Easy Hashbrown Sausage Bites
I make these hashbrown sausage bites whenever I need a crowd-pleasing, grab-and-go breakfast that disappears faster than I can plate them. Golden, cheesy pockets of savory sausage wrapped in shredded potatoes — they’re perfect for busy mornings, brunch with friends, or stashing in the freezer for impulse weekday breakfasts. They’re simple, forgiving, and scale up easily when you’re feeding a gang.
Why you’ll love this dish
These little bites hit a lot of home-run boxes: quick to assemble, inexpensive, and kid-approved. The combination of seasoned breakfast sausage and melty cheese mixed into thawed hashbrowns gives you both flavor and texture — crisp edges with a tender center. Make them for a weekend brunch, pack them for a potluck, or batch-bake for easy weekday breakfasts.
“I made these for Sunday brunch and everyone went back for seconds — crispy outside, cheesy inside, and so simple to customize.”
They’re also a great recipe to adapt: swap cheeses, add peppers or herbs, or use turkey sausage if you want a lighter version. If you like handheld breakfast bites, you might also enjoy this fun little morning treat I tried recently: 2-Ingredient Air Fryer Donut Bites.
How this recipe comes together
Quick overview so you know what’s coming: brown the sausage, drain excess fat, mix it with thawed hashbrowns, eggs, and cheese, then portion into a greased muffin tin and bake until golden. Expect about 30–35 minutes from start to finish (10–15 minutes active), and plan for 20–25 minutes in the oven. The eggs bind the mixture so the bites hold together when you pop them out of the tin.
What you’ll need
- 1 package frozen hashbrowns (shredded style works best) — thawed and patted dry
- 1 pound breakfast sausage (bulk or removed from casings)
- 1 cup shredded cheese (cheddar recommended; Monterey Jack or Pepper Jack are great swaps)
- 2 large eggs (for binding)
- Salt and pepper to taste
- Cooking oil or non-stick spray (for greasing the muffin tin)
Notes: If your hashbrowns are very wet after thawing, squeeze them in a clean kitchen towel to avoid soggy bites. For a slightly richer texture, mix in a tablespoon of sour cream or cream cheese. Prefer biscuits with breakfast? These go well with buttery biscuits like this recipe for Buttery Bisquick 7-Up Biscuits.
Cooking method
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- In a skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles, until no pink remains and it’s nicely browned. Drain off excess fat and let the sausage cool briefly.
- In a large bowl, combine the cooked sausage, thawed and well-drained hashbrowns, shredded cheese, eggs, salt, and pepper. Mix until evenly distributed.
- Scoop the mixture into the prepared muffin cups, filling each about two-thirds full and pressing gently to compact.
- Bake for 20–25 minutes, or until the tops are golden and the centers are set. If you’re using convection, check around 18 minutes.
- Allow the bites to cool in the tin 5 minutes before removing to avoid tearing. Serve warm with ketchup, ranch, or hot sauce.
Quick safety note: pork breakfast sausage should reach an internal temperature of 160°F (71°C). When in doubt, test the center of a larger bite with an instant-read thermometer.
Best ways to enjoy it
- Serve with a side of scrambled eggs and fresh fruit for a balanced brunch.
- Make sliders: place a bite on a small biscuit or English muffin and top with a fried egg.
- Dipping options: maple mustard, spicy ketchup, ranch, or a dollop of sour cream with chives.
- Pack them cold as an on-the-go snack, or heat and tuck into a toasted sandwich with avocado and greens.
Storage and reheating tips
- Refrigerate: Store cooled bites in an airtight container for 3–4 days.
- Freeze: Freeze on a baking sheet until firm, then transfer to a freezer bag for up to 2–3 months. Thaw in the fridge overnight before reheating.
- Reheat: For best texture, reheat in a 350°F (175°C) oven for 10–12 minutes or in a toaster oven until warmed through. Microwave reheating is quickest (about 45–60 seconds) but may soften the exterior; finish briefly in a hot skillet for crispiness.
- Food safety: Cool leftovers to room temperature within 2 hours and refrigerate promptly. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Remove excess moisture from thawed hashbrowns by pressing in a towel — this prevents sogginess and helps browning.
- Don’t overfill muffin cups; two-thirds full gives nice domes that crisp at the edges.
- Use a cold nonstick or silicone muffin pan for easier release; if using metal, grease well.
- For extra crispiness, spray the tops lightly with oil before baking or broil for 30–60 seconds at the end — watch closely to avoid burning.
- Make ahead: assemble and refrigerate (covered) overnight, then bake in the morning. If you need help with make-ahead breakfasts or alternative protein ideas, check out this slow-cooked option: Crockpot Steak Bites.
Creative twists
- Cheese & Veggie: Add sautéed onions, bell peppers, or spinach for more color and nutrients.
- Spicy: Stir in diced jalapeño or cayenne, or top with pepper jack cheese.
- Bacon & Cheddar: Replace sausage with cooked bacon pieces for a different smoky flavor.
- Vegetarian: Use plant-based breakfast sausage crumbles or seasoned tempeh.
- Mini quiche style: Omit the sausage and add diced ham or smoked salmon with dill for brunchy flavors.
- Air-fryer method: Reduce baking time and try crisping in the air fryer at 375°F for 12–15 minutes (watch and adjust for your model).
Helpful answers
Q: How long does this take from start to finish?
A: Plan on about 30–35 minutes total: 10–15 minutes active (browning sausage, mixing) and 20–25 minutes baking.
Q: Can I use refrigerated hashbrowns instead of frozen?
A: Yes. Make sure they’re not overly wet; pat dry and squeeze any extra moisture before mixing.
Q: Can I freeze these raw or only after baking?
A: Freeze after baking for best texture. You can also freeze uncooked portions on a tray, then transfer to a bag; bake from frozen but add extra baking time and ensure they reach safe internal temperature.
Q: How many servings does this make?
A: A standard 12-cup muffin tin yields about 12 bites — perfect for 4 people if served with sides, or more if used as appetizers.
Q: My bites fell apart when I removed them — what went wrong?
A: Likely not enough binding or insufficient compacting in the tin. Ensure eggs are mixed in well and press the mixture firmly into each cup. Let bites rest 4–5 minutes after baking before removing.
Conclusion
If you want more inspiration or variations on sausage-and-hashbrown combos, check out Sausage Hashbrown Bites – That Oven Feelin for a slightly different take and SAUSAGE HASHBROWN BITES – The Southern Lady Cooks for Southern-style suggestions.
Hashbrown Sausage Bites
Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- In a skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles until no pink remains and it’s nicely browned. Drain off excess fat and let the sausage cool briefly.
- In a large bowl, combine the cooked sausage, thawed and well-drained hashbrowns, shredded cheese, eggs, salt, and pepper. Mix until evenly distributed.
- Scoop the mixture into the prepared muffin cups, filling each about two-thirds full and pressing gently to compact.
- Bake for 20–25 minutes, or until the tops are golden and the centers are set. If you’re using convection, check around 18 minutes.
- Allow the bites to cool in the tin for 5 minutes before removing to avoid tearing.
