Hashbrown Breakfast Cups With Eggs And Savory Sausage Delight

Enjoy these delicious Hashbrown Breakfast Cups With Eggs And Sausage, perfect for a quick and customizable breakfast option.

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Prep Time 15

Cook Time 35

Cooling Time 5

Total Time 55

Servings: 12 cups

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Hashbrown Base

3 cups thawed hashbrowns squeeze out excess moisture

For the Filling

6 large eggs scramble or whisk
1 lb beef sausage substitute with turkey or plant-based sausage
1 cup cheese optional, like cheddar or mozzarella
1 cup vegetables optional, like diced bell peppers, spinach, or onions

Equipment

Muffin tin
Skillet
Mixing Bowl
Oven

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Squeeze out any excess moisture from thawed hashbrowns and layer them into a greased muffin tin, pressing down.
Bake in the preheated oven for about 20 minutes until golden and crispy.
Cook beef sausage in a skillet over medium heat until fully cooked, about 5-7 minutes.
Whisk the eggs in a mixing bowl until well combined and season accordingly.
Spoon cooked sausage into hashbrown cups, then fill with whisked eggs until below the top.
Bake again for 10-15 minutes until eggs are set and lightly golden.
Let cool for a few minutes before removing from the muffin tin and serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 18gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

These cups can be stored in the fridge for up to 5 days or frozen for up to 3 months for meal prep. Reheat in the microwave or oven for best results.

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