Sharing a seriously fun love for food

Egg and Sausage Brunch Muffins

Egg and Sausage Brunch Muffins

I’m always on the hunt for new brunch ideas and this is one that’s both fun and delicious. It takes a classic breakfast casserole and blows it apart – perfect for feeding a large group!

We’ve shared our breakfast casserole and our individual quiche – this is a delectable blend of both compliments of Emily. Eggs, sausage and hash brown potatoes are layered with sweet onions, crisp red bell peppers along with fresh spinach all nestled on a bed of rustic bread. These savory flavors are livened up with a beautiful touch of Dijon mustard and a grating of nutmeg.

As with any great brunch casserole there are multiple steps in achieving a comforting and hearty dish. But take heart, everything can be prepped in stages using one skillet and nothing about this dish is difficult. You can also prepare these brunch muffins the day before – just cut the baking time back by 5-minutes then reheat before serving. Line the tins with parchment liners if you want the egg muffins to slide out or standard paper liners if you want the liner as a serving vessel.

Put on the coffee, grab a partner in the kitchen and brunch will be ready in a jiffy!

Egg and Sausage Brunch Muffins

4 tablespoons butter or bacon drippings, divided

1 small onion small chopped, about 1-1/2 cups

1 red bell pepper seeded and small chopped, about 1-1/4 cups

1 package hash brown potatoes, 20-ounces or about 4 cups freshly grated potatoes

1-1/2 teaspoons kosher salt, divided

½ teaspoon freshly cracked black pepper, divided

1 pound breakfast pork sausage or mild Italian pork sausage

1 package spinach, about 5-ounces

10 extra-large eggs

2-1/2 cups milk

2 tablespoons Dijon mustard

¼ teaspoon freshly grated nutmeg

3 cups small cubed Sourdough bread, about ½” in size

½ cup shaved or shredded Parmesan*

½ cup shaved or shredded Fontina*

Melt 3-tablespoons of the butter or bacon drippings in a large, deep skillet set over medium heat. Add the chopped onions and bell pepper, cooking until the vegetables are tender, about 10 minutes.

Stir in the hash brown potatoes and season with ½ teaspoon of the kosher salt and ¼ teaspoon pepper. Cook for an additional five minutes. Transfer the vegetables to a bowl while you cook the sausage. Add the remaining tablespoon of butter or bacon drippings to the skillet. Toss in the sausage, breaking it up into smaller pieces. Continue cooking until the sausage is no longer pink, about 10 minutes. Transfer to a bowl while you cook the spinach.

Drain off the most of the drippings from the pan. Place the spinach in the skillet and cook over medium heat until the spinach has wilted, about 3-5 minutes. Set aside to cool.

In a large mixing bowl combine the eggs with the milk, the remaining kosher salt and black pepper along with the Dijon mustard and nutmeg. Whisk until well blended.

Line the muffin tins using either parchment or paper liners – you’ll need 36. Place enough bread cubes to just cover the bottom of each liner. Divide the mixture of onions, bell pepper and hash browns between each muffin.

Place a bit of the wilted spinach on top of each.

Then add the sausage.

Using a small ladle, slowly add about ¼ cup of the egg mixture to each muffin cup then top with a mix of the Parmesan and Fontina cheese*.

Bake for 30 minutes in a 350-degree oven. Serve warm.

If you’re prepping ahead, reduce the baking time to 25 minutes, cool, cover the tins and refrigerate. About 40 minutes before you’re ready to serve, remove the egg muffins from the refrigerator and let them rest at room temperature for about 20 – 30 minutes. Reheat for 10 minutes, loosely covered with foil in a 350-degree oven.

*Sartori makes a wonderful Tuscan blend with Parmesan and Fontina, perfect for topping this dish!

Egg and Sausage Brunch Muffins, courtesy of Preserving Good Stock

June 13, 2018
: Makes 36 muffins

Loaded with eggs, sausage and hash browns- this dish takes a classic breakfast casserole and blows it apart - perfect for feeding a large group!

By:

Ingredients
  • 4 tablespoons butter or bacon drippings, divided
  • 1 small onion small chopped, about 1-1/2 cups
  • 1 red bell pepper seeded and small chopped, about 1-1/4 cups
  • 1 package hash brown potatoes, 20-ounces or about 4 cups freshly grated potatoes
  • 1-1/2 teaspoons kosher salt, divided
  • ½ teaspoon freshly cracked black pepper, divided
  • 1 pound breakfast pork sausage or mild Italian pork sausage
  • 1 package spinach, about 5-ounces
  • 10 extra-large eggs
  • 2-1/2 cups milk
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon freshly grated nutmeg
  • 3 cups small cubed Sourdough bread, about ½” in size
  • ½ cup shaved or shredded Parmesan*
  • ½ cup shaved or shredded Fontina*
  • *Sartori makes a wonderful Tuscan blend with Parmesan and Fontina, perfect for topping this dish!
Directions
  • Step 1 Melt 3-tablespoons of the butter or bacon drippings in a large, deep skillet set over medium heat. Add the chopped onions and bell pepper, cooking until the vegetables are tender, about 10 minutes.
  • Step 2 Stir in the hash brown potatoes and season with ½ teaspoon of the kosher salt and ¼ teaspoon pepper. Cook for an additional five minutes. Transfer the vegetables to a bowl while you cook the sausage.
  • Step 3 Add the remaining tablespoon of butter or bacon drippings to the skillet. Toss in the sausage, breaking it up into smaller pieces. Continue cooking until the sausage is no longer pink, about 10 minutes. Transfer to a bowl while you cook the spinach.
  • Step 4 Drain off the most of the drippings from the pan. Place the spinach in the skillet and cook over medium heat until the spinach has wilted, about 3-5 minutes. Set aside to cool.
  • Step 5 In a large mixing bowl combine the eggs with the milk, the remaining kosher salt and black pepper along with the Dijon mustard and nutmeg. Whisk until well blended.
  • Step 6 Line the muffin tins using either parchment or paper liners. Place enough bread cubes to just cover the bottom of each liner.
  • Step 7 Divide the mixture of onions, bell pepper and hash browns between each muffin.
  • Step 8 Place a bit of the wilted spinach on top of each and then add the sausage.
  • Step 9 Using a small ladle, slowly add about ¼ cup of the egg mixture to each muffin cup.
  • Step 10 Top with a mix of the Parmesan and Fontina cheese.
  • Step 11 Bake for 30 minutes in a 350-degree oven.
  • Step 12 If you’re prepping ahead, reduce the baking time to 25 minutes, cool, cover the tins and refrigerate. About 40 minutes before you’re ready to serve, remove the egg muffins from the refrigerator and let them rest at room temperature for about 20 – 30 minutes. Reheat for 10 minutes, loosely covered with foil in a 350-degree oven.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!