Sausage & Egg Breakfast Cups
I’m sharing #SausageFamily in my life as part of a Johnsonville sponsored series for Socialstars™
Our adventure has begun.
We are totally, officially moved out of our house. That feels a little weird, but in a good way. We have a new house, but it’s not ready for us to move in. We’re in temporary living arrangements, Sam is at his new school and life still feels upside down. I’m kinda enjoying the view!
Even though most things in our life are being rearranged, some things don’t change. Like, we still need to eat quite regularly. I am well aware that breakfast is considered the most important meal of the day. Ironic. First thing in the morning is when I least feel like cooking! Even so, I’ve been fixing quick recipes to fuel us for the day. One of the things we like is sausage breakfast patties. The best breakfast patties are the Johnsonville Original Recipe, Fully Cooked Breakfast Patties. They’re ready in 30 seconds—can’t get much better than that! They’re made from premium cuts of pork and have all the big, bold Johnsonville flavors—without the fuss.
Sometimes our family enjoys eating a breakfast menu for lunch or dinner. If you’re like me, you’ll find this recipe with breakfast patties is a winner any time of day. The pre-cooked sausage makes this dish easy to put together. It’s a satisfying meal and I think it looks quite lovely. If you have any left-overs, they can be readily re-heated for a quick snack.
- 4 Johnsonville pre-cooked sausage patties, crumbled
- 6 eggs
- 1 red bell pepper
- 1 cup thawed southern hash brown potatoes
- ¼ cup diced red onion
- ¼ diced jalapeno
- salt and pepper
- 1 cup shredded cheddar cheese
- Whisk eggs and add ingredients.
- Divide into 12 muffin cups lined with foil wrappers.
- Bake for 20 minutes at 400 degrees.
- Top with sour cream, chives, tomato or avocado.
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