The perfect grab-and-go breakfast! These Sausage and Egg Hash Brown Cups are crispy, cheesy, and loaded with flavor. Whether you’re prepping for busy weekday mornings or planning a laid-back weekend brunch, these little breakfast cups are guaranteed to impress. Made with golden hash browns, savory sausage, and perfectly baked eggs, they’re a hearty, delicious way to start your day.
Why You’ll Love This Recipe
- Quick and Easy – Simple ingredients and minimal prep make these breakfast cups super convenient.
- Make-Ahead Friendly – Bake them the night before and reheat in the morning for a fast, protein-packed breakfast.
- Family Favorite – Kids and adults both love these handheld breakfast bites!
- Customizable – Add veggies, swap the sausage, or top with hot sauce – make them your own!
Ingredients
Here’s everything you’ll need to make these cheesy breakfast cups:
- 3 cups refrigerated shredded hash browns (or thawed frozen hash browns)
- 1 ½ cups shredded cheddar cheese, divided
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 12 sausage patties (Jimmy Dean Premium Pork Sausage recommended)
- 12 large eggs
- Chopped fresh chives or green onions, for garnish
- Non-stick cooking spray, for greasing muffin pan
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place the sausage patties on it. Bake for 10–12 minutes, or until fully cooked. Remove from the oven and set aside.
Step 2: Make the Hash Brown Base
In a large mixing bowl, combine the shredded hash browns, 1 cup cheddar cheese, olive oil, salt, and pepper. Mix until well combined.
Generously spray a 12-cup muffin pan with non-stick spray. Press the hash brown mixture evenly into each well, making a little nest up the sides. This will be your crispy base!
Bake for 15 minutes, or until the edges are golden brown and starting to crisp.
Step 3: Add the Fillings
Remove the muffin pan from the oven. Carefully place one cooked sausage patty in each hash brown cup.
Crack an egg over each sausage patty, keeping the yolk intact if possible. (If you prefer scrambled eggs, whisk the eggs first and pour them in.)
Top with the remaining ½ cup cheddar cheese.
Step 4: Bake Until Set
Return the muffin pan to the oven and bake for 10–12 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Let cool for 5 minutes, then carefully remove the cups from the pan using a small spatula or knife.
Step 5: Garnish & Serve
Sprinkle with fresh chives or green onions, and serve with fresh fruit or a simple side like Tropical Fruit Salad.
Tips for Success
- Use Nonstick Muffin Pans: These make removal a breeze. Be generous with the nonstick spray!
- Different Hash Browns: Frozen, refrigerated, or freshly grated potatoes all work. Just be sure to squeeze out excess moisture.
- Customize It: Add diced bell peppers, sautéed spinach, or swap sausage for bacon or turkey sausage.
- Make-Ahead Tip: Bake a batch and refrigerate for up to 4 days. Reheat in the microwave or toaster oven.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Reheat from frozen at 350°F until warmed through.
- Reheat: Microwave for 30–60 seconds or pop them into a 375°F oven for 8–10 minutes.
Serving Suggestions
- With Fresh Fruit: Brighten up the plate with orange slices, berries, or melon.
- With Hot Sauce or Salsa: Add a kick of flavor with your favorite hot sauce.
- As a Breakfast Platter: Serve alongside pancakes, waffles, or toast for a full brunch spread.
Frequently Asked Questions
Can I use bacon instead of sausage?
Absolutely! Cooked bacon works great here – just crumble it and layer it under the egg.
Can I scramble the eggs instead of baking them whole?
Yes! You can whisk the eggs in a bowl, season, and pour over the sausage instead of cracking them in whole.
Do I have to bake the sausage separately?
Baking the sausage patties separately ensures they’re fully cooked and helps with texture. It also keeps the hash browns crisp.
Can I make this vegetarian?
Definitely! Skip the sausage or use plant-based sausage for a vegetarian version.
Final Thoughts
These Sausage and Egg Hash Brown Cups are everything you want in a breakfast – satisfying, flavorful, and easy to make. Whether you’re feeding a hungry family or meal prepping for the week, they’ll quickly become a breakfast go-to.
Pro tip: Make a double batch – they disappear fast!
Print
Sausage and Egg Hash Brown Cups
- Total Time: 40 minutes
- Yield: 12 cups
Description
The perfect grab-and-go breakfast! These Sausage and Egg Hash Brown Cups are crispy, cheesy, and loaded with flavor. Whether you’re prepping for busy weekday mornings or planning a laid-back weekend brunch, these little breakfast cups are guaranteed to impress. Made with golden hash browns, savory sausage, and perfectly baked eggs, they’re a hearty, delicious way to start your day.
Ingredients
Here’s everything you’ll need to make these cheesy breakfast cups:
3 cups refrigerated shredded hash browns (or thawed frozen hash browns)
1 ½ cups shredded cheddar cheese, divided
2 tablespoons olive oil
Salt and pepper, to taste
12 sausage patties (Jimmy Dean Premium Pork Sausage recommended)
12 large eggs
Chopped fresh chives or green onions, for garnish
Non-stick cooking spray, for greasing muffin pan
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place the sausage patties on it. Bake for 10–12 minutes, or until fully cooked. Remove from the oven and set aside.
In a large mixing bowl, combine the shredded hash browns, 1 cup cheddar cheese, olive oil, salt, and pepper. Mix until well combined.
Generously spray a 12-cup muffin pan with non-stick spray. Press the hash brown mixture evenly into each well, making a little nest up the sides. This will be your crispy base!
Bake for 15 minutes, or until the edges are golden brown and starting to crisp.
Remove the muffin pan from the oven. Carefully place one cooked sausage patty in each hash brown cup.
Crack an egg over each sausage patty, keeping the yolk intact if possible. (If you prefer scrambled eggs, whisk the eggs first and pour them in.)
Top with the remaining ½ cup cheddar cheese.
Return the muffin pan to the oven and bake for 10–12 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Let cool for 5 minutes, then carefully remove the cups from the pan using a small spatula or knife.
Sprinkle with fresh chives or green onions, and serve with fresh fruit or a simple side like Tropical Fruit Salad.
Notes
Use Nonstick Muffin Pans: These make removal a breeze. Be generous with the nonstick spray!
Different Hash Browns: Frozen, refrigerated, or freshly grated potatoes all work. Just be sure to squeeze out excess moisture.
Customize It: Add diced bell peppers, sautéed spinach, or swap sausage for bacon or turkey sausage.
Make-Ahead Tip: Bake a batch and refrigerate for up to 4 days. Reheat in the microwave or toaster oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American