TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 12 servings


  • 12 links Johnsonville® Original Breakfast Sausage
  • 3 cups frozen country-style hash brown potatoes, thawed
  • 3 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 eggs, lightly beaten
  • 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh chives or green onion


  1. Prepare sausage according to package instructions, cool slightly and cut into 1/2-inch pieces; set aside.
  2. In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups.
  3. Press mixture onto sides and bottom of muffin cups.
  4. Bake at 400°F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
  5. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve. Yield: 12 servings.
Originally published as Amazing Muffin Cups in Johnsonville® Sausage 2016

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Reviewed Mar. 22, 2015

"Like I do when making corn bread, I put a veg oil in the pan, make sure to brush it over the sides then put in the over until it is very hot, like ready to fry bacon. I fill it at once then place back into the over. You get nice crisp sides and bottom.

MIng ;Kaye Bryson Dodd"

Reviewed Aug. 30, 2014

"AWESOME! We are vegetarian so I used our veggie sausage. This was very easy and delicious - thanks for sharing!!"

Reviewed Jul. 11, 2014

"Good recipe! I make a batch and freeze them. They are great for a quick breakfast."

Reviewed Jun. 16, 2014

"tried it with turkey sausage it was wonderful !!!!"

Reviewed May. 26, 2014

"this was great. family loved it."

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