Description
A delicious, protein-packed breakfast that combines crispy hash browns, savory sausage, and soft, cheesy eggs in convenient muffin-style cups. Perfect for meal prep, make-ahead breakfasts, and family-friendly meals. Customizable with vegetables, cheeses, and dietary swaps.
Ingredients
Scale
- 2 cups shredded hash browns (fresh or thawed frozen)
- 1 cup cooked sausage (ground pork, turkey, or plant-based)
- 6 large eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or dairy-free)
- ½ cup diced vegetables (optional: bell peppers, spinach, onions)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Olive oil, butter, or non-stick spray for muffin tin
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Press hash browns into muffin cups, forming a base. Pre-bake 10 minutes for crispiness.
- Layer cooked sausage on top of hash brown nests.
- Crack one egg per cup and sprinkle with cheese, vegetables, and seasonings.
- Bake 15–20 minutes until eggs are set and edges golden.
- Cool slightly and remove cups. Serve immediately or store.
Notes
- Freeze for up to 2 months; reheat in oven or microwave.
- Mini muffin tins are perfect for kid-friendly portions.
- Swap vegetables, cheese, or sausage to customize flavor and nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 280kcal
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg