Cheesy Sausage Hash Brown Egg Cups

Alyssa

Enjoy Cheesy Sausage Hash Brown Egg Cups—delicious, easy-to-make breakfast cups filled with eggs, sausage, and cheesy goodness.

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1½ cups frozen cubed hash browns: These provide the essential base offering a crispy texture and comforting flavor. Ensure that the hash browns are thawed slightly for easier layering.
½ cup yellow onion diced: Onions add natural sweetness and depth to the dish. You can substitute with red or green onions for a different flavor profile.
½ cup cooked Sausage crumbled: A leaner option compared to traditional pork bacon, Sausage delivers the savory, smoky flavor without the extra fat. Feel free to replace this with cooked chicken or omit for a vegetarian version.
½ cup sharp cheddar cheese shredded: Cheese enhances the creaminess and flavor, making the cups delightful. Experiment with other cheese varieties like pepper jack or mozzarella for different taste experiences.
12 eggs beaten: The main protein source, eggs bind all the ingredients together and add a fluffy texture. You can use egg whites only for a lighter option.
1 tsp salt: Essential for enhancing the overall flavor of the dish.
½ tsp black pepper: A basic spice that complements the other ingredients. Adjust according to your preference.

Preheat the oven: Begin by preheating your oven to 425°F. This is crucial for ensuring that your hash browns become evenly crispy.
Prepare the muffin tin: Spray a 12-cup muffin tin liberally with non-stick spray to prevent the egg cups from sticking once baked.
Layer the hash browns: Place 2 tablespoons of frozen cubed hash browns into each muffin cup. Press them down gently and spray with a bit more non-stick spray.
First bake: Bake the hash browns in the preheated oven for 10 minutes, allowing them to begin to crisp up.
Second bake: After removing the pan, carefully press down on the hash browns to pack them tighter. Return them to the oven and bake for an additional 10 minutes until they are golden brown.
Mix the eggs: In a medium bowl, beat 12 eggs together with 1 teaspoon of salt and ½ teaspoon of black pepper until thoroughly combined.
Layer the ingredients: In each muffin cup, layer ½ cup diced onions, ½ cup crumbled Sausage, and ½ cup sharp cheddar cheese. Pour in the beaten eggs until just full.
Final bake: Bake the muffin tin in the oven for 15 minutes or until the eggs are set and no longer jiggly. The tops should be a lovely golden brown.
Cool and serve: Once finished, remove the muffin tin from the oven and allow the egg cups to cool for a few minutes. Carefully run a knife around each cup and gently lift them out. Enjoy them warm or let them cool to room temperature!