Hash Brown Egg Bake with Sausage

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Breakfast just got a whole lot simpler with these easy sausage and cheese hash brown egg cups. They make the perfect on-the-go breakfast or a great addition to a weekend brunch spread.

Hash brown egg cups with a fork taking a bite out of one.
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Why we love this Hash Brown Egg Bake Recipe

First, who doesn't love waking up in the morning knowing that breakfast is pretty much made for you? Similar to my layered overnight oats and ricotta cheese egg bites, these hash brown egg cups can be made ahead of time making breakfast quick and easy.

These little egg nests are also great for a brunch with family and friends. They're portable and easy to serve and customizable. You can also adjust the baking time depending on how firm your guests like their eggs.

Ingredients for Hash Brown Egg Cups

Image of hash brown egg cup ingredients on blue surface.
  • Hash browns - This is the base of each egg cup. You will need refrigerated hash browns which can usually be found in the refrigerated deli section along with sausage, bacon, eggs, etc.
  • Breakfast sausage - Any type of sausage will work but breakfast sausage is usually already perfect spiced for you and easy to make. You can also omit this entirely to make these egg cups vegetarian.
  • Eggs - The star of the show. High quality eggs are a must. I like to use pasture-raised eggs and you can totally tell the difference with how bright and saturated the yolk is.
  • Cheese - This is mixed in with the hash browns to provide some cheesy flavor and also help bind the hash browns together when baked. You can use dairy free cheese or leave out the cheese to make these dairy free.
  • Onions - I personally love a little onion in my hash browns. The extra savory flavor takes them from good to great. Leave them out if you want.
  • Olive oil - This is tossed in with the hash browns, cheese, and onions so the hash browns brown up in the oven when baked. Any type of oil or melted butter will work.
Hash brown egg cups on a wooden platter.

How to make this Sausage Hash Brown Egg Bake

You will need a skillet to cook the sausage, a mixing bowl for the hash browns, and a muffin tin to bake the egg cups.

Step 1 : Cook the sausage

First, brown the sausage, if using, in a skillet over medium heat. Slightly undercook the sausage so there is a little pink because it will be baked even farther in the oven. Set the skillet the side for now.

Breakfast sausage being cooked in a gray skillet.

Step 2 : Make the hash brown mixture

In a bowl, mix the hash browns with the cheese, onions, spices, and olive oil until well coated. You will know it's all mixed when the hash browns turn a light orange color from the paprika.

Hash browns being mixed with cheese and spices in a clear bowl.
Cheesy hash browns in a clear bowl.

Step 3 : Assemble

Spray the muffin tin with some cooking spray. This is super important so the egg cups don't get stuck to the pan. If you don't have spray, pour a little oil on a towel and rub it into each cavity.

Then take ¼ cup of the hash brown mixture and press it into each cavity. Use the bottom of the measuring cup to really press the hash browns down and up the sides.

Sprinkle some sausage into each "nest" and then crack an egg over top. Bake the pan in the oven until the egg is set and the yolk is cooked through. You can adjust the baking slightly cook a little longer if you prefer a more "well-done" yolk.

Person pressing hash brown into a muffin tin.
Overhead view of hash brown egg cups about to be baked.

Hash Brown Egg Bake variations

There are many ways you can switch things up with these hash brown egg cups. Here are a few different variations:

  • Add some diced bell peppers with the sausage (or in place of) to provide some vegetables to the dish.
  • Swap the sausage for bacon or turkey bacon for a "bacon egg and cheese" cup
  • Use feta instead of cheddar for a more elevated sharp flavor
  • Use a dairy free cheese to make these egg cups dairy free

Tips for making a Hash Brown Sausage Egg Bake

  • When you cook the sausage, break it up into tiny pieces which make it easier to mix into the hash browns.
  • Grease the muffin tin well with oil to ensure easy clean up.
  • Use the bottom of a measuring cup to really press the hash brown mixture into the muffin tin.
  • Let the egg cups cool down slightly in the muffin tin before removing them. This helps the has browns to set into the cup shape.
Overhead view of hash brown egg cups baked in a muffin tin.

How to serve this Hash Brown Sausage Egg Bake

Sprinkle the cups with some extra spices - I used some onion salt. Then allow the egg cups to cool down slightly so the hash browns have time to set up. Then run a knife around the edges of each muffin cup to remove each one.

Enjoy warm or, if serving for a crowd, serve on a platter with forks off to the side.

Storing leftover Hash Brown Egg Bake With Sausage

These egg cups will keep for up to 5 days in the fridge when stored in an airtight container. Simply heat up on a plate in the microwave in 15 second intervals until warm. You may hear the hash browns sizzle in the microwave which is okay.

Freezing Hash Brown Egg Cups

To freeze, make sure the egg cups have cooled completely. Then wrap each one or a small group of a few together in saran wrap. Place them in a freezer bag or container and store in the freezer for up to 3 months.

Thaw at room temperature for a few hours on in the fridge overnight. Warm up in the microwave in 15 second intervals and enjoy.

Hash brown egg cups baked in a pan.

Hash Brown Egg Bake Recipe FAQs

Can I make these ahead of time?

Yes, follow the recipe as directed and allow the muffins to cool. Remove the egg cups and place on a large plate. Keep in the fridge until ready to serve and then warm up the plate in the microwave for 20 seconds until they are warm to the touch.

How long will cooked sausage and egg muffins keep in fridge?

They will keep for up to 5 days in the fridge when stored in an airtight container.

For more breakfast ideas, check out my:


PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


Recipe

Hash brown egg cups on a wooden platter.

Hash Brown Sausage Egg Bake

Breakfast just got a whole lot simpler with these easy sausage and cheese hash brown egg cups. They make the perfect on-the-go breakfast or a great addition to a weekend brunch spread.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 egg cups
Calories: 194kcal

Ingredients
 
 

  • 7 oz breakfast sausage
  • 20 oz hash browns - found in the refrigerated section
  • ½ cup shredded cheddar cheese - use dairy free if needed
  • ¼ cup diced white onion
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 2 tablespoon olive oil
  • 12 eggs

Instructions

  • Preheat oven to 400 F. In a sauce pan, heat the breakfast sausage over medium heat until it’s brown with still some hints of pink. The sausage will cook even more in the oven so we want it slightly undercooked. Set the sausage aside.
  • In a bowl, mix together the hash browns, cheese, onion, paprika, garlic powder, salt, pepper and olive oil. Mix well with your hands or a spoon until the hash browns turn a light orange color.
  • Spray a muffin tin with cooking spray. Add ¼ cup of the hash brown mixture into each cavity. Use the bottom of the measuring cup to press the hash browns down into the bottom and up the sides. You want the hash browns to be well packed. Then sprinkle some sausage into each cup (approx. 1 Tbsp) and crack and egg over top. Bake in the oven for 20 - 24 minutes depending on how well done you want the egg yolk.
  • Sprinkle some extra seasonings over top of each egg cup, I used onion salt, and allow them to cool slightly so the hash browns can set. Then run a knife around the edges of each one to remove them. Serve warm or store in an airtight container for later.

Nutrition

Calories: 194kcal | Carbohydrates: 9g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 306mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment or pin it to your Pinterest account!

3 Comments

  1. 5 stars
    Ansley - this recipe is both delicious and FUN! I made this over the weekend for my family and they absolutely LOVED it. Thank you so much! It's a family favorite already!

5 from 3 votes (2 ratings without comment)

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