Sausage Hashbrown Bites
Easy Sausage Hashbrown Bites made with crispy shredded hash browns, savory breakfast sausage, eggs, cheddar cheese, bell peppers, and green onions. This mini muffin tin breakfast recipe is perfect for brunch, holidays, meal prep, and feeding a crowd.
Ingredients
- Nonstick cooking spray
- 1 pound breakfast sausage
- 3 cups frozen shredded hash browns thawed and squeezed dry
- 1 cup shredded cheddar cheese
- ½ cup finely diced bell pepper
- ¼ cup sliced green onions
- 5 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 1 to 2 tablespoons all-purpose flour or breadcrumbs optional, if the mixture is too wet
- Salsa sour cream, hot sauce, maple syrup, or country gravy, for serving
Instructions
- Preheat the oven: Preheat oven to 400°F. Generously spray a 24-cup mini muffin tin with nonstick cooking spray.
- Cook the sausage: Heat a large skillet over medium heat. Add breakfast sausage and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and fully cooked. Drain excess grease and let cool slightly.
- Prepare hash browns: Place thawed shredded hash browns in a clean kitchen towel or layers of paper towels. Squeeze firmly to remove as much moisture as possible.
- Mix ingredients: In a large bowl, combine dried hash browns, cooked sausage, cheddar cheese, bell pepper, green onions, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Add eggs: In a separate bowl, whisk eggs until smooth. Pour eggs over the hashbrown mixture and stir until evenly combined. If the mixture looks too wet, stir in 1 to 2 tablespoons of flour or breadcrumbs.
- Fill muffin cups: Spoon the mixture into the prepared mini muffin cups, filling each cup almost to the top. Press the mixture down gently with the back of a spoon.
- Bake: Bake for 20 to 25 minutes, until the tops are golden, the edges are crisp, and the egg mixture is set. The center should reach 160°F.
- Cool and serve: Let the bites cool in the pan for 5 minutes. Run a thin knife around the edges to loosen, then remove and serve warm with your favorite dipping sauces.
Notes
- Thaw and squeeze shredded hash browns dry for the crispiest texture.
- Grease the muffin tin generously to prevent the potato-and-cheese mixture from sticking.
- Use mild or hot breakfast sausage, turkey sausage, chicken sausage, or plant-based sausage crumbles.
- Do not overfill the muffin cups, as the egg mixture expands slightly while baking.
- Egg dishes should reach 160°F for safe cooking.fda+1
- Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days
- Freeze baked and cooled bites for up to 2 months. Reheat in an oven or air fryer for the crispiest results.