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Sausage & egg hash brown breakfast cups

Easy breakfast cups that can be stuffed with eggs, sausage (or bacon,) cheese, hash browns and veggies!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Lolly Jane


  • 1 bag fully cooked crumbled sausage
  • 20 oz. shredded hash brown potatoes
  • 6 eggs
  • 1 c. shredded cheese
  • 1/2 c. shredded cheese set aside
  • Salt/pepper to taste
  • 1/2 chopped green bell pepper and/or 1/4 c. spinach optional


  • Preheat oven to 400 degrees.
  • Generously spray a muffin tin or individual ramekins.
  • Combine hash browns, 1 cup of shredded cheese and a sprinkle of salt.
  • Scoop the hash brown mixture into each of the muffin tins and press the hash browns down.
  • In another bowl, whisk eggs until beaten, mix with remaining shredded cheese, sausage crumbles and (optional) green bell pepper or spinach.
  • Pour mixture over the hash browns.
  • Bake for 15 minutes or until the eggs are no longer liquid.
  • Garnish with spinach or cheese and/or salt + pepper.


Note amounts can vary based on your preference; this is more of a "little of this, pinch of that" recipe. Add different cheeses, bacon instead of sausage OR both, more veggies or less. Go crazy!