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Delicious Hashbrown Breakfast Cups with Eggs & Beef Sausage

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Start your day with these hearty Hashbrown Breakfast Cups filled with fluffy eggs and savory beef sausage. Perfect for meal prep, these cups are a convenient and delicious breakfast option!

Ingredients

  • Frozen Shredded Hashbrowns
  • Large Eggs
  • Ground Beef Breakfast Sausage
  • Shredded Cheddar Cheese
  • Diced bell peppers (optional)
  • Finely chopped onion (optional)
  • Fresh spinach (optional)
  • Salt
  • Freshly ground black pepper
  • Garlic powder
  • Onion powder
  • Non-alcoholic Worcestershire sauce (optional)
  • Smoked paprika (optional)
  • Milk or non-dairy milk (about 1/4 cup)

Instructions

  1. Preheat your oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray or butter.
  2. If using frozen hashbrowns, ensure they are fully thawed. Place the thawed hashbrowns in a clean kitchen towel or several layers of paper towels. Press and wring out as much moisture as possible.
  3. Divide the squeezed hashbrowns evenly among the 12 muffin cups. Using your fingers or the back of a spoon, firmly press the hashbrowns into the bottom and up the sides of each cup.
  4. Place the muffin tin with the hashbrown cups into the preheated oven. Bake for 15-20 minutes, or until the hashbrown edges are lightly golden.
  5. While the hashbrowns are pre-baking, heat a large skillet over medium-high heat. Add your ground beef breakfast sausage and cook until it's fully browned and crumbled. Drain off any excess fat.
  6. In a large bowl, whisk together the large eggs, a splash of milk, salt, black pepper, garlic powder, and onion powder until well combined.
  7. Add the cooked and drained beef breakfast sausage, shredded cheddar cheese, and any optional sautéed veggies to the egg mixture. Stir gently to combine.
  8. Carefully remove the muffin tin from the oven after its initial bake. Reduce the oven temperature to 350°F (175°C). Spoon the egg and sausage mixture into each pre-baked hashbrown cup.
  9. Return the muffin tin to the oven and bake for another 18-25 minutes, or until the egg mixture is set and lightly golden.
  10. Let the breakfast cups cool in the muffin tin for 5-10 minutes before carefully running a thin knife around the edges and removing them.

Nutrition

Keywords: Squeeze out every last drop of moisture from your thawed hashbrowns for crispy cups. You can customize the fillings with different cheeses and veggies to suit your taste.

Find it online: https://mamablueberry.com/delicious-hashbrown-breakfast-cups-with-eggs-beef-sausage/