Sausage & Egg Breakfast Muffins

Preheat oven to 350 F. Oil or spray jumbo muffin tins. You will need 18 cups total, so if you don’t have multiple jumbo muffin tins, you may need to cook them in batches. Set pans aside.

Brown sausage in a large pan over medium heat until it is no longer pink. Drain all but 2 tablespoons of the rendered sausage fat from the pan. Add mushrooms and hash brown potatoes into the pan with the sausage. Cook for 8-10 minutes until mushrooms have released all of their water and the potatoes are tender and browned in places.

Spoon sausage mixture into the muffin tins, filling each muffin cup 1/3 full. Be careful not to pack the mixture down into the cups. You want it to be somewhat loose so the eggs can flow over and around the mixture.

Crack eggs into a large bowl. Add milk, salt and pepper to taste, and whisk until uniform. Pour egg mixture over the sausage mixture that is already in the muffin pans. Sprinkle cheese and chives evenly over the tops of muffins and put the muffins into the preheated oven.

Cook egg muffins for 18-22 minutes or until the tops just begin to turn golden. Don’t overcook or the muffins will be tough. You really just want the eggs to set. Remove from oven and allow to cool.

Loosen the muffins by running a butter knife around the edges before turning the pans over. Once you have removed the muffins from the pans, allow them to cool completely before putting them in an airtight container or freezer bags. Or do it the old-fashioned way and enjoy them hot from the oven!

This recipe makes 18 jumbo sized muffins. If using a different size muffin pan, alter cooking times accordingly.