Hash Brown Breakfast Muffins with Poblano Peppers and Gouda Cheese

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?

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.

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)
  • Eggs
  • 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!

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!

• 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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