I like having some sort of protein at breakfast. I feel like I stay full longer and I tend to stay on track with my eating the rest of the day when I do.
I’m also very busy in the mornings so if breakfast takes too long or seems like a lot of work (or any) I’ll tend to skip it. For that reason I usually have a bunch of boiled eggs in my fridge to grab in the morning. Sometimes you just can’t eat the same breakfast all. the. time!
This weekend I had inspiration hit! It was the way that so many artists have talked about receiving inspiration, like a bolt of lightning, except I created egg cups instead of musical compositions.
These Cheesy Sausage, Egg & Hash Brown Cups are so good, and super crazy easy to make! I think I’ll be keeping a batch of these in the fridge now along side my boiled eggs for breakfast!
Some more of my favorite brunch options!
- Eggs in a Basket
- How to Cook Bacon Perfectly in the Oven Every Time
- Eggs Benedict with Hollandaise Sauce
- Home Fries
- Overnight Crock Pot Breakfast Casserole
- More breakfast recipes…
Ingredients
Instructions
- preheat oven to 425 degrees
- spray a 12 cup muffin tin with cooking spray
- place 2 tbsp of hash browns into each cup and spray generously with more cooking spray
- place in oven for 10 min then remove and using a cup that fits into the muffin tin press the hash browns down. They will flatten and spread up the sides.
- place back in the oven for another 10 min
- beat the 12 eggs in a medium mixing bowl until they start to turn fluffy
- add salt and pepper and whisk some more
- remove the hash browns from the oven and place a layer of onion in each then a layer of sausage and a layer of cheese
- pour the egg over top to cover ingredients
- place back in the oven and cook another 15 min or until egg is set
- remove from oven and allow to cool slightly for 1-2 min
- run a knife around the edge of each cup and scoop out
- enjoy!
Nancy says
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 : /
Melissa Byrne says
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!
Leah Bradford says
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
Celia Jarvis says
I sprayed the bottom of the cup with cooking spray , this helped to keep the potatoes from sticking.
Leticia says
This looks like a wonderful recipe. I will be making it for my family of 20 at my daughters birthday brunch. Thank you!
Brian says
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!!
cynthia eklund says
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.
Janie says
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!!!!
Angie s. says
We used turkey instead of sausage. Yum! Thanks for the recipe 🙂
Aubrey Cota says
That sounds great!
Karen says
I was wondering if anyone has tried these using different meat as in Bacon or Ham. My son us a bacon junkie Lol
Aubrey says
I haven’t tried them in this recipe but I know that either would work fine. Just be sure that they’re cooked first. 🙂
Leah Bradford says
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
David Lavine says
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?
Aubrey says
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.
Gertie Moore says
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,,
Cindy says
I make these only I use “egg beaters” instead of eggs. I’m watching my cholesterol!! They also reheat easily in the microwave!!
Aubrey says
What a great idea Cindy! We like to reheat in the microwave too!
Gail says
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.
Aubrey says
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.
Gail says
Thanks! I will have to try that!!!
Trisha says
Cut the recipe in half and make 6. Would be 1 egg each cup.
Aubrey says
Actually the 12 eggs is 1 egg per cup. This recipes calls for using a 12 cup muffin tin.
Clarissa Hoffmann says
12 eggs?! Yikes!
Janice Norwine says
Can you freeze these?
Aubrey says
I haven’t Janice but I would think that you could. I have reheated them in the microwave with no problem.
Jenn Lynn says
12 eggs yes but it’s about 2 eggs per serving so not bad I say.
Aubrey says
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.