Cheesy Sausage Hash Brown Egg Cups
User Reviews
4.8
Cheesy Sausage Hash Brown Egg Cups
Description
Cheesy Sausage Hash Brown Egg Cups bring together frozen cubed hash browns baked in muffin cups to form a crisp-edged base. After an initial bake and pressing to spread them up the muffin sides, layers of diced onion, cooked breakfast sausage, and sharp cheddar cheese are added. Beaten eggs seasoned with salt and pepper are poured over to fill each cup, then baked again until the eggs are fully set. The result is a rich, layered bite featuring the textured contrast between crispy potatoes, savory meat, melty cheese, and tender egg.
The baking method ensures the hash browns achieve a slight crispness while the eggs cook gently to a fluffy yet firm consistency, capturing traditional breakfast flavors in a portable format. These cups work well served warm directly from the muffin tin after cooling a couple minutes to firm up. Their size and presentation make them practical for feeding a crowd at brunch or preparing make-ahead portions for busy mornings.
Ingredients
- 1 ½ cup hash brown frozen, cubed
- ½ cup yellow onion peeled and diced
- ½ cup breakfast sausage crumbled, cooked
- ½ cup cheddar cheese shredded, sharp
- 12 egg 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12hash brown cups
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1hash brown cup | |
| Calories | 136kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 175mg | 58% |
| Sodium | 356mg | 15% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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