Had this for brunch with friends the other day, and they couldn't get enough!

Looking for a nutritious and delicious breakfast or brunch option that’s both easy to make and packed with flavor? Enter the baked sausage veggie hash brown muffins. This versatile dish brings together savory sausage, fresh vegetables, and crispy hash browns in a convenient muffin form. Perfect for busy mornings or even meal prepping, these muffins are a nod to the classic breakfast skillet but with a creative twist. Originally inspired by the hearty, filling breakfasts of the Midwest, this recipe is ideal for anyone seeking a balanced start to their day.

These baked sausage veggie hash brown muffins pair beautifully with a simple side salad or a serving of fresh fruit to complement the savory richness of the muffins. For a heartier meal, consider pairing them with a side of creamy avocado slices and a dollop of Greek yogurt. Additionally, a hot cup of freshly brewed coffee or a refreshing glass of orange juice can round out the meal perfectly.

Servings: 12 muffins

2 cups frozen hash browns, thawed
1/2 pound breakfast sausage, crumbled
1/2 cup bell peppers, diced
1/2 cup onions, diced
1 cup shredded cheddar cheese
6 large eggs
1/4 cup milk
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon fresh parsley, chopped (optional)

Preheat your oven to 375°F (190°C) and grease a muffin tin.

In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain any excess grease and set aside.

In a large mixing bowl, combine the hash browns, cooked sausage, bell peppers, onions, and shredded cheddar cheese. Mix well.

In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until thoroughly combined.

Pour the egg mixture into the hash brown mixture and stir until all ingredients are evenly distributed.

Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.

Remove from the oven and let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool slightly.

Garnish with chopped fresh parsley if desired, and serve warm.

There are plenty of ways to customize these muffins to your preference. You can substitute turkey sausage or even a vegetarian sausage for a different protein option. If you’re looking to add more veggies, consider adding spinach or zucchini. For a spicy kick, add some diced jalapeños or a pinch of red pepper flakes. Cheese lovers can experiment with different types of cheese like pepper jack or mozzarella for varied flavors. Lastly, for a creamier texture, try adding a dollop of ricotta or cottage cheese to the egg mixture.