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Sausage Hash Brown Egg Muffins

Name: Sausage Hash Brown Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 ½ cups frozen hash browns; ¾ cup diced green pepper; ¾ cup diced sweet bell pepper, any color; ½ cup diced yellow onion; ½ lb. ground pork sausage; 8 whole eggs; ½ tsp salt; ¼ tsp pepper; 2 tbsp olive oil

Kickstart your day with these protein-packed Sausage Hash Brown Egg Muffins! Perfect for meal prep, these muffins combine hearty ground pork sausage, nutrient-rich veggies, and eggs for a satisfying breakfast that fuels your fitness goals. Easy to make and deliciously versatile, they are ideal for a quick reheat-and-eat option.

Total: 35 min
Prep: 15 min
Cook: 20 min
Servings: 6
Protein: 14g
Calories: 255
Nutrition score

High Protein healthy Meal Prep Breakfast Egg Muffins

Ingredients

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2 ½ cups frozen hash browns
¾ cup diced green pepper
¾ cup diced sweet bell pepper, any color
½ cup diced yellow onion
½ lb. ground pork sausage
8 whole eggs
½ tsp salt
¼ tsp pepper
2 tbsp olive oil

Instructions

Preheat oven to 350℉. Grease the wells of a muffin pan, preferably a silicone one for easy release.
In a skillet over medium-high heat, brown the sausage until no longer pink. Drain and set aside on a paper towel.
Add a little olive oil to the skillet, then add the hash browns and cook until lightly browned. Divide the hash browns among the muffin wells.
In the same skillet, add more olive oil if needed, then sauté the peppers and onions until tender.
Top the hash browns in the muffin wells with the browned sausage, followed by the sautéed peppers and onions.
In a bowl, crack the eggs and whisk with salt and pepper. Pour the egg mixture into the muffin wells over the fillings until full.
Bake for 18-22 minutes or until the centers are firm. Let cool for 5-10 minutes before serving.