muffins should be baked in a preheated oven for twenty to twenty-five minutes, or until they are firm and slightly brown on top.
Once taken out of the oven, let muffins to cool for a few minutes in the pan before moving them to a wire rack to cool down a little further.

Warm the dish and top with chopped fresh parsley, if preferred.

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