Mornings can be chaotic, but that does not mean you have to sacrifice a hearty, delicious breakfast! If you are tired of plain toast or sugary cereals and want something packed with protein to keep you fueled all morning, these Hashbrown Sausage Bites are going to be your new best friend.
Imagine taking all the savory, comforting flavors of a massive weekend breakfast crispy potatoes, perfectly seasoned sausage, fluffy eggs, and melted cheese and packing them into convenient, bite sized cups. They offer all the heartiness of a comforting Tater Tot Breakfast Bowl with Sausage Gravy, but in a portable, grab and go format that you can eat on your way out the door!
Whether you are meal prepping for a busy workweek, packing lunchboxes, or hosting a festive holiday brunch, these savory little bites are guaranteed to disappear quickly.
Why You Will Love This Recipe
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Meal Prep Perfection: You can make a huge batch of these on Sunday and keep them in the fridge or freezer. A quick pop in the microwave or air fryer, and breakfast is ready in seconds!
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Protein Packed: With eggs, cheese, and sausage, these bites are loaded with enough protein to keep you full until lunchtime.
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Customizable: Just like our favorite Twice Baked Loaded Breakfast Potatoes, you can easily swap the ingredients. Try using bacon, turkey sausage, or adding diced bell peppers and spinach for a veggie boost!
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Kid Approved: Children love anything bite sized. They are incredibly fun to eat and completely mess free.
Planning a massive weekend brunch? Pair these savory bites with some sweet, bakery style Easy Sweet Cinnamon Twists and a decadent, savory Ultimate Breakfast Grilled Cheese to give your guests the best of both worlds!
Essential Ingredients
You only need a few simple, everyday ingredients to whip up a batch of these breakfast bites:
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Shredded Hashbrowns: 3 cups of frozen shredded hashbrowns. Crucial tip: Make sure they are completely thawed and that you squeeze out any excess moisture with a paper towel so your bites don’t get soggy!
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Breakfast Sausage: ½ pound of bulk breakfast sausage (mild or spicy). You will need to brown and crumble this before mixing it into the batter.
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Eggs: 4 large eggs to bind everything together into a fluffy cup.
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Milk: ¼ cup of milk to keep the eggs tender.
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Cheddar Cheese: 1 cup of freshly shredded sharp cheddar cheese.
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Seasonings: ½ teaspoon each of salt, black pepper, and garlic powder.
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Generously spray a 24 cup mini muffin tin with non stick cooking spray. Do not skip this step, or the eggs will stick to the pan!
Step 2: Brown the Sausage
Heat a skillet over medium high heat. Add the breakfast sausage and cook until browned and crumbled (about 5-7 minutes). Drain any excess grease and let the sausage cool slightly.
Step 3: Whisk the Egg Base
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and frothy.
Step 4: Combine the Ingredients
To the egg mixture, add the thawed (and squeezed dry) shredded hashbrowns, the cooked sausage, and the shredded cheddar cheese. Use a spatula to fold everything together until all the ingredients are evenly coated.
Step 5: Fill the Muffin Tin
Using a spoon or a small cookie scoop, divide the hashbrown and sausage mixture evenly among the 24 mini muffin cups. Fill them almost to the top they will puff up slightly while baking but won’t overflow.
Step 6: Bake to Perfection
Bake for 20 to 25 minutes, or until the edges are beautifully golden brown and the centers are completely set.
Step 7: Cool and Serve
Remove from the oven and let the bites cool in the pan for about 5 minutes before running a butter knife around the edges to pop them out. Serve warm!
Looking for some easy, crowd pleasing meals for the rest of your day? Try whipping up some quick White Trash Sliders for lunch or a comforting Ultimate Cheesy Ground Beef Melt for dinner!
Easy Hashbrown Sausage Bites
Ingredients
- 3 cups frozen shredded hashbrowns thawed and squeezed dry
- 1/2 lb breakfast sausage bulk
- 4 large eggs
- 1/4 cup milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- non-stick cooking spray for the pan
Instructions
- Preheat oven to 375°F (190°C) and generously grease a 24-cup mini muffin tin with non-stick cooking spray.
- In a skillet over medium-high heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and let cool slightly.
- In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder until well combined.
- Add the thawed and squeezed hashbrowns, cooked sausage, and shredded cheddar cheese to the egg mixture. Stir until evenly combined.
- Spoon the mixture evenly into the prepared mini muffin tin, filling each cup nearly to the top.
- Bake for 20-25 minutes, or until the bites are golden brown on the edges and fully set in the center.
- Allow to cool for 5 minutes before removing from the pan. Serve warm.
Notes
Make-Ahead and Freezing Guidelines
These bites are the ultimate meal prep hack. Here is how to store and reheat them so they taste fresh every single time:
Storing in the Fridge: Let the baked bites cool completely. Store them in an airtight container in the refrigerator for up to 4 days. Reheating from the Fridge: Microwave for 15-20 seconds, or pop them in the air fryer at 350°F for 2-3 minutes to get the hashbrowns crispy again!
Freezing for Later: Place the completely cooled bites in a single layer on a baking sheet and freeze for 1 hour. Once solid, transfer them to a freezer-safe ziplock bag. They will stay fresh for up to 2 months. Reheating from Frozen: You can microwave them straight from frozen for 45-60 seconds, wrapping them in a paper towel to absorb any moisture.
If you are making these for a warm weather gathering or a summer baby shower, follow them up with a stunning, no bake Summer Berry Jello Lasagna or beautiful Rhubarb Cheesecake Bombs for a light, refreshing dessert!