Hash Brown Sausage Egg Bake

Hash brown egg cups on a wooden platter.

5 from 4 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: egg and sausage muffins, hash brown egg cups

Servings: egg cups

Calories: 194kcal

Author: Ansley Beutler

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

US Customary - Metric

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