Sausage Egg Cups with Hash Browns
Are you tired of rushing out the door every morning with no time for breakfast? You're not alone! Many of us struggle to find time to sit down and enjoy a nutritious meal before starting our day. That's where these Sausage Egg Cups with Hash Browns come in!
With a crispy hash brown crust, fluffy scrambled eggs, savory sausage, and gooey melted cheese, these breakfast egg muffins are the ultimate breakfast comfort food. Not only are they delicious, but they can be made ahead of time, so you can have a nutritious quick breakfast ready to go in a matter of minutes.
Plus, you'll find tips for preparing and storing the muffins, and offer variations for those with dietary restrictions below. Let's get started with this easy breakfast recipe!
Hash Brown Breakfast Cups
What You Need
Shredded Hash Browns: These are grated potatoes that have been partially cooked and then frozen. Thawing the hash browns is important to ensure they mix well with the other ingredients and form the crust for the muffins. You can use homemade hash browns too.
Butter: This adds richness and flavor to the hash brown crust. It also helps bind the hash browns together to form the crust.
Salt and Pepper: These are common seasonings that help enhance the flavor of the dish. Use them to taste.
Eggs: The eggs are the main ingredient in the muffin filling. They are scrambled and poured over the hash brown crust. Eggs provide protein, vitamins, and minerals that are important for a balanced breakfast. I use the whole egg, but you could use egg whites only if you prefer.
Shredded Cheddar Cheese: The shredded cheddar cheese adds a savory flavor and gooey texture to the muffins. It's also a good source of calcium and protein.
Sausage: The cooked and crumbled sausage provides a hearty and flavorful addition to the muffins. Use any type of sausage you prefer, such as breakfast sausage, Italian sausage, or chorizo. It's important to cook the sausage before adding it to the muffins to ensure it's fully cooked and safe to eat. If you use sausage links, you will need to chop them up after cooking.
Nonstick Spray: You could grease them with butter, but I normally just use avocado cooking spray.
How to Make These Breakfast Hash Brown Muffins
Start by preheating your oven to 400˚F (200˚C). In a large mixing bowl, mix together the shredded hash browns, melted butter, salt, and pepper until well combined.
Spray a muffin tin with nonstick cooking spray and fill each cup about 3/4 of the way full with the hash brown mixture. Use your fingers to press and mold the mixture around the edges and bottom of the cups, ensuring that the sides are the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of each cup.
Bake the hash brown cups in the preheated oven for 20-25 minutes or until they start to turn golden brown. Once done, remove them from the oven and let them cool slightly. Reduce the oven temperature to 350˚F (175˚C).
Sprinkle half of the shredded cheese on top of the hash brown cups, followed by half of the crumbled sausage. In a separate bowl, whisk together the eggs and pour them into the cups, filling them almost to the top.
Top the eggs with the remaining cheese and sausage. Place the muffin tin back into the oven and bake for another 20-25 minutes or until the eggs are fully set. Once done, remove the muffin tin from the oven and let it cool for a few minutes before serving. Enjoy!
Since this is a great freezer-friendly recipe, I like to make these hash brown egg cups in double or triple batches. That means I can serve my family one day, and store enough in freezer containers to feed us multiple times throughout the month. Doing freezer meals for breakfast is a great idea for any busy morning!
Variation Ideas
Vegetarian: Instead of sausage, use sautéed mushrooms, diced bell pepper, and onions. You can also add in some chopped spinach or kale for extra nutrition. Green onions, red peppers, and parmesan cheese also work great!
Gluten-free subs: Use gluten-free hash browns and make sure to check the sausage ingredients for any gluten-containing additives. You can also skip the sausage and use bacon or ham instead.
Low-carb breakfast muffins: Replace the hash browns with shredded zucchini or cauliflower. You can also use turkey sausage or bacon for a leaner protein option.
Spice it up: Add some diced jalapeños or red pepper flakes to the egg mixture for a spicy kick. You could also use pepper jack cheese.
