These hash brown sausage egg cups are a FANTASTIC breakfast. They’re so easy to make and will keep you and your family full until lunch!
I quickly realized that my kids are VERY irritable when they don’t eat three meals a day. If they get busy or sleep in and skip breakfast or even eat a late breakfast, they make me miserable with their crankiness! Whenever they get in a bad mood, I ask them what they ate for breakfast, and almost 100% of the time, it’s nothing!
I’ve talked and pointed this out to them, and now we prioritize breakfast. It’s the one meal that my kids love. They could eat breakfast food for all meals if I let them. My 16 year old eats frozen breakfast sandwiches for snacks, which is so much better than chips or other snack food. I love the extra protein!
My kids love these eggs cups. They think they are so fun and cute! I love them because they are EASY! These are perfect for a weekday morning. It doesn’t take long to assemble and everyone has a warm, filling, and healthy breakfast. My kids have eggs almost every morning so I like to find different ways to serve them.
Hash Brown Sausage Egg Cups Recipe
First off, I have to say that I’m allergic to eggs. My mother discovered I was allergic when I was six months old when she fed me scambled eggs. I never grew out of my allergy and cannot have eggs in any way, not even in bread or cake.
Luckily, none of my three kids are allergic and LOVE eggs. I never thought I would cook eggs as much as I do. I actually had to google how to make scrambled eggs because I never made them before. It was the first thing I taught my kids to make too!
Secondly, I alway have ground sausage in the refrigerator. I cook the entire package all at once and what we don’t eat I save for another morning. This speeds things up a bit. I usually make these with the leftovers we have. It’s usually the perfect amount.
Ingredients for hash brown cups with eggs
Ground pork sausage– You can use whatever ground sausage you normally would buy. I like Jimmy Dean’s mild flavor. You will have a bunch of sausage that’s left over if you cook an entire pound of sausage. These breakfast burritos are perfect to use that up. You can keep them in the refrigerator or freezer until you’re ready to eat them.
Hash browns– Use the frozen shredded hash browns you find in the freezer section of your grocery store. I just buy the store brand because it’s a cheaper price.
Salt and ground black pepper to taste
How to make hash brown breakfast cups
OK- One reason I love this recipe is that it doesn’t make a big mess and require a bunch dishes to make. That means no mixing bowl to clean up!
Preheat oven and fill your muffin cups 1/3 full with frozen hash brown potatoes. Make sure to spray your muffin tin with a nonstick spray.
Spoon cooked sausage on top of the hashbrown layer. Break an egg in each muffin cup and add salt and black pepper to taste.
Bake for 12-15 minutes and serve immediately.
You may need to run a knife around the edge of the muffin cup to loosen the any food that may stick.
You can make these with different combinations of items. My kids love to add bacon and shredded cheddar cheese too! These 6 muffins will fill up my 3 kids and we don’t have any waste.
Kitchen tools for hash brown egg cups.
Cast iron skillet– You don’t need to have a cast iron skillet to make this recipe, but if you have one then make sure to use it to make your sausage! This is the exact one that I own.
Wooden spoon– I usually use a wooden spoon when cooking my sausage. I must have about ten different ones in my drawer, and yes, I have a favorite!
More brunch and breakfast recipes you’ll enjoy.
Reminder: If you make one of my recipes, it would be GREAT if you could leave any feedback in the comment section and rate it for other readers who are looking for something new to make.
Hash Brown Egg Cups
- 6 eggs
- ground sausage
- frozen hash browns
- salt and black pepper to taste
- Preheat oven to 425F.
- Fill each muffin section 1/3 full with frozen hashbrowns.
- Next, layer 1 tablespoon of ground sausage on top.
- Break an egg in each section. Salt and pepper to taste.
- Bake for 12-15 minutes.