Cheesy Sausage Hash Brown Egg Cups
Enjoy a scrumptious breakfast “on the go” with these portable, protein-packed Cheesy Sausage Hash Brown Egg Cups!
Take the stress out of your busy mornings with deliciously easy Cheesy Sausage Hash Brown Egg Cups! Only 5 basic breakfast ingredients (eggs, frozen hash browns, sausage crumbles, onion and eggs) plus 5 minutes of prep and you’ll have 12 beautiful potato and egg bites to nourish you all week!
The Best Grab & Go Breakfast Recipe!
Egg bites are all the rage! Nutritious, delicious and SO easy to make, these versatile egg & cheese cups are like mini muffins or bite-sized quiche. Plus, there are keto versions, vegetarian options, kid-friendly recipes – even Starbucks has them on the menu!
But, if you ask me, this recipe for cheese and potato egg bites is the best “on-the-go” breakfast ever!
Other Recipes to Serve with Egg Bites
- Pair Sausage & Egg Cups with moist, sweet Blueberry Muffins for an amazing breakfast duo!
- Cherry Almond Breakfast Cookies are a super healthy alternative for a quick eat-in-the-car breakfast or snack!
Ingredients
Crust: Frozen hash browns make the base layer, or crust, to these mouthwatering breakfast bites! If you have the time, you can shred your own potatoes for homemade hash browns.
Filling: Eggs, diced onion, sharp cheddar cheese and cooked breakfast sausage crumbles make this recipe unique and fabulous! Of course, you can substitute other cheeses, meats or veggie fillings to cater these to your liking!
Seasoning: All these breakfast cups need is a dash of salt and pepper to be perfect!
How to Make Hash Brown Egg Cups
STEP ONE: Preheat your oven to 425 degrees F and generously spray a 12-cup muffin tin with cooking spray. Place 2 tablespoons of hash browns into each cup and spray the tops of the hash browns with more cooking spray. Bake in the oven for 10 minutes and remove. (Leave the oven on.)
STEP TWO: Using a mini pie press or small cup, press the hash browns down in the center to make them flatten and spread up the sides of the muffin tin like a crust. Put back in the oven for another 10 minutes.
STEP THREE: Beat 12 eggs in a medium bowl until they start to get fluffy. Add the salt & pepper and beat a little more.
STEP FOUR: Remove the hash browns from the oven and add a layer of onion, sausage, and then cheese to each cup. Pour egg mixture over the top of each one to cover the filling.
STEP FIVE: Bake another 15 minutes or until the egg is set. Remove from the oven and cool for a couple of minutes. Run a knife around the perimeter of each one and gently scoop out! Enjoy immediately or cool and store for later in the week!
Tips for Success
- Nothing needs to be altered – Cheesy Sausage and Egg Cups are naturally gluten-free!
- Generously spray your muffin tin – even if using non-stick or silicone pans.
- Dice any add-ins, including the sausage, very small to keep the muffins from falling apart.
- Use plant-based meat (or eliminate the meat) to make these vegetarian-friendly.
- Egg bites are so versatile! Try different cheeses and meats, or add in veggies and herbs. Bell peppers, jalapenos, spinach, green onions, cilantro, and chives all work beautifully!
Why Are My Hash Brown Cups Soggy?
In a word: Water. If your egg and potato cups turned out mushy, the reason is too much liquid.
Frozen hash browns can have a fairly high water content as can any veggies you may have added in. So, next time, squeeze out any excess water from the potatoes to get a nice, crispy crust and saute any veggies and drain them on a paper towel before adding them to the egg bites. This should ensure crispy, fluffy, cheesy egg perfection!
How Do I Store Hash Brown Egg Cups?
Whether you have leftover hash brown cups from Christmas Breakfast or Easter Brunch, or you’re making a batch to have for breakfast all week, it’s important to store these properly to maintain their yumminess!
Once cooled, simply place egg cups in an airtight container (I like to save them in individual baggies so I can just grab one or two at a time.) Store these in the fridge for up to 5 days or in the freezer for 3 months! To reheat, simply microwave for 60-90 seconds. Or, if you want to keep the potato crust nice and crispy, reheat it in the air fryer!
Other Brilliant Grab & Go Breakfast Recipes
- Loaded Tater Tot Bites
- Spinach and Cheese Breakfast Bites
- Tropical Muffins
- Ham and Cheese Mini Calzones
- Nutella Overnight Oats
- Ham and Egg Baked Taquitos
*This post originally posted on 02/16/2014.
Cheesy Sausage Hash Brown Egg Cups
Ingredients
- 1 ½ cup frozen cubed hash browns
- ½ cup yellow onion peeled and diced
- ½ cup cooked breakfast sausage crumbled
- ½ cup sharp cheddar cheese shredded
- 12 eggs beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F. Spray the cups of 12-cup muffin tin with non-stick cooking spray.
- Place 2 tablespoons of hash browns into each muffin tin cup. Spray the potatoes generously with more cooking spray. (This will help them crisp up a bit.)
- Bake in the oven for 10 minutes. Remove from the oven. Using a cup that fits into the muffin tin, press the hash browns down so that they flatten and spread up the sides of the cup a bit.
- Place back in the oven and cook for another 10 minutes.
- Add the eggs to a medium mixing bowl and beat with a whisk until they start to turn fluffy. Add the salt and pepper and whisk to combine.
