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    Home » Recipes » Breakfast and Brunch

    By Carol Published: Jan 10, 2021 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese

    Jump to Recipe
    4.67 from 3 votes
    1 hour 15 minutes

    Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese is a lively portion-controlled breakfast you can make ahead and reheat easily. This recipe makes a big batch so you’ll have some to freeze for a tasty breakfast any day!

    Photo of Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese on cooling rack garnished with chives.

    Think hash brown breakfast casseroles are just for holiday guests and weekends?

    Think again!

    Here’s a kicked-up Southwestern version of the classic hash brown casserole in muffin form!

    Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese is the perfect grab-and-go breakfast that’s also portion-controlled.

    Photo of Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese on cooling rack garnished with chives.

    TABLE OF CONTENTS (Click the Icon to Expand)

    • How to make Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese:
    • To freeze:
    • To reheat:
    • More great breakfast ideas!
    • Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    How to make Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese:

    • First, roast the Poblano peppers. You could skip this step and just chop and saute the Poblanos but roasting is going to give you MUCH better flavor.
    • 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.
    • If not, place the Poblanos on a foil-lined baking sheet and place them under a preheated broiler.
    Photo of fresh Poblanos on foil-lined baking sheet about to be roasted.
    • Char and blacken the first side. Flip after 8-10 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.
    • Then, peel, remove the stems, seeds and membrane, chop and the peppers are ready to roll!
    Photo of roasted Poblano peppers on foil-lined baking sheet.
    • Gather up the rest of the ingredients:
      • Pork or turkey breakfast sausage (hot or mild)
      • Chopped scallions
      • Purchased shredded hash browns
      • Roasted and chopped Poblanos (if you’ve already got them in the freezer)
    Photo of some of the ingredients for breakfast muffins in glass bowls.
    • Along with:
      • Shredded Gouda cheese (may also use Monterey Jack, Cheddar or Swiss)
      • Eggs
      • Whole or reduced-fat milk
    Photo of the remaining ingredients for breakfast muffins.
    • Cook the sausage until no longer pink.
    • Add the chopped scallion and cook a few more minutes until it has softened up a bit.
    • Drain off any excess liquid or grease.
    Photo of sausage and scallions cooked in skillet.
    • Combine the sausage, hash browns, cheese, Poblanos and salt and black pepper in a large bowl.
    Photo of ingredients for breakfast muffins combined in stainless steel bowl being stirred with wooden spoon.
    • 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 a tough time pouring the custard into the cups without it spilling everywhere!
    Photo of egg and milk combination in muffin pan.
    • Then, just place equal amounts of the hash brown combination in each muffin cup.
    Photo of meat, potato and cheese combination added to muffin pan before baking.
    • And bake!
    Photo of muffins in pan after being baked.
    • Run a paring knife around the edge of the muffins to loosen them from the pan.
    Overhead close-up photo of baked muffins still in muffin pan.

    And breakfast deliciousness is ready to roll!

    Photo of Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese on cooling rack garnished with chives.
    Close-up photo of Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese on cooling rack.
    Overhead photo of Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese on cooling rack with some still in muffin pan and some on plates.

    To freeze:

    • Let the muffins cool completely in the refrigerator.
    • Wrap each muffin in plastic or place each one in a sandwich bag.
    • Place in an airtight container or freezer bag.

    To reheat:

    • For best results, let the muffins thaw overnight in the refrigerator.
    • Reheat in a 350 degree preheated oven for 12 to 15 minutes.
    • Or, reheat in the microwave on MEDIUM for 2 to 3 minutes.

    More great breakfast ideas!

    • Eggs in Purgatory with Italian Sausage
    • Hash Brown Frittatas with Kale, Bacon and Cheddar
    • Muffin Pan Stratas with Basil and Sun-Dried Tomatoes
    • Spaghetti Squash Poblano Chorizo Breakfast Casserole
    • Spicy Baked Denver Omelet
    • Spaghetti Squash Broccoli Bacon and Cheddar Mini Quiches
    • Easy Hash Brown Frittata with Pesto and Goat Cheese
    • Oven-Baked Spanish Tortilla
    Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese - Overhead hero shot of muffins on cooling rack

    Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese

    4.67 from 3 votes
    By: Carol | From A Chef’s Kitchen
    Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese is a lively portion-controlled breakfast you can make ahead and reheat easily. This recipe makes a big batch so you'll have some to freeze for a tasty breakfast any day!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Breakfast and Brunch
    Cuisine Southwestern / Mexican
    Servings 24
    Calories 300 kcal

    Equipment

    • Rimmed Sheet Pan
    • Wusthof Chef Knife
    • Cutting Board
    • Nonstick Skillet
    • 12-Cup Muffin Pan
    • Cooling Racks

    Ingredients
      

    • Cooking spray
    • 6 large Poblano peppers - or 8 medium
    • 2 pounds breakfast sausage - hot or mild, pork or turkey
    • 2 bunches scallions - white and light green part only, chopped
    • 1 bag (20-ounce) refrigerated hash browns
    • 4 cups shredded Gouda cheese
    • 1 teaspoon salt
    • Freshly ground black pepper
    • 8 large eggs - beaten
    • 2 cups milk - whole or 2%

    Instructions
     

    • Spray two 12-cup muffin pans with cooking spray. Set aside.
    • Place the top rack in the oven to within 6-8 inches of the heating element. Preheat the broiler.
    • Place the Poblano peppers on a foil-lined baking sheet then place them under the broiler.
    • Broil for 8-10 minutes on the first side or until blackened in numerous places. Turn them over and place them back under the broiler. Broil another 6-8 minutes until the second side is blackened in numerous places.
    • Remove from the oven and immediately cover with another baking sheet or a sheet of aluminum foil. Let cool 15-20 minutes.
    • Remove as much of the skin as possible along with the stem, seeds and membrane. Coarsely chop and set aside.
    • Adjust oven temperature to 350 degrees.
    • Place the breakfast sausage in a large nonstick skillet. Cook over medium-high heat until browned.
    • Add the chopped scallions and cook 2-3 more minutes or until scallions are wilted.
    • Drain off any excess liquid or grease. Let cool.
    • Combine the sausage, hash browns, cheese and salt and black pepper in a large bowl.
    • Whisk together the eggs and milk.
    • Using a small ladle or measuring cup, fill the prepared muffin pans with equal amounts of the egg and milk mixture.
    • Then, fill each muffin cup with equal amounts of the sausage/cheese/hash brown mixture.
    • Bake for 30-35 minutes or until set in the center and just firm to the touch.
    • Let sit in the muffin pan for 5-10 minutes. Using a paring knife, cut around the muffin to loosen it and gently remove it to serve.

    Notes

    MAKE AHEAD:  Can be made 1-2 days ahead of time.  Place in an airtight container.  Refrigerate until needed.  Reheat in a 350-degree oven.
    FREEZER-FRIENDLY:   Place in an airtight container and freeze 2-3 months.  Can be reheated directly from frozen or thaw in the refrigerator.  Reheat in a 350-degree oven for best results but can also be microwaved.

    Nutrition

    Serving: 1muffin | Calories: 300kcal | Carbohydrates: 4g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 693mg | Potassium: 272mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 34mg | Calcium: 319mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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