Serve Sausage Hash Brown Potato Cups for a nice variation on traditional breakfast. Perfect for Easter brunch, they are sure to please.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
Sausage Hash Brown Potato Cups
Brunch, who doesn’t love a tasty brunch? I love the idea of having tasty dishes that are eaten casually as a group.
Now some brunches are fancy but like many meals or holiday gatherings around our house, we prefer low-key and laid-back brunching. Our door is always open, especially during holidays such as Easter.
Often our older kids spend time divided between 2 households visiting relatives on both sides of their families, so we try to offer meals that can be served during a wide time range.
Dishes that can be made ahead are perfect for brunches. I prefer to have both sweet and savory dishes, along with fruits and of course a variety of beverages.
One such dish that I love to serve starts with Johnsonville breakfast sausage links. Sausage Hash Brown Potato Cups are simple, tasty and versatile. They always disappear, so that’s my indication they are loved.
They begin with Johnsonville breakfast sausage links that have been cooked, cooked and cut into chunks.
Then mixed with hash brown potatoes, seasonings, and cheese. Piled into muffin tins and baked until golden brown. Mmmm! Johnsonville breakfast sausage links are full of flavor, and blend well with cheese and potatoes!
Easy to prepare and delicious, a combo that cannot be beaten. Perfect alongside some fresh fruit and a pastry.
If you enjoy spicy dishes you could certainly add a touch of heat with some sriracha. I’ll be honest, my sons add that on top of everything, the joy of boys! 🙂
I do hope I’ve given you some easy Easter “Brunchspiration”. With simple and delicious flavors you can’t go wrong with Johnsonville breakfast sausage links as part of your brunch! Happy brunching!
Other great brunch recipes:
- 1 12 oz pkg Johnsonville breakfast sausage links, cooked & cut into 1/2" pieces
- 1 20 oz pkg refrigerated hash brown potatoes
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 Tablespoon parsley, chopped
- 2 teaspoons olive oil
Preheat oven to 375° degrees.
Spray muffin pan with non-stick cooking spray.
Combine all ingredients together.
Spoon ingredients into muffin pan, pressing down firmly.
Bake 25-30 minutes until golden brown.
Allow to cool before loosening edges with knife.
Find this recipe and more at the Weekend Potluck!