Kitchen Sink Breakfast Muffins

kitchen sink muffins piled in a cloth lined basket

No ratings yet

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.

Prep Time15

Cook Time30

Rest Time5

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Servings: muffins

Calories: 776kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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