Unleash a flavor explosion with sizzling Breakfast Egg Muffins – a mouthwatering symphony of hash browns, sausage, cheese, and fiery green chiles, ready in minutes!


Breakfast Sausage Scallions Shredded Hashbrowns Poblano Peppers

Shredded  Gouda Cheese Milk Eggs

Roasting is Best

Fire up your oven's broiler and send those peppers on a flavor-packed roasting adventure atop a trusty foil-lined baking sheet – you'll be amazed by the taste transformation!

Char each side of peppers for 8-10 minutes, then cover with another baking sheet or foil for 15 minutes to steam. Peel, remove stems and seeds, chop, and they're ready to use!

Skillet Time

Cook sausage until fully cooked, add chopped scallion and cook until softened, then drain excess liquid or grease.

In a large bowl, mix sausage, hash browns, cheese, Poblanos (or green chiles), and season with salt and black pepper.


Whisk eggs & milk together. Distribute custard evenly into two greased 12-cup muffin pans before adding hash brown mixture to avoid spillage.

Next, evenly distribute the hash brown mixture into each muffin cup.

Set oven to 350°F, bake for 30-35 minutes until firm in the center, then let rest in the muffin pan for 5-10 minutes.

Use a paring knife to loosen muffins' edges from the pan.

Breakfast Egg Muffins are portion-controlled, perfect for busy mornings or elegant brunches, easily reheated in the microwave, and freezer-friendly!

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