- Remove the hash browns from the oven. Top each cup with a layer of diced onion, a layer of sausage, and then a layer of cheese. Pour the eggs over each cup to cover the ingredients.
- Bake for another 15 min or until the eggs are set.
- Remove from oven and allow to cool for 1-2 minutes in the muffin tin.
- Run a knife around the edge of each cup and then scoop out the hash brown cups. Serve warm or at room temperature.
These just came out of the oven a few minutes ago. Mine were as pretty as your photo. I made these for my grandson (12 y/o) to eat on a school morning while my daughter is getting dressed for work. He and I made this together after school. He is going home with only 11 of them. I couldn’t resist trying one. My oh my! These are so yummy. The only tweak I made was using diced ham instead of sausage and I sprinkled cooked bacon on top just before I slid them in the oven. Thank you for this yummy recipe.
I’m wondering if you warm the hash browns as a defrosting measure so they’re workable? If so, do you think letting them thaw before use would produce the same results? Can’t wait to try these.
Perusing the internet for breakfast ideas & found this site & recipe. What a good idea for breakfast on the go! It has the same ingredients in a tater tot egg casserole I make in a 9×13, using tater tots instead of hash browns 🙂 Why didn’t I ever think of this?! Cuz searching the internet is faster for me than taking the time to be creative : /
Has anyone tried putting mushrooms in these? I am planning on trying these as a “side” for Easter Brunch and want to offer some options. I LOVE mushrooms, but sometimes they cause issues in breakfast bakes. Thanks!
hello Ladies I just made these tonight for tomorrow morning’s breakfast! We actually had them for dinner tonight too…. Lol
You know some nights how you just enjoy a breakfast supper…? Well we did! I used green onions finally chopped and pepper jack cheese…. Oh my gosh they are yummy. Going to try to post a pics. Remember mine are light in color from using light colored cheese. Mmmmmmmhmmmmmmmm delicious…….. Belly is full , body needs rest! Tuk Tuk!!!!! Leah Bradford
I sprayed the bottom of the cup with cooking spray , this helped to keep the potatoes from sticking.
This looks like a wonderful recipe. I will be making it for my family of 20 at my daughters birthday brunch. Thank you!
I just made these and my family loved them!! I also had trouble using the glass to press down. The potatoes did stick so I ‘manned’ up and just used my hands…lol. I was already told these have to made again! Good deal!!
I overfilled muffin cups using 12 eggs. These puffed up and made it harder to remove from pan. Also, I needed more oil on bottom and sides of pan because I ended up digging out hash browns stuck to the bottom of the muffin pan. In other words, MINE did not look as nice as the picture. However, the grandsons said they were tasty. So, I will make adjustments and try again because these sure would be handy to reheat for a fast, easy breakfast on school days! By the way, I used turkey sausage, and it was very tasty.
Instead of 12 whole eggs, I’m going to try using 6 whole eggs along with 6 egg whites…..cuts the cholesterol and calories in half, then if you use turkey sausage that would make them even better calorie-wise!!!!
We used turkey instead of sausage. Yum! Thanks for the recipe 🙂
That sounds great!
I was wondering if anyone has tried these using different meat as in Bacon or Ham. My son us a bacon junkie Lol
I haven’t tried them in this recipe but I know that either would work fine. Just be sure that they’re cooked first. 🙂
Silly goose it would be super super yummy! I would have used bacon instead of sausage had I had any! Plus I used pepper jack Chs. And green onions….. Turned out great! Used a spoon to mash up sides of muffin pans. Yes 2 dozen! Going to freeze and reheat this weekend when grankids are over! Perfect for late Saturday lazy day Yums! Have a good one…. Alaska Leah
Help Plz! OK, so I’ve made a couple of batches of these and my kids and I are very pleased with them. But, I’m having an issue with the hashbrown crust. I’m using non-frozen commercially prepared product (for its convenience). As I smooth them, they do travel up but stick to the glass that I’m using even though I oil the glass. I read an earlier comment that suggested an increased cooking time. Will that help my situation?
It could help David and I would also push a little less hard. Mine did stick a little but not bad and I could sort of go a little easy and it helped.
This looks and sounds so good, I think I will try them ,but make gravy to pour over the muffin as,I’m a bisquits and gravy person,,thanks I’m always looking for new ideals,,
I make these only I use “egg beaters” instead of eggs. I’m watching my cholesterol!! They also reheat easily in the microwave!!
What a great idea Cindy! We like to reheat in the microwave too!
Those look really good! Could I use muffin cup liners to make them? And would fresh grated potatoes work? I never seem to have the frozen kind on hand.
You could try the muffin cup liners. I’m just thinking that the potatoes might not brown. If you use fresh potatoes I would partially cook them first or add time to the first stage of cooking the potatoes.
Thanks! I will have to try that!!!
Cut the recipe in half and make 6. Would be 1 egg each cup.
Actually the 12 eggs is 1 egg per cup. This recipes calls for using a 12 cup muffin tin.
12 eggs?! Yikes!
Can you freeze these?
I haven’t Janice but I would think that you could. I have reheated them in the microwave with no problem.
12 eggs yes but it’s about 2 eggs per serving so not bad I say.
It is 12 eggs but it works out to 2 eggs per serving. This recipe makes six servings but honestly they’re pretty filling so I usually have 1 cup, which equals 1 egg.