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Home » Recipes » Gluten free

Easy Sausage Egg and Cheese Hash Brown Cups

Yum

Published: Feb 19, 2016 · Modified: Mar 26, 2025 by Sara · This post may contain affiliate links

Let’s hear it for the breakfast lovers! These Sausage Egg and Cheese Hash Brown Cups are super easy to make. Just layer everything in a muffin tin and bake! You can also make these ahead and reheat them for a quick on-the-go breakfast!

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Sausage Egg and Cheese Hash Brown Cups

Since I discovered how easy it was to make breakfast in a muffin tin, I have been trying to do this as often as I can.

At first I was like, wait a minute…I thought a muffin tin was for muffins! Who knew? Apparently a whole lot of people already knew about this concept thanks to Pinterest!

So I’m going to show you a little step by step in the pictures below on how I made this breakfast come together. Are you ready?!

First off, if you buy a bag of frozen hash browns, make sure you thaw out about 3 1/2 cups for this recipe.

In a large bowl add hash browns, olive oil, sea salt, pepper, and onion powder. Mix this well.

Spray your 12 cup muffin tin with non-stick cooking spray. I like to use the Olive Oil kind.

Then spoon the hash browns into each muffin tin cup and press down and all around the edges. Make sure to build the hash browns up along the edges because when they bake they will shrink a bit.

Bake the hash browns on 400 degrees for about 25 minutes until the hash browns are nice and crispy.

Sausage Egg and Cheese Hash Brown Cups

Next add the cut up sausage. I used Applegate brand – Chicken and Apple Sausage Links for this. I like this sausage because it’s a little healthier, not as greasy, and it comes pre-cooked.

Sausage Egg and Cheese Hash Brown Cups

Now just spoon in the whisked eggs evenly into each cup. I say to use a spoon, because if you try pouring it in you may get too much egg in some of the cups. Use a spoon so you have control over how much egg is in each cup. Start with a little bit in each cup, then add accordingly so they are all even.

Sausage Egg and Cheese Hash Brown Cups

Top with some shredded cheese (I used Monterey Jack).

Sausage Egg and Cheese Hash Brown Cups

Bake another 10-15 minutes, and DONE!

Sausage Egg and Cheese Hash Brown Cups

Now you can easily remove these Sausage Egg and Cheese Hash Brown Cups out of the muffin tin and enjoy this super delicious breakfast!

I had plenty of left overs, so I refridgerated them in a Ziploc bag. This was awesome because now I had breakfast already made for the next few days! Woo Hoo!

Sausage Egg and Cheese Hash Brown Cups

If you try this recipe let me know what you think by leaving a comment below! It’s super helpful to me and other readers!

Bon Appetit!

Sausage Egg and Cheese Hash Brown Cups

Easy Sausage Egg and Cheese Hash Brown Cups

Sara
Let’s hear it for the breakfast lovers! These Sausage Egg and Cheese Hash Brown Cups are super easy to make. Just layer everything in a muffin tin and bake! 
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine American
Servings 6
Calories 379 kcal

Ingredients
  

  • 3 1/2 cups thawed Hash Browns
  • 1/8 tsp Sea Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Onion Powder
  • 3 Tbs Olive Oil
  • 5 Eggs
  • 5 pre-cooked Chicken and Apple Sausage
  • 1 cup shredded Monterey Jack Cheese
  • Non-stick cooking spray

Instructions
 

  • Preheat oven to 400 degrees.
  • In large bowl add hash browns, olive oil, salt, pepper, and onion powder.
  • Mix well.
  • Spray a 12 cup muffin tin with non-stick cooking spray.
  • Spoon in hash browns evenly into muffin cups and press down and around the edges.
  • Make sure to build the hash browns up along the edges as they will shrink down when cooked.
  • Bake 25 minutes until hash browns are crispy.
  • Add sausage evenly over hash browns.
  • In small bowl whisk together eggs.
  • Spoon eggs over sausage.
  • Top with Cheese.
  • Bake additional 10-15 minutes until eggs are fully cooked.

Nutrition

Calories: 379kcalCarbohydrates: 26gProtein: 18gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 67mgSodium: 1108mgPotassium: 366mgFiber: 2gSugar: 1gVitamin A: 397IUVitamin C: 11mgCalcium: 155mgIron: 2mg
Keyword breakfast, breakfast cups, Easy Sausage Egg and Cheese Hash Brown Cups, egg cups, meal prep, muffin tin breakfast, sausage egg and cheese hash brown cups
Tried this recipe?Let us know how it was!

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Comments

  1. Jacquelynn says

    September 26, 2018 at 11:15 am

    Made these today, but used regular sausage crumbles because it’s what I had. I did also use the liquid egg that’s only 25cal/egg equivalent with some dry mustard, ground pepper, onion powder and little garlic powder and salt in place of the eggs, but I’m sure it would be delicious either way and thoroughly enjoyed. Thanks for the great recipe!

    Reply
    • Sara says

      September 27, 2018 at 11:50 am

      Thank you for the feedback Jacquelynn!

      Reply
  2. Karen says

    September 10, 2018 at 12:47 pm

    Can you freeze these?

    Reply
    • Sara says

      September 11, 2018 at 8:24 am

      Hi Karen, yes you could certainly freeze these.

      Reply

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Welcome!


Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 11 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. 

More about me

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