Introduction
Okay, friend, let’s talk breakfast. Remember those lazy weekend mornings growing up, the smell of sizzling sausage filling the air? Or maybe you’re dreaming of a weekday morning where you don’t have to choose between hitting snooze and grabbing something warm and delicious on your way out the door? Well, get ready, because these Cheesy Sausage Hashbrown Breakfast Cups are about to become your absolute breakfast superhero. They’re ridiculously easy, packed with all your favorite breakfast flavors, and perfect for making ahead. Seriously, you whip up a batch, and you’ve got happy mornings sorted for days. Let’s make some magic happen!
Why You’ll Love This Recipe
- Fast: Perfect for busy mornings, grab-and-go ease.
- Easy: Simple steps, minimal fuss, even for kitchen newbies.
- Giftable: Share a batch with a friend or neighbor needing a little morning cheer!
- Crowd-pleasing: Sausage, hashbrowns, and cheese? A guaranteed hit with everyone!
Ingredients
Here’s what you’ll need to gather for these little cups of joy. Nothing fancy, just good, honest breakfast staples:
- 1 pound (450g) sausage: Your favorite kind! Pork, turkey, spicy – whatever makes your taste buds happy. Make sure it’s crumbled and cooked through before you start.
- 3 cups frozen hashbrowns: The shredded kind works best here. Make sure they’re fully thawed! You don’t want extra moisture messing things up. I usually just leave them on the counter for an hour or pop them in the fridge the night before.
- 1 cup shredded cheddar cheese: Sharp or mild, your call. You could also get fancy and use a cheddar blend or a mix of cheddar and Monterey Jack!
- 6 eggs: The binders! These bring everything together into a lovely cup.
- 1/2 cup milk: Whole milk, 2%, whatever you have on hand. It helps make the egg mixture nice and fluffy.
- Salt to taste: Start with a pinch, you can always add more. Remember the sausage and cheese have salt too!
- Pepper to taste: Freshly ground black pepper adds the best flavor.
- Cooking spray: Essential for making sure those delicious cups pop right out of the muffin tin.
How to Make It
Alright, let’s get cooking! These come together in a few simple steps:
- Preheat your oven to 375°F (190°C). While it’s heating up, get your muffin tin ready. Give it a good spray with cooking spray, making sure to get into every single cup. This is key to preventing sticking!
- In a large bowl, mix together the thawed hashbrowns, your cooked and crumbled sausage, and about half of the shredded cheddar cheese (that’s 1/2 cup). Give it a good stir to combine everything evenly.
- Now, scoop spoonfuls of this hashbrown-sausage-cheese mixture into each cup of your prepared muffin tin. Use the back of a spoon or your fingers to gently press the mixture down into the bottom and slightly up the sides of each cup. You’re creating a little nest or crust!
- In a separate bowl, whisk together the eggs and milk until they’re well combined and a little frothy. Add a pinch of salt and pepper – remember to taste your sausage first as it might be salty enough!
- Carefully pour the egg mixture over the hashbrown/sausage base in each muffin cup, filling them almost to the top.
- Sprinkle the remaining shredded cheddar cheese (the other 1/2 cup) over the top of each filled cup.
- Pop the muffin tin into your preheated oven. Bake for 20-25 minutes, or until the egg is set in the center and the tops are lightly golden brown and the edges look crispy.
- Let them cool in the muffin tin for 5-10 minutes before carefully running a knife around the edge of each cup and lifting them out.
And there you have it! Beautiful, delicious, and perfectly portioned breakfast cups ready to enjoy!
Substitutions & Additions
The beauty of this recipe is how adaptable it is! Feel free to play around:
- Veggies: Sauté some finely chopped onions, bell peppers, spinach, or mushrooms and add them in with the hashbrowns and sausage.
- Cheese: Swap cheddar for Monterey Jack, mozzarella, Swiss, or a spicy Pepper Jack!
- Meat: Not a sausage fan? Use cooked, crumbled bacon, diced ham, or even cooked ground turkey or beef seasoned with breakfast spices.
- Hashbrowns: If you can find them, pre-shredded refrigerated hashbrowns work too! Just make sure they aren’t overly wet.
- Spice: Add a pinch of red pepper flakes to the egg mixture or use a spicy sausage.
- Herbs: Stir in some fresh chopped chives, parsley, or thyme into the egg mixture.
Tips for Success
These are pretty forgiving, but a couple of pointers will ensure they turn out perfectly every time:
- Thaw Those Hashbrowns: Don’t skip thawing! Frozen hashbrowns will release too much moisture and make your cups soggy.
- Press Firmly: Really press the hashbrown/sausage mix into the bottom and sides of the muffin cups. This creates a sturdy base that won’t crumble.
