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!
Think hash brown breakfast casseroles are just for holiday guests and weekends?
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.
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.
- 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!
- 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)
- Along with:
- Shredded Gouda cheese (may also use Monterey Jack, Cheddar or Swiss)
- Whole or reduced-fat milk
- 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.
- Combine the sausage, hash browns, cheese, Poblanos 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 a tough time pouring the custard into the cups without it spilling everywhere!
- Then, just place equal amounts of the hash brown combination in each muffin cup.
- And bake!
- Run a paring knife around the edge of the muffins to loosen them from the pan.
And breakfast deliciousness is ready to roll!
- 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.
- 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
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- Cooking spray
- 6 large or 8 medium Poblano peppers
- 2 pounds regular or hot breakfast sausage (pork or turkey)
- 2 bunches of 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%)
- 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.
Serving Size:1 muffin
Amount Per Serving: Calories: 171Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 100mgSodium: 437mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 11g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.