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.
Why I love this 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.
Recipe ingredients and substitutions
- 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.
How to make hash brown egg cups
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.
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.
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.
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
How to serve
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 and freezing
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.
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.
Frequently asked questions
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.
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!
Hash Brown Sausage and Egg Cups
- 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
- 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 bow, 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.