Change the crust: Turn them into tater tot egg cups by flattening tater tots against the inside of your muffin tins instead of using hash browns.
Cheese it up: For a cheesy hash crust, you can combine 1/2 cup cheese with the hashbrowns.
To adjust for dietary restrictions, be sure to read ingredient labels carefully and substitute as necessary. For example, if you have a dairy allergy, you can use a dairy-free cheese alternative or skip the cheese altogether and use a butter alternative If you're following a low-sodium diet, you can reduce or omit the added salt in the recipe. Be creative and experiment with different ingredients to make the recipe work for you!
Storage and Reheating
Let them cool completely and then transfer them to an airtight container. You can store them in the refrigerator for up to 5 days or in the freezer for up to 3 months. To freeze, I recommend flash freezing in a single layer on a cookie sheet, then wrapping them in plastic wrap and placing them in a freezer container or bag. Make sure to label it well!
There are a few methods for reheating the muffins. Here are a few options:
Microwave: Remove the muffin from the container and place it on a microwave-safe plate. Microwave on high for 30 seconds to 1 minute, or until heated through. Covering with a damp paper towel helps keep them from drying out or getting rubbery.
Oven: Preheat the oven to 350°F. Place the muffin on a baking sheet and bake for 10-15 minutes, or until heated through.
Toaster Oven: Preheat the toaster oven to 350°F. Place the muffin on a toaster oven-safe dish or tray and bake for 10-15 minutes, or until heated through.
Air Fryer: This is my favorite way to reheat these egg hash brown muffin cups! I do them at 325º for about 8-10 minutes.
Make sure to thaw frozen muffins in the refrigerator overnight before reheating them. Reheat until the muffins reach an internal temperature of 165°F to ensure they are safe to eat. Enjoy your make-ahead breakfast muffins any day of the week!
These Sausage, Egg, & Cheese Make Ahead Breakfast Muffins are a delicious and easy breakfast solution for busy mornings. By prepping ahead of time, you can have a hot breakfast ready in just a few minutes. The combination of savory sausage, fluffy eggs, and melted cheese is sure to satisfy your taste buds.
Meal planning is essential for maintaining a healthy and balanced diet, especially for those with busy schedules. By taking the time to plan and prepare meals in advance, you can save time and reduce stress while ensuring that you and your family are eating nutritious meals.
Overall, these make-ahead breakfast muffins are a great addition to any meal-planning routine. With just a little bit of preparation, you can enjoy a hot, homemade breakfast any day of the week. Give them a try and see how easy and delicious meal planning can be!
More Breakfast Ideas:
- Tattie Scones
- Breakfast Burritos
- Sausage & Cheese Breakfast Poppers
- Peanut Butter & Banana Quinoa Muffins
Sausage Egg Cups with Hash Browns
Ingredients
- 4 cups shredded hash browns thawed
- 4 tablespoons butter melted
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 eggs
- 1 ½ cups shredded cheddar cheese
- ½ pound sausage cooked and crumbled
Instructions
- Preheat oven to 400˚.
- In a large bowl combine the hash browns, butter, salt and pepper.
- Spray a muffin tin with cooking spray. Fill the cups about ¾ of the way full with the hash browns.
- Press with your fingers to mold the hash browns to the cups all the way to the top. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash
- browns on the bottom of the cup.
- Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.
- Reduce oven to 350˚.
- Take half of the shredded cheese and sprinkle in the bottom of the cups. Repeat with half of the sausage crumble.
- Whisk the eggs together and fill the cups until almost full.
- Top with the second half of cheese and sausage.
- Bake until eggs are set, 20-25 minutes.
- To freeze: Let cool for two hours, then place muffins in a ziplock gallon bag until you're ready to enjoy. Microwave for a few minutes before serving for breakfast.
these look delicious! definitely will be a batch of these in the freezer for my family this month.
Thanks! Hope the whole family love them as much as my kids do!