Kitchen Sink Muffins
Kitchen sink muffins are a delicious savory handheld breakfast recipe that will feed even the hungriest family! A sausage, egg and cheese filling gets baked into a buttery biscuit bottom.
I love breakfasts that we can eat with our hands.
It makes it easier for mornings when we have to get out the door or just have the normal chaos of a family of 6 to contend with.
These kitchen sink muffins are a savory grab and go option.
Unlike kitchen sink cookies, which are sweet and loaded with all the candies, these muffins are not a sweet option.
They have buttery refrigerated biscuits as the base and get topped with a hearty combination of ground sausage, egg, and cheese.
Ingredients
To make these you’ll need:
- Biscuits– a 16 ounce can of refrigerated biscuits but not the flaky layer style biscuits
- Ground sausage– Browned, crumbled, and drained of grease.
- Hashbrowns– A 20 ounce bag of refrigerated shredded hashbrowns
- Seasoning– Seasoning salt, black, smoked paprika, garlic powder, onion powder
- Oil– Canola
- Cheese– Shredded cheddar
- Eggs– 5 eggs beaten
- Milk– Whole milk is best
- Green onions– Thinly sliced
How to Make
Making these kitchen sink breakfast muffins is pretty easy!
Just put the cooked, crumbled, and drained sausage into a large skillet with the hashbrowns.
Stir in the seasoned salt, pepper, and canola oil.
Saute the mixture until the potatoes are browned and cooked through.
Then, take the mixture off the heat and let it cool completely.
Spray an XL metal muffin tin with nonstick cooking spray.
Put one biscuit into each well, pressing it out flat into the bottom of the tin and up the sides to form a cup.
Set the prepared tins aside while you make the filling.
To make the filling, whisk together the eggs, milk, green onion, and seasonings until evenly combined.
Then fold the potato mixture and the shredded cheese into the eggs, stirring again until evenly combined.
Pour the egg mixture evenly out into the biscuit cups just until a little below the rim, making sure not to fill the muffin tins to the top.
Put the filled muffin tin on a baking tray for stability.
Bake the kitchen sink muffins at 400° for 30 minutes, or until the centers of the muffins are set.
Remove the hot pan from the oven, and let the muffins rest for 5 minutes.
Run a butter knife around the rim to release the muffins.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container for up to 3 days.
Reheat them in a hot oven for best results.
Microwaving the leftover muffins may give you soggier reheated muffins.
Tips and Tricks
- Want to keep these vegetarian? Skip the sausage and substitute a can of drained black beans.
- Not a sausage fan? Crumble up a pound of crispy cooked bacon instead.
- You can use any cheese you want.
- It’s really important not to overfill the muffin tins. If you fill them to the top the egg will spill over the top of the wells and make a mess.
Other Easy Handheld Breakfasts
Kitchen sink breakfast muffins are a yummy handheld breakfast idea that will satisfy the hungriest appetites.
Make them and enjoy!
Looking for other easy handheld breakfasts?
Try these:
If you’ve tried these KITCHEN SINK BREAKFAST MUFFINS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Kitchen Sink Breakfast Muffins
Ingredients
- 1 16 oz can refrigerated biscuits NOT flaky layer
- 1 lb ground sausage browned, crumbled, and drained of grease
- 1 20 oz bag refrigerated shredded hash browns
- pinch seasoning salt
- 1/2 tsp black pepper
- 2 tbsp canola oil
- 1 cup shredded cheddar cheese
- 5 eggs beaten
- 3/4 cup whole milk
- 3-4 green onions thinly sliced
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Add the cooked, crumbled, and drained sausage back to a large skillet along with the potatoes, seasoned salt, and pepper. Stir to combine. Add two tablespoons of canola oil , stirring again to evenly combine. Saute until the potatoes are browned and cooked through. Remove from heat and allow to cool completely.1 lb ground sausage, 1 20 oz bag refrigerated shredded hash browns, pinch seasoning salt, 1/2 tsp black pepper, 2 tbsp canola oil
- Spray an XL metal muffin tin with nonstick cooking spray. Add one biscuit to each well, and press it out flat into the bottom of the tin and up the sides to form a cup. Set aside.1 16 oz can refrigerated biscuits
- In a large mixing bowl whisk together the eggs, milk, onion, and seasonings until evenly combined. Add the potato mixture and the shredded cheese to the bowl, stirring again until evenly combined.5 eggs, 3/4 cup whole milk, 3-4 green onions, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 cup shredded cheddar cheese
- Pour the egg mixture evenly out into the biscuit cups just until a little below the rim. Do NOT fill completely. Place the muffin tin on a baking sheet for stability.
- Bake at 400° for 30 minutes, or until the center's set.
- Remove the hot pan from the oven, and let the muffins rest for 5 minutes.
- Run a butter knife around the rim to release the muffins, then serve & enjoy!
Notes
- Want to keep these vegetarian? Skip the sausage and substitute a can of drained black beans.
- Not a sausage fan? Crumble up a pound of crispy cooked bacon instead.
- You can use any cheese you want.
- It's really important not to overfill the muffin tins. If you fill them to the top the egg will spill over the top of the wells and make a mess.
Nutrition