- Don’t Overfill: Fill the egg mixture almost to the top, but leave a tiny bit of room as they’ll puff slightly.
- Grease Well: Seriously, spray that muffin tin generously! It’s the easiest way to ensure they release cleanly. Silicone muffin cups work wonders too!
- Prep Ahead: Cook and crumble your sausage the day before to save time in the morning. You can also thaw the hashbrowns overnight in the fridge.
How to Store It
These are fantastic for meal prep! Once they’ve cooled completely:
Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, just pop one (or two!) in the microwave for 30-60 seconds, or warm them in a toaster oven or air fryer until heated through.
For longer storage, you can freeze them! Wrap each cooled cup individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2-3 months. Reheat from frozen in the microwave (start with 1-2 minutes) or toaster oven/air fryer.
FAQs
Got questions? I’ve got answers!
- Can I use fresh potatoes? While you could par-cook and shred fresh potatoes, thawed frozen hashbrowns are designed for quick cooking and minimal moisture, making them the easiest option for this recipe.
- Why did my cups stick? You probably didn’t grease the muffin tin enough! Make sure to spray generously, or try silicone liners or a non-stick muffin tin.
- Can I make a large batch? Absolutely! This recipe easily scales up. Just use more muffin tins.
- Are these good cold? They’re definitely best warm, but they won’t hurt you if you eat them cold in a pinch!
Cheesy Sausage Hashbrown Breakfast Cups
These Cheesy Sausage Hashbrown Breakfast Cups are an easy, make-ahead, grab-and-go breakfast perfect for busy mornings. Packed with sausage, hashbrowns, and cheese, they are a crowd-pleasing and simple treat.
Equipment
- Muffin tin
- Large bowl
- Separate bowl
Ingredients
Ingredients
- 1 pound sausage Your favorite kind! Pork, turkey, spicy – whatever makes your taste buds happy. Make sure it’s crumbled and cooked through before you start.
- 3 cups frozen hashbrowns The shredded kind works best here. Make sure they’re fully thawed!
- 1 cup shredded cheddar cheese Sharp or mild, your call.
- 6 eggs The binders!
- 0.5 cup milk Whole milk, 2%, whatever you have on hand.
- Salt to taste
- Pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating up, get your muffin tin ready. Give it a good spray with cooking spray, making sure to get into every single cup. This is key to preventing sticking!
- In a large bowl, mix together the thawed hashbrowns, your cooked and crumbled sausage, and about half of the shredded cheddar cheese (that’s 1/2 cup). Give it a good stir to combine everything evenly.
- Now, scoop spoonfuls of this hashbrown-sausage-cheese mixture into each cup of your prepared muffin tin. Use the back of a spoon or your fingers to gently press the mixture down into the bottom and slightly up the sides of each cup. You’re creating a little nest or crust!
- In a separate bowl, whisk together the eggs and milk until they’re well combined and a little frothy. Add a pinch of salt and pepper – remember to taste your sausage first as it might be salty enough!
- Carefully pour the egg mixture over the hashbrown/sausage base in each muffin cup, filling them almost to the top.
- Sprinkle the remaining shredded cheddar cheese (the other 1/2 cup) over the top of each filled cup.
- Pop the muffin tin into your preheated oven. Bake for 20-25 minutes, or until the egg is set in the center and the tops are lightly golden brown and the edges look crispy.
- Let them cool in the muffin tin for 5-10 minutes before carefully running a knife around the edge of each cup and lifting them out.
Notes
Tips for Success:
– Make sure hashbrowns are fully thawed to prevent sogginess.
– Firmly press the hashbrown/sausage mix into the muffin cups to create a sturdy base.
– Don’t overfill the cups with the egg mixture.
– Generously grease the muffin tin.
– Cook sausage and thaw hashbrowns the day before for quicker prep. Storage:
– Store cooled cups in an airtight container in the refrigerator for 3-4 days.
– Reheat in the microwave (30-60 secs) or toaster oven/air fryer.
– Freeze cooled cups individually wrapped in plastic wrap, then store in a freezer-safe bag for up to 2-3 months. Reheat from frozen in the microwave (1-2 mins) or toaster oven/air fryer.
– Make sure hashbrowns are fully thawed to prevent sogginess.
– Firmly press the hashbrown/sausage mix into the muffin cups to create a sturdy base.
– Don’t overfill the cups with the egg mixture.
– Generously grease the muffin tin.
– Cook sausage and thaw hashbrowns the day before for quicker prep. Storage:
– Store cooled cups in an airtight container in the refrigerator for 3-4 days.
– Reheat in the microwave (30-60 secs) or toaster oven/air fryer.
– Freeze cooled cups individually wrapped in plastic wrap, then store in a freezer-safe bag for up to 2-3 months. Reheat from frozen in the microwave (1-2 mins) or toaster oven/air fryer.