Ingredients
Scale
- 4 cups frozen shredded hashbrowns, thawed
- 1 pound sausage (or turkey sausage), cooked and crumbled
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Nonstick cooking spray for greasing the pan
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with nonstick cooking spray.
- Cook the sausage in a skillet over medium heat until browned and crumbled. Drain excess grease and set aside.
- In a large mixing bowl, combine thawed hashbrowns, cooked sausage, and shredded cheddar cheese. Toss to mix evenly.
- In a separate bowl, whisk together eggs, garlic powder, onion powder, paprika, salt, and black pepper.
- Pour the egg mixture over the hashbrown and sausage mixture. Stir until fully combined.
- Spoon the mixture evenly into the prepared muffin pan, filling each cup to the top. Press gently with a spoon to compact.
- Bake for 25–30 minutes until golden brown and set in the center. Optionally, broil for 1–2 minutes for extra crispiness.
- Allow to cool for 5 minutes before carefully removing from the pan. Serve warm.
Notes
For added flavor, mix in finely diced vegetables like bell peppers, onions, or spinach.
Cheese variations such as mozzarella, Monterey Jack, or pepper jack can be used.
Bites can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Prep Time: 10
- Cook Time: 30