Amazing Muffin Cups Recipes

Steps:

• Prepare sausage according to package instructions, cool slightly and cut into 1/2-inch pieces; set aside., In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups., Press mixture onto sides and bottom of muffin cups. , Bake at 400°F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups. , In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

Steps:

• 1. Pre-heat oven to 400°F
• 2. In a bowl, combine the hash browns, butter, salt, and pepper. Press mixture onto the bottom and up the sides of the greased non-stick muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
• 3. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces. Divide sausage among muffin cups.
• 4. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set and an internal temperature of 165°F has been reached.

Steps:

• Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray.
• Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
• Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
• Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
• Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
• Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives.

Steps:

• 1. In a large bowl, combine the hash browns, butter, salt and pepper. Press the mixture into the bottom and up the sides of 12 greased muffin cups.
• 2. Bake in a preheated 400-degree oven for 12 minutes or until lightly browned.
• 3. Meanwhile, cook sausage according to package directions, cut into 1/2-inch pieces. Divide sausage among muffin cups.
• 4. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives or green onions. Bake in the 400-degree oven for 13-15 minutes, or until set.
• 5. NOTE: You may double this recipe to make Jumbo Breakfast Muffin Cups. Use 6 greased jumbo muffin cups and bake hash browns in cups for 12 minutes, and bake the filled cups for 22-24 minutes or until set.

Steps:

• Heat oven to 400°F.
• Combine potatoes, butter and black pepper; press onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray. Bake 12 min. or until lightly browned.
• Meanwhile, cook sausage as directed on package; drain on paper towels. Cut into 1/2-inch-thick slices.
• Spoon sausage into potato cups. Whisk eggs in medium bowl until blended. Stir in cheese and red peppers; spoon over sausage. Sprinkle with chives.
• Bake 13 to 15 min. or until centers are set.

Steps:

• 1. Preheat oven to 400 degrees. Spray 6 tins of a 12-cup regular sized muffin tin with nonstick cooking spray; set aside.
• 2. Cook sausage in a nonstick skillet on medium, turning, until cooked thoroughly. Slice into 1-inch slices and place on paper towels to drain off grease.
• 3. While sausage is cooking, in a medium bowl, combine thawed hash browns, melted butter, onion powder and half of the salt and pepper, or to taste. Spoon evenly into prepared muffin tins, pressing up on sides and into bottoms firmly. Bake 12 minutes, or until lightly browned.
• 4. In a medium bowl combine eggs, remaining salt and pepper or to taste and milk. Whisk until combined. Add cheese and green pepper, if used. Stir.
• 5. Place sausage link slices evenly into cooked potato crusts.
• 6. Pour egg mixture evenly over sausage. Add the 1/4 cup remaining cheese on top. Bake 12-15 minutes, or until egg is set, testing by touching middle of tops with finger until it bounces back.
• 7. Remove and let cool 5 minutes in pan before eating.
• 8. These are great stored in the refrigerator or freezer-just pop into the microwave if in fridge for 1 minute per muffin. If frozen, it may take 2 minutes in the microwave.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

• Place 12 paper liners in a muffin pan; spray liners with cooking spray.
• In bowl, combine hash browns, butter, salt and pepper.
• Press hash brown mixture into bottom and up sides of the muffin cups.
• Bake at 400 degrees F for 12 minutes or until lightly browned.
• Meanwhile, cook sausage according to package directions; cut into 1/2 inch pieces.
• Divide sausage between muffin cups.
• Combine eggs, cheese and bell pepper.
• Pour over sausage.
• Sprinkle with onions.
• Bake for 13-15 minutes or until set.