These little bites of crispy, cheesy goodness are the perfect grab-and-go breakfast or party snack. Packed with savory sausage, shredded potatoes, and just the right amount of melty cheese, they’re easy to make and even easier to eat. Whether you’re meal-prepping for the week or need something quick for a gathering, these hashbrown bites won’t last long!
Why You’ll Love This Recipe?
- Simple ingredients that come together in minutes
- Great for breakfast, brunch, or a snack
- Perfect for meal prep—make a batch and reheat when needed
- A fun way to use up frozen hashbrowns in a new way
Ingredients
You only need a handful of ingredients to make these tasty bites. Here are a few key ones:
- Breakfast sausage, cooked and crumbled
- Frozen hashbrowns, thawed
- Shredded cheese (cheddar works great)
- Eggs to help bind everything together
- A touch of seasoning for extra flavor
You’ll find the full list of ingredients and measurements below.
Cook the Sausage
Start by cooking the sausage in a skillet over medium heat until it’s browned and fully cooked. Drain any excess grease and let it cool slightly.
Mix Everything Together
In a large bowl, combine the cooked sausage, thawed hashbrowns, shredded cheese, eggs, and seasonings. Stir until everything is evenly mixed.
Fill the Muffin Tin
Grease a mini muffin tin, then scoop the mixture into each cup, pressing it down slightly so the bites hold their shape.
Bake Until Golden
Pop the muffin tin into a preheated oven and bake until the tops are golden brown and crispy. Let them cool for a few minutes before removing them.
Expert Tips and Tricks
- Make sure your hashbrowns are thawed and patted dry to avoid excess moisture
- Shred your own cheese for better melting—pre-shredded cheese has anti-caking agents that can affect texture
- If you like a little heat, add some diced jalapeños or a pinch of red pepper flakes
Recipe Variations and Possible Substitutions
- Swap the breakfast sausage for turkey sausage or chorizo for a different flavor
- Use a mix of cheeses like pepper jack or mozzarella for variety
- Add some finely chopped bell peppers or onions for extra texture and flavor
- If you’re out of eggs, a little sour cream can help bind the mixture together
Serving and Pairing Suggestions
These sausage hashbrown bites are great on their own, but they pair perfectly with:
- A side of scrambled eggs for a full breakfast
- Dipping sauces like spicy ketchup, ranch, or hot sauce
- A fresh fruit salad to balance out the richness
Storage and Reheating Tips
Let the bites cool completely before storing them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag.
To reheat, warm them in the oven at 350°F until heated through, or pop them in the microwave for 30-40 seconds.
FAQs
Can I make these ahead of time?
Yes! You can bake them in advance and store them in the fridge or freezer. Just reheat before serving.
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely. Just shred them, squeeze out any excess moisture, and proceed with the recipe.
How do I keep them from sticking to the muffin tin?
Grease the pan really well, or use silicone muffin cups for easy removal.
Can I make these without meat?
Yes! Try using sautéed mushrooms or plant-based sausage as a substitute.
Conclusion
Sausage hashbrown bites are a simple yet satisfying way to start your day or add a fun snack to your table. With crispy edges, melty cheese, and hearty sausage, they’re hard to resist. Make a batch, enjoy them fresh, or keep some on hand for busy mornings!
Print
Crispy Sausage & Hash Brown Poppers: A Bite-Sized Breakfast Favorite
- Prep Time: 15minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 7 servings (adjusted to 8 servings) 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Crispy on the outside, cheesy and savory on the inside—these Sausage Hashbrown Bites are the perfect bite-sized breakfast or snack! Packed with flavorful sausage, crispy hashbrowns, and melted cheese, they’re great for meal prep or serving at brunch gatherings.
Ingredients
- 1 lb hot sausage, uncooked
- 1 (8-oz) package cream cheese, softened
- 1 1/2 cups Bisquick
- 1 1/2 cups shredded cheddar cheese
- 1/2 (30 to 32-oz) package frozen shredded hash brown potatoes (about 4 cups)
Instructions
- Preheat oven to 375°F (190°C) and grease a mini muffin tin with olive oil or butter.
- Cook the sausage in a skillet over medium heat, breaking it apart until fully cooked. Drain excess grease.
- In a mixing bowl, combine the thawed hashbrowns, cooked sausage, shredded cheese, eggs, milk, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Scoop the mixture into the muffin tin, filling each cup about 3/4 full. Press down slightly to compact the mixture.
- Bake for 18-22 minutes, or until golden brown and crispy on the edges.
- Cool slightly before removing from the muffin tin. Serve warm and enjoy!
Notes
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Nutrition
- Serving Size: 2 bites
- Calories: 190 kcal
- Sugar: 1g
- Sodium: 420 mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90 mg
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