Baked Sausage Veggie Hash Brown Muffins for Weekend Brunch Bliss

Baked Sausage Veggie Hash Brown Muffins are a delicious, low-carb, and freezer-friendly treat for any meal or snack craving.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 cups hash browns frozen
1 pound ground sausage your favorite type
4 eggs extra-large for fluffiness
1/2 cup milk substitute with almond milk for dairy-free
1 cup bell peppers diced, mixed varieties
1 cup spinach fresh or thawed frozen
1 cup cheese grated cheddar or mozzarella, optional
1 teaspoon onion powder for flavor

For Serving

1/2 cup sour cream or Greek yogurt for drizzling
1/4 cup chopped green onions for garnish

Equipment

Muffin tin
Mixing Bowl
Oven

Method

Step-by-Step Instructions

Begin by preheating your oven to 400°F (200°C). Grease a muffin tin to prevent sticking.
In a large mixing bowl, combine the ground sausage, hash browns, eggs, and milk. Stir in the diced bell peppers and spinach.
Sprinkle in onion powder, salt, and pepper to taste. Mix until well blended.
Spoon the mixture into each muffin cup, filling them about three-quarters full.
Place the muffin tin in the oven and bake for 25-30 minutes until golden brown.
Allow the muffins to cool for about 5 minutes before removing from the tin. Serve warm with sour cream or Greek yogurt.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

These muffins are perfect for breakfast, brunch, or as a savory snack any time of day. They are also freezer-friendly.

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