Hash Brown, Sausage, and Egg Breakfast Cups
When all you need is a simple and easy breakfast recipe for the family these breakfast cups are ideal. Made with frozen shredded hash browns, egg and breakfast sausage they make the perfect grab-and-go meal for your busy week day morning. So here you go from my kitchen to yours our recipe for Hash Brown, Sausage and Egg Breakfast Cups.
Hash Brown, Egg, Sausage Breakfast Cups
My Hash Brown and Bacon Breakfast Muffins were such a hit with the kids at the start of this school year that I decided it was time to make some different flavours. These hash brown sausage breakfast muffins were just delicious.
Made in your muffin pan with frozen shredded hash brown potatoes, eggs, milk, cheddar cheese, pork sausage and salt and pepper you can throw these together in just a matter of minutes and 30 minutes cooking they are ready to eat.
What makes them even better if that you can reheat them in the microwave if someone wants their breakfast later than everyone else in the family!
Ingredients for Hash Brown Breakfast Muffins with Sausage
- frozen shredded hash browns
- breakfast sausage pre-cooked
- shredded cheddar cheese
- eggs
- salt and pepper to season
How to Make your Hash Brown Breakfast Cups with Sausage, Cheese, and Egg
Hey Mom! Tell us how you make this quick and easy school morning breakfast of hashy brown cups. We’re dying to get started I hear you cry. Well, here you go the full recipe with the option to print and add to your recipe binder so you can quickly find the recipe time and time again! Don’t forget to share with your friends as well as I’m sure their kids and them will love this easy muffin cups breakfast idea for busy school mornings.
Hash Brown, Sausage and Cheese Breakfast Cups
A quick and easy, simple breakfast recipe for some hash brown muffins with sausage, egg, and cheese. Perfect for busy mornings and easy to make ahead.
Ingredients
- 4 cups frozen shredded hashbrowns
- ½ pound breakfast sausage, cooked
- 2 cups shredded cheddar cheese
- 8 eggs
- 1 cup milk
- Salt and pepper
Instructions
- Preheat the oven to 375 degrees and grease a 12-cup muffin pan with oil or butter.
- Fill each muffin cup half way with the frozen shredded hash browns.
- Top with cooked pork breakfast sausage and some shredded cheese.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Then pour the mixture over the top of each muffin cup to the top.
- Place in the oven to bake for 30 minutes, until the eggs are fully cooked and set.
- Allow to cool in the pan for five minutes, then serve.
Notes
You can use nonstick cooking spray instead of oil or butter for greasing the muffin cup but I prefer to use butter personally.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 401Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 161mgSodium: 786mgCarbohydrates: 24gFiber: 2gSugar: 2gProtein: 15g
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