Cheesy Brunch Muffins!

I know we just recently posted a recipe using some potatoes, but everyone loves potatoes! I know I do! This past weekend I tested out this new recipe with my roommate Cory and we LOVED them! They are really simple to make and you will not be disappointed with the final product.

I used 3 different types of cheese in this recipe too!

1. Pepper jack, which gives a spicy kick
2. Aged Asiago, which gives some sharp depth and saltiness
3. Manchego, which gives nuttiness and creaminess

The whole recipe takes about an hour from prep to table and depending how hungry the crowd you are feeding is can be doubled easily.

What you’ll need:

• butter
• 1 red onion (diced)
• 1 or 2 jalapeños (diced)
• 2 bell peppers (diced) I used red and yellow because it’s what looked good at the grocery store
• 12oz package of raw breakfast sausage removed from casing (I used plain not maple flavour)
• 1 can diced chiles (drained)
• 2 whole eggs (depending on how much cheese, you may need another egg to bind everything together)
• cumin and adobo seasoning
• pepper
• 2 cups of shredded cheese
• 1 1/2 pounds of peeled russet potatoes grated (I went the simple route and bought a bag of refrigerated pre-shredded potatoes for hash browns)

How to do it:

Muffins ready for the oven!

1. In a medium pan, melt butter and add the onion and peppers. Saute for 5 minutes and then add the sausage. Cook until the meat is no longer pink, breaking up larger pieces as you saute, about 4 or 5 minutes. Strain off grease and discard.
2. Preheat oven to 400 degrees F.
3. In a large bowl combine the can of chiles, eggs, spices, cheese, shredded potatoes, and the cooked sausage mixture. Stir together.
4. Take a muffin tin and either coat each one with butter or spray with nonstick spray for easy removal of the muffins.
5. Divide your potato/sausage batter between each cup. Do not press the batter down, let it fall naturally in and tidy up your edges.
6. Place muffin tin in oven and bake for 25 to 30 minutes. (If you are using a dark muffin tin shorten time by 5 minutes, unless you want them really crispy!)
7. Remove and let stand for 3 minutes to cool, slide a butter knife around the edges of the muffins for easy removal.
8. Dig in and enjoy!

I hope you guys try out this recipe, you can even make up your own blend of cheeses to change it up! Let us know if you do! We love coming up with new concoctions and cheesy blends!

Have a cheesy brunch all! (By the way these go great with a mimosa with some Luca Grucci Prosecco!)

Original recipe from here!