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!
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 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 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.
Salt and black pepper to taste
How to make hash brown breakfast cups
Preheat oven, use cooking spray on your muffin tin and fill muffin cups 1/3 full with frozen hash brown potatoes.
Layer sausage on top. Break an egg in each section and add salt and black pepper to taste.
Bake for 12-15 minutes and serve immediately.
You can make these with different combinations of items. My kids love to add bacon and cheese too! These 6 muffins will fill up my 3 kids and we don’t have any waste.
More brunch recipes you’ll enjoy.
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.