Description
Sausage Egg Muffins are the ultimate breakfast treat, combining hash browns, sausage, and cheese with a kick of heat from roasted poblano peppers. These easy-to-make, portion-controlled muffins are perfect for prepping ahead and reheating for a quick, satisfying breakfast.
Ingredients
Units
Scale
- Cooking spray
- 3 large Poblano peppers, or 6 medium (1 pound)
- 2 pounds breakfast sausage, hot or mild, pork or turkey
- 2 bunches scallions, white and light green part only, chopped
- 1 bag (20-ounce) refrigerated shredded hash browns
- 4 cups shredded Gouda cheese
- 1 teaspoon salt
- Freshly ground black pepper
- 8 large eggs, beaten
- 2 cups milk, whole or 2%
Instructions
- 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°F (175°C).
- 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.
Notes
- These muffins can be made ahead and stored in the refrigerator for up to 4 days or frozen for longer storage.
- For a milder flavor, use a different type of pepper, or skip the roasting step.
- Feel free to substitute the Gouda cheese with cheddar or another favorite cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 150mg