These little things are like having all your breakfast favorites in the palm of your hand. Savory and delicious, these little circles of flavor are sure to be a hit at company holiday parties or family get together' but they are so easy to make you could throw them together on a Saturday morning for the kiddos.
- 2 eggs room temperature
- 1 cup(s) milk room temperature
- 1/2 cup(s) Original Bisquick sifted
- 1/4 cup(s) onion diced
- 1 roll of pork sausage (plain) browned
- 1 1/2 cup(s) frozen hash brown potatoes (slices) thawed
- 1/2 teaspoon(s) crushed red pepper
- 1/2 teaspoon(s) garlic salt
- 1 teaspoon(s) black pepper
- 1 teaspoon(s) maple syrup
- 1 tablespoon(s) butter
- 1 cup(s) cheddar cheese shredded
- Preheat oven to 375 degrees Fahrenheit.
- Spray 12-cup muffin pan with non-stick cooking spray ensuring each hole is coated.
- In a bowl combine Original Bisquick, eggs, milk and pepper until well blended. Set aside. (If making ahead cover and store in refrigerator) This process will be easier if you allow the eggs and milk to reach room temp.
- In a skillet brown sausage on medium high heat until no longer pink. Drain sausage and return to pan. Add the crushed red pepper and syrup. Stir until sausage is well coated on medium low heat. (1-2 minutes)
- Remove sausage and set aside. Place butter in the skillet and allow to melt using medium heat. Add thawed potatoes, garlic salt and onion. Stir until potatoes are slightly golden which should only take about 5 minutes or so on medium-high heat.
- Combine potato mixture, sausage, and 1/2 cup of the cheddar cheese in a bowl until a uniform mixture is achieved. (If making ahead cover and store in refrigerator) Spoon sausage and potato mixture into the bottom of each cup of the muffin pan so that the cup is just about half full with mixture.
- Using a ladle or other utensil, add the egg mixture to each cup until almost full (3/4 full)
- Place pan in preheated oven and bake 25-30 minutes or until fork inserted is comes out clean.
- Remove from oven and add remaining cheese to the tops of each muffin. Bake an additional 2-3 minutes or until cheese is melted. Slowly go around edges of the muffins with knife or plastic spatula to release from pan. Using a fork or plastic spatula slide muffins up out of pan and place on plate to cool for 2-3 minutes.
- Makes 12 muffins. To double recipe just double all the ingredients.
- To make ahead cover and store the egg mixture and sausage mixture separately.
- Serve with grits or fresh fruit.
- There are several additions or changes that can be made to this recipe which makes it so fun. Instead of sausage, you could use bacon or ham or even chicken. Like spicy food, add a jalapeno slice to each cup before adding the egg mixture. Maybe add some sausage gravy to your finished muffins as a topping. You could also add red, yellow and green peppers to make it more colorful. Change up the kind of cheeses......maybe some Monterey jack cheese or Colby. Make a healthier version by using egg whites, gluten free Bisquick, turkey sausage and honey instead of syrup.
This recipe is a personal recipe added by JazzyJess35 and has not been tested or endorsed by MyRecipes.
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