Description

Savory crumbled pork breakfast sausage, golden shredded potatoes, and sharp melted cheddar come together in compact, handheld portions, perfect for any occasion.

Ingredients

Scale

1 pound bulk pork breakfast sausage
20 ounces shredded hashbrowns (thawed if frozen, thoroughly squeezed dry)
2 cups shredded sharp cheddar cheese (divided)
4 large eggs (lightly beaten)
1/4 cup whole milk
2 medium green onions (thinly sliced)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray

Instructions

Preheat oven to 400°F (204°C) with an oven rack in the center position. Thoroughly coat all 24 cups of a mini muffin pan with nonstick cooking spray.
Heat a large skillet over medium heat. Add the pork breakfast sausage and cook for 6 to 8 minutes, breaking into fine crumbles, until no pink remains and internal temperature reaches 160°F (71°C). Transfer with a slotted spoon to a paper towel-lined plate to drain; cool for 5 minutes.
Place thawed hashbrowns in a clean kitchen towel, twist tightly over the sink, and wring out all excess liquid. Place dried potatoes into a large mixing bowl.
In a medium mixing bowl, whisk together the eggs, whole milk, garlic powder, onion powder, kosher salt, and black pepper until completely blended.
Add the drained sausage, 1 1/2 cups of shredded cheddar cheese, and sliced green onions to the bowl with the hashbrowns. Pour the egg mixture over the top and stir with a rubber spatula until evenly combined.
Divide the mixture evenly among the 24 mini muffin cups (about 2 tablespoons per cup), pressing down lightly to pack. Sprinkle the remaining 1/2 cup of cheddar cheese across the tops.
Bake at 400°F (204°C) for 22 to 25 minutes, until edges are deep golden brown and the cheese on top is melted and bubbly.
Transfer the pan to a wire cooling rack and rest for 5 minutes. Run a small offset spatula around the edges of each cup to release, then transfer to a serving platter and serve warm.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Cuisine: American

Nutrition

Serving Size: 1
Calories: 150
Sugar: 1
Sodium: 400
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 10
Fiber: 1
Protein: 8
Cholesterol: 100

Keywords: Moisture removal: Squeezing the thawed potatoes until completely dry is necessary to achieve crisp exterior edges and prevent a soggy center. Cool completely, then store in an airtight container lined with a paper towel in the refrigerator for up to 4 days. Flash freeze bites on a baking sheet for 1 to 2 hours, then store in an airtight freezer bag for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 14 to 16 minutes in an oven, or 7 to 9 minutes in an air fryer at 350°F (177°C).