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Hashbrown Sausage Bites

Deliciously cheesy and savory bites made with seasoned sausage and shredded hashbrowns, perfect for a grab-and-go breakfast or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package frozen hashbrowns, thawed and patted dry Shredded style works best
  • 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
  • to taste salt and pepper
  • as needed cooking oil or non-stick spray For greasing the muffin tin

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
  2. 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.
  3. In a large bowl, combine the cooked sausage, thawed and well-drained hashbrowns, shredded cheese, eggs, salt, and pepper. Mix until evenly distributed.
Baking
  1. Scoop the mixture into the prepared muffin cups, filling each about two-thirds full and pressing gently to compact.
  2. 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.
  3. Allow the bites to cool in the tin for 5 minutes before removing to avoid tearing.

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. Store cooled bites in an airtight container for 3–4 days or freeze for up to 2–3 months.