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A savory springtime brunch

Posted: April 11, 2012 1:55 a.m.
Updated: April 11, 2012 1:55 a.m.

Warm breezes, blooming flowers, pretty pastels — when spring is in the air, there’s plenty of reason to celebrate. It’s the perfect time to bring family and friends together for a welcoming brunch.

When planning your menu, be sure to have plenty of savory dishes on hand to satisfy your guests. And rest easy, you don’t have to spend hours in the kitchen to prepare your feast. Using ingredients already full of flavor, such as Johnsonville Breakfast Sausage, lets you create memorable brunch dishes without a lot of work.

These recipes are simple yet satisfying — and leave you plenty of time to enjoy the company gathered around your table.

For more savory brunch recipes, visit

Amazing muffin cups
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 servings
3     cups refrigerated shredded hash browns
3     tablespoons melted butter
1/8     teaspoon salt
1/8     teaspoon pepper
12     links Johnsonville Original Breakfast Sausage
6     eggs
2     cups (8 ounces) shredded 4-cheese Mexican blend cheese
1/4     cup chopped red bell pepper
    Chopped fresh chives or green onions, for garnish

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 the bottom and up the sides of the muffin cups. Bake at 400 degrees 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 chives. Bake for 13 to 15 minutes or until set.


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