Sausage & Hashbrown Egg Muffins

Servings

15 mins

Prep Time

45 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
1 package	Jones Dairy Farm All-Natural Chicken, Turkey, or Pork Sausage links
1 tablespoon	olive oil, divided
2 1/2 cups	frozen shredded hashbrowns
3/4 cup	diced red bell pepper
3/4 cup	diced green bell pepper
1/2 cup	diced yellow onion
8	eggs
1/2 teaspoon	salt
1/2 teaspoon	pepper

Heat oven to 350°F. Grease a muffin pan with cooking spray or liners.
Heat sausage links in a skillet over medium heat according to package directions. Remove and slice.
Heat 1/2 tablespoon olive oil in skillet over medium heat. Add hashbrowns and cook according to package directions, until lightly browned. Remove and set aside.
Heat the remaining olive in skillet over medium heat. Add peppers and onion and sauté until tender, 4-6 minutes.
Whisk eggs in a large bowl. Season with salt and pepper.
Divide hashbrowns, pepper mixture, and sausage slices among muffin cups. Top with eggs.
Bake 18-22 minutes, until the centers of egg muffins are firm and cooked through.