Sausage Egg Muffins

Why This Recipe is a Keeper!

Need a lively way to start your day? Then you’ll love these breakfast Sausage Egg Muffins!

These Sausage Egg Muffins have everything you crave for breakfast, like eggs, sausage, hash browns and cheese with the kick of green chiles.

I’ve been making this sausage muffin recipe in casserole form for my personal chef clients for years and it’s always a hit. On a whim, I decided to make it in muffin form and my clients loved it even more because:

• Sausage Egg Muffins are portion-controlled.
• They’re grab-and-go ready for busy mornings but are equally at home on a brunch buffet for elegant entertaining!
• A quick stint in the microwave is all they require for a hot, delicious breakfast.
• They’re freezer-friendly!

How to Make Sausage Egg Muffins:

Here’s everything you’ll need to make this sausage muffin recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Breakfast Sausage: You can use regular pork sausage, hot or mild or turkey breakfast sausage, hot or mild.
• Shredded Hash Browns: Use the shredded hash browns found in the refrigerated section. Frozen hash browns will need to thaw and have the excess water squeezed.
• Poblano Peppers: Fresh, roasted poblano peppers add a lovely flavor. However, you can also use canned diced green chiles for ease. If you’re like us and already have roasted Poblano peppers in your freezer, yay you! You’ll need about 1 cup thawed and chopped.
• Gouda Cheese: Gouda cheese is a creamy cow’s milk cheese from the Netherlands. The smooth texture allows it to melt nicely so it works well in these Breakfast Egg Muffins. You can also use Cheddar, Monterey Jack or your favorite Mexican blend cheese.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Roast the Poblano peppers. You could skip this step and chop and saute the Poblanos. However, roasting peppers is quick and easy and delivers so much flavor!
• Place the Poblanos on a foil-lined baking sheet and place them under a preheated broiler.

• Char and blacken the first side. Flip after 8 to 10 minutes and char and blacken the other side.
• Place another baking sheet of the same size over the peppers or cover with aluminum foil and let them stand for about 15 minutes or so. This process will make them much easier to peel as the steam they create will loosen the thin skin from the rest of the pepper.
• Peel, remove the stems, seeds and membrane, chop and the peppers are ready to roll!

• Adjust oven temperature to 350 degrees.
• Cook the sausage until no longer pink.
• Add the chopped scallion and cook a few more minutes until it softens up.
• Drain off any excess liquid or grease.

• Combine the sausage, hash browns, cheese, Poblanos (or green chiles) and salt and black pepper in a large bowl.

• Whisk together the beaten eggs and milk.
• Using a small ladle or measuring cup, place equal amounts of the custard in two 12-cup muffin pans. You want to do this first because if you put the hash brown combination in the muffin pan first, you will have difficulty pouring the custard into the cups without it spilling everywhere!

• Then, place equal amounts of the hash brown combination in each muffin cup.

• Bake for 30 to 35 minutes or until set in the center and just firm to the touch.
• Let sit in the muffin pan for 5 to 10 minutes.

• Run a paring knife around the edge of the sausage egg muffins to loosen them from the pan.

Chef Tips and Tricks:

• Use a nonstick muffin pan and don’t skip spraying the cups with cooking spray. They’ll be much easier to pop out of the pan.
• As shown above, pouring the egg mixture into the muffin tins before placing the hash brown–sausage–cheese combination into the muffin pan is much easier than pouring the egg mixture last. If you first place the hash brown–sausage–cheese combination into the muffin pan, it’s easy to spill the egg mixture onto the muffin pan.
• Reader tip: Place a sheet pan under the muffin pans during baking to catch any drips.