Sausage and Hash Brown Bites are the ultimate bite-sized comfort food. Think of them as miniature, handheld breakfast casseroles—featuring crispy golden hash browns, savory breakfast sausage, melted cheddar cheese, and a fluffy egg filling baked to perfection in a muffin tin.
They are incredibly easy to make, freeze wonderfully, and are a massive hit for weekend brunches, holiday mornings, or meal-prepped breakfast snacks.
Ingredients
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2 cups frozen shredded hash browns (thawed and squeezed completely dry with a clean kitchen towel)
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1 tbsp melted butter (for the hash brown crust)
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Salt and black pepper to taste
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½ lb (8 oz) breakfast sausage (pork or turkey, cooked and crumbled)
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1 cup shredded sharp cheddar cheese (divided)
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4 large eggs
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¼ cup whole milk or heavy cream
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¼ tsp garlic powder
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2 green onions, finely chopped (optional, for garnish)
Instructions
1.Prep and Preheat:Preheat oven to 400°F (200°C) and grease a standard 12-cup muffin tin generously with cooking spray.
Preheat your oven to 400°F (200°C). Spray a standard 12-cup muffin tin generously with non-stick cooking spray to ensure the bites release easily after baking.
2.Form the Hash Brown Cups:Mix squeezed dry hash browns with melted butter, salt, and pepper, then press firmly into muffin cups.
In a medium bowl, combine your completely dried hash browns, melted butter, a pinch of salt, and pepper. Divide the mixture evenly among the 12 muffin cups. Use your fingers or the bottom of a small glass to press the hash browns firmly against the bottom and up the sides of each cup to form little crusts. Bake for 15 minutes until the edges are golden and crisp.
3.Whisk the Egg Mixture:Whisk eggs, milk, salt, pepper, and garlic powder together in a medium bowl.
While the crusts bake, brown your breakfast sausage in a skillet, drain any excess grease, and set aside. In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth and frothy.
4.Add Sausage and Cheese:Layer cooked sausage and half the cheese into the warm hash brown cups.
Remove the crisp hash brown cups from the oven. Divide the cooked, crumbled sausage evenly among the 12 cups. Sprinkle about half of the shredded cheddar cheese directly over the sausage.
5.Pour and Top:Pour the egg mixture over each cup and top with remaining cheese.
Carefully pour the whisked egg mixture into each muffin cup, filling them almost to the top. Sprinkle the remaining cheddar cheese over the top of each bite.
6.Bake and Serve:Bake at 350°F for 15-18 minutes until eggs are set, then cool slightly before serving.
Drop the oven temperature down to 350°F (175°C) and bake for 15 to 18 minutes, or until the eggs are completely set in the center and the cheese is melted and bubbling. Let them cool in the pan for 5 minutes, run a knife around the edges to loosen, and serve warm!
