Sausage Hashbrown Bites

These incredible Sausage Hashbrown Bites are packed with savory breakfast sausage, crispy hash browns, and gooey melted cheese, all baked into perfectly portioned bites. They’re a fantastic make-ahead option for breakfast, brunch, or a party appetizer.

The Best Recipe for Sausage Hashbrown Bites – Savory, Cheesy…

Recipe by SimpleCookingCourse: Breakfast, Brunch, Appetizer, SnackCuisine: American, BreakfastDifficulty: Easy, Quick, Fast

Servings

12-18

Bites

Prep time

minutes

Cooking time

20-25

minutes

Ingredients

- 1 pound (450g) breakfast sausage (pork, turkey, or chicken)
- 4 cups (about 1 pound / 450g) frozen shredded hash browns, thawed and squeezed dry
- 1 cup (about 4 ounces / 113g) shredded cheddar cheese, or a mix of cheddar and Monterey Jack
- 2 large eggs, lightly beaten
- 1/4 cup milk or half-and-half
- 1/4 cup finely chopped green onions (scallions), white and green parts separated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Non-stick cooking spray for muffin tin

Instructions

Cook Sausage: In a large skillet, cook the breakfast sausage over medium-high heat, breaking it up with a spoon, until fully browned and no pink remains. Drain off any excess grease thoroughly. Set aside.
Preheat Oven & Prep Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with non-stick cooking spray.
Prepare Hash Browns: If your hash browns aren't already thawed, you can quickly thaw them in the microwave for a minute or two. This is crucial: place the thawed hash browns in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This step prevents soggy bites.
Combine Ingredients: In a large mixing bowl, combine the squeezed hash browns, cooked and drained sausage, shredded cheese, beaten eggs, milk, garlic powder, onion powder, salt, and black pepper. Add the white parts of the green onions, reserving the green tops for garnish. Mix everything together thoroughly until well combined.
Fill Muffin Tin: Divide the mixture evenly among the 12 muffin cups, pressing it down lightly into each cup to compact it slightly.
Bake: Bake for 20-25 minutes, or until the bites are golden brown around the edges, set in the middle, and cooked through.
Cool & Serve: Remove the muffin tin from the oven. Let the bites cool in the tin for 5 minutes before carefully running a knife around the edges and removing them. Garnish with the reserved green parts of the green onions. Serve warm.

Notes

Sausage Type: Any breakfast sausage works here. You can use mild, spicy, pork, turkey, or chicken sausage based on your preference.
Cheese Variety: Feel free to experiment with other cheeses like Colby Jack, Pepper Jack, or even a blend of shredded Italian cheeses.
Don't Skip Squeezing Hash Browns: This is the most important step to ensure your bites are crispy and not watery.
Make Ahead: These bites are excellent for meal prep! Once completely cooled, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or air fryer for a few minutes until warm.
Freezing: You can freeze cooled bites in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1-2 months. Reheat from frozen in a preheated oven or air fryer until warmed through.
Adding Veggies: For extra veggies, finely dice bell peppers, mushrooms, or spinach and sauté them with the sausage before adding to the mixture.