Sausage, Egg, and Cheese Hash Brown Muffins

Christin Mahrlig


  • 1 package Simply Potatoes Hashbrowns
  • 3 tablespoons butter, melted
  • 1 package Sausage
  • 5 eggs, lightly beaten
  • 1 tablespoon Organic Harvest Foods Jalapeno Pepper Sauce
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded cheddar cheese


  • Preheat oven to 400 degrees and grease a 12- cup nonstick muffin tin really well.
  • In a medium bowl,  stir together hashbrowns and butter.
  • Divide mixture evenly between the 12 cups, pressing it into the bottom and up the sides.   Bake for about 14 minutes, or until starting to brown.
  • Meanwhile, cut the sausage into quarter-inch slices and cook in a lightly greased nonstick pan until browned.
  • In a medium bowl,  whisk together eggs,  milk,  jalapeno pepper sauce,  salt, and pepper.   Stir in 1/2 cup cheese.
  • Add sausage slices to hashbrown cups and then divide egg mixture evenly between cups.   Sprinkle with remaining cheese.
  • Bake 12 to 14 minutes, or until set.   Use a knife to run around edges and remove each one.