AMAZING MUFFIN CUPS
These are a Johnsonville Sausage recipe from their site: http://www.johnsonville.com/recipe/amazing-muffin-cups.html I make only half of the recipe (and that's what's shown in my recipe here) since theirs makes 12, and I change it up a bit to suit our tastes.
Provided by Paula Todora
Categories Meat Breakfast
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees. Spray 6 tins of a 12-cup regular sized muffin tin with nonstick cooking spray; set aside.
- 2. Cook sausage in a nonstick skillet on medium, turning, until cooked thoroughly. Slice into 1-inch slices and place on paper towels to drain off grease.
- 3. While sausage is cooking, in a medium bowl, combine thawed hash browns, melted butter, onion powder and half of the salt and pepper, or to taste. Spoon evenly into prepared muffin tins, pressing up on sides and into bottoms firmly. Bake 12 minutes, or until lightly browned.
- 4. In a medium bowl combine eggs, remaining salt and pepper or to taste and milk. Whisk until combined. Add cheese and green pepper, if used. Stir.
- 5. Place sausage link slices evenly into cooked potato crusts.
- 6. Pour egg mixture evenly over sausage. Add the 1/4 cup remaining cheese on top. Bake 12-15 minutes, or until egg is set, testing by touching middle of tops with finger until it bounces back.
- 7. Remove and let cool 5 minutes in pan before eating.
- 8. These are great stored in the refrigerator or freezer-just pop into the microwave if in fridge for 1 minute per muffin. If frozen, it may take 2 minutes in the microwave.
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Davon Bush
[email protected]I made these muffins for breakfast and they were the perfect start to my day. They were light and fluffy, and the streusel topping was the perfect finishing touch. I'll definitely be making these again for breakfast.
David Thompson
[email protected]These muffins were a great way to use up some leftover blueberries. They were easy to make and turned out delicious. I'll definitely be making these again when I have extra blueberries.
Ero princess
[email protected]I made these muffins for a party and they were a big hit! Everyone loved them, and I got a lot of compliments on them. I'll definitely be making these again for my next party.
Mary Hawkins
[email protected]I made these muffins for a bake sale and they were a huge hit! Everyone loved them, and I even sold out of them. I'll definitely be making these again for my next bake sale.
Emily Mosqeda
[email protected]These muffins were perfect for my kid's school lunch. They were healthy and filling, and my kids loved them! I'll definitely be making these again for their school lunches.
htin shar
[email protected]I'm on a low-carb diet, so I made these muffins with almond flour and they were surprisingly good! The muffins were moist and flavorful, and the streusel topping was delicious. I'll definitely be making these again with almond flour.
Glen Glenfidish
[email protected]I made these muffins gluten-free by using gluten-free flour and they were still really good! The muffins were light and fluffy, and the streusel topping was nice and crunchy. I'll definitely be making these again with gluten-free flour.
Pa Bel
[email protected]I'm a vegan, so I made these muffins with almond milk instead of regular milk and they turned out great! The muffins were moist and fluffy, and the streusel topping was delicious. I'll definitely be making these again with almond milk.
Rahim Abid
[email protected]I'm allergic to nuts, so I made these muffins without the walnuts. They were still really delicious! The muffins were moist and flavorful, and the streusel topping was the perfect finishing touch. I'll definitely be making these again without the wal
Jesscai Walker
[email protected]I made these muffins with raspberries instead of blueberries and they were also really good! The raspberries added a tart, tangy flavor that balanced out the sweetness of the muffins perfectly. I'll definitely be making these again with raspberries.
Senula Damnada
[email protected]I made these muffins with chocolate chips instead of blueberries and they were delicious! The chocolate chips added a rich, decadent flavor that I loved. I'll definitely be making these again with chocolate chips.
Mohammad abdul wahad Bappi
[email protected]These muffins were okay, but nothing special. They were a bit dry and the flavor was just average. I probably won't make them again.
Utlwanang Moagaesi
[email protected]I followed the recipe exactly, but my muffins didn't turn out as well as I hoped. They were a bit dense and dry. I think I might have overmixed the batter.
Van Diesel
[email protected]These muffins were a disappointment. They were dry and bland, and the streusel topping was too sweet. I won't be making these again.
Esethu Madonda
[email protected]I was a bit skeptical about these muffins at first, but I'm so glad I tried them! They were so easy to make and turned out so delicious. I loved the combination of flavors and textures. I'll definitely be making these again.
Kingsley A
[email protected]These muffins were amazing! I made them for a brunch party and they were a huge hit. Everyone loved them, and I even got a few requests for the recipe. I'll definitely be making these again soon.
Tsaone Pule
[email protected]I've tried a lot of muffin recipes, but these are by far the best. They're so moist and flavorful, and the streusel topping is the perfect finishing touch. I'll definitely be making these again and again.
polok khan
[email protected]I'm not much of a baker, but these muffins were so simple to make that even I could do it! They were also really delicious. I especially liked the streusel topping.
skharun ahmed
[email protected]These muffins were a hit with my family! They were so easy to make and turned out perfectly fluffy and moist. I loved the addition of blueberries and walnuts, which gave them a delicious flavor and texture. I'll definitely be making these again soon.