Those of you who have been following along for a while now know that Hubby is a huge Green Bay Packer fan. I don’t really understand the whole football thing. It just does not seem to be a pleasant way to spend a Sunday. Hubby yells a lot at the TV, disagrees with most of the calls and the veins in his neck look as though they are about to explode. At the end of the game, he always thanks me for letting him “enjoy” his day. I don’t get it. But then again, I enjoy watching the news while yelling at the TV.
When Green Bay has an afternoon or night game, we generally have Bratwurst. It’s a Green Bay thing – and Johnsonville Brats are the official team food. Sometimes we’ll dine on Bratwurst in Beer with Grilled Onions, or we enjoy Bratwurst Burgers. I don’t mind the later games because coming up with “official” fan food is easy. The morning games are more of a challenge. I’ve served Bratwurst for Breakfast. I’ve even reasoned with myself (and Hubby) that as long as we are eating some form of Johnsonville Sausage, we are keeping with our sausage traditions. Breakfast is my favorite meal of the day. There are times when I want breakfast for dinner. Pancakes and rainy days are the best. Pancakes for Football Fans are even better. I also love brunch. Quiche for brunch is a favorite for me. Hubby isn’t much of a Quiche fan. Too much cheese and cream for his likes. These awesome Egg Muffins are a nice alternative to the usual Quiche. As Hubby would say, they are “manly” Quiche since real men don’t eat real Quiche.
These little cups of delight were delicious. Hubby even went back for a second helping. Love it when there’s nothing left at the end of a meal.
Amazing Baked Egg Muffin Cups
1 (12 oz) Package Johnsonville® Original Breakfast Link Sausage
1/4 cup water or as needed
3 cups Simply Potatoes® Hash Browns
3 tablespoons butter, melted
1/8 teaspoon Sea Salt or to taste
1/8 teaspoon Black Pepper or to taste
1/8 teaspoon Ground Cumin or to taste
6 eggs, lightly beaten
1/4 cup red bell pepper, finely chopped
1 Jalapeno Pepper, finely chopped
1/3 cup Mexican Cheese Blend
1/4 cup finely chopped fresh chives or green onion
Heat oven to 400 degrees. Spray the tins of a 12-tin muffin pan and set aside.
Place sausage in a cold, dry skillet over medium heat.
When the skillet is warm, add about a 1/4 cup of water. The water will start to sizzle as the sausage browns.
Cover skillet with a lid that is just a little smaller than the skillet for a snug fit. This forces the steam to concentrate more around the sausage. Cook covered until all the water has evaporated.
Remove lid, roll sausage with a spatula until browned on all sides. Once nicely browned, remove from skillet and set aside.
While the sausage is cooking, combine hash browns, butter, seasonings in a large bowl; divide evenly into 12 greased muffin cups.
Using a 1/4-cup metal measuring cup, press mixture onto sides and bottom of muffin cups to create a well.
Bake potato cups for about 10 to 12 minutes or until just beginning to brown.
While the potato cups are baking, lightly beat the eggs in a 4-cup glass measuring cup with a spout.
Chop peppers and add to the eggs along with the cheese. Whip to blend.
Remove potato cups from oven. Cut sausage links into bite-size pieces and divide sausage pieces into muffin cups. Push sausage down and to the sides to help preserve the well.
Pour egg mixture into the muffin tins, taking care not to overfill. Wipe away any spillage to prevent burning.
Return tin to oven, bake 13-15 minutes or until the eggs are fully set.
To Serve: Let Egg Muffins cool for a few minutes. Run a knife around each muffin and CAREFULLY lift from tin. Serve with still hot.
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