Description
These crispy hashbrown and sausage bites are a perfect make-ahead breakfast or savory appetizer. Featuring golden hashbrowns, seasoned sausage, and melted cheddar cheese, they’re oven-baked and bite-sized—ideal for brunch, parties, or meal prepping. This easy sausage and hashbrown muffin recipe is freezer-friendly, deliciously crunchy, and family approved!
Ingredients
3 cups shredded hashbrowns, thawed and patted dry
1 pound ground breakfast sausage, cooked and crumbled
1 cup shredded cheddar cheese
2 large eggs
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped parsley (optional, for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Grease a muffin tin with non-stick spray or brush with oil.
2. In a skillet over medium heat, cook the sausage until browned and crumbled. Set aside to cool.
3. In a large bowl, mix hashbrowns, cheese, eggs, salt, and pepper until fully combined.
4. Spoon about 1 tablespoon of the mixture into each muffin cup and press it up the sides.
5. Add a spoonful of cooked sausage into each cup’s center.
6. Top with a small amount of the remaining hashbrown mixture and an extra sprinkle of cheese.
7. Bake for 20–25 minutes or until golden brown and crispy on the edges.
8. Let cool in the pan for 5 minutes, then remove and serve with garnish if desired.
Notes
Make sure hashbrowns are dry to prevent sogginess—use a clean towel or paper towel to press out moisture.
Use freshly shredded cheese for better melt and flavor over pre-shredded varieties.
For mini bites, use a mini muffin tin and reduce the bake time to 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 195
- Sugar: 0.3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 50mg