Hash Brown Crust Sausage Egg Cups

If you are looking for a high-protein breakfast that is make-ahead friendly and kid-approved, these Hash Brown Crust Sausage Egg Cups are it. With a crispy potato base and fluffy egg filling, and a protein boost from sausage and cottage cheese egg cups, they’re the perfect mix of practical and delicious. They freeze easily, reheat in minutes, and are a total life-saver on busy mornings when you still want something wholesome.  Finally- an egg bite my kids will actually eat!

Ingredients Preview

• Extra virgin olive oil
• Organic eggs
• Salt
• Black pepper
• Sharp cheddar cheese
• Monterrey jack cheese
• Cottage cheese

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Hash Brown Crust Sausage Egg Cups

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: egg cups, eggs, hash brown, sausage

Servings: 12 egg cups

Equipment

• 1 muffin or cupcake tin
• 1 medium bowl

Ingredients

• extra virgin olive oil
• 24 organic tater tots I like Roots Organic or Cascadian Farms
• 3 organic eggs
• 3 organic egg whites
• ½ tsp pink Himalayan salt
• ¼ tsp organic black pepper
• 4 oz natural breakfast sausage
• ½ cup Monterrey Jack Cheese
• ½ cup Sharp Cheddar Cheese
• 1 cup small curd cottage cheese I like Good Culture

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Instructions

• Preheat the oven to 400℉
• Grease the muffin tins with extra virgin olive oil. Be sure to grease well- even the sides so the eggs don't stick.
• Place 2 hash browns in each tin and place in the oven for 10 minutes.
• Heat a skillet oven medium heat. Place the 4 oz natural breakfast sausage in the skillet. Chop it up as it cooks into small pieces. Cook all the way through
• Remove the hash browns from the over and reduce the heat to 350℉ and with a spoon, smash the tots down to create a crust.
• In a medium bowl whisk together 3 organic eggs, 3 organic egg whites, ½ tsp pink Himalayan salt, ¼ tsp organic black pepper, ½ cup Monterrey Jack Cheese, ½ cup Sharp Cheddar Cheese and 1 cup small curd cottage cheese.
• Add in the sausage and give a good stir.
• Use a large cookie scoop and scoop on top of the smashed tots. It is about 1/4 cup for each one. Fill just below the top.
• Bake for 20-25 minutes at 350℉ until the eggs are cooked through.
• Remove from the oven and let rest 10-15 minutes before serving.

Notes

These are one of my favorite freezer breakfasts.  They reheat so easy.  To freeze, line a baking sheet with parchment paper. After you have let the egg cups cool, remove them and place on the parchment lined baking sheet. 

Freeze for 2 hours and then place in a freezer safe Ziploc bag or storage container. 

TO reheat- either use your microwave in 30 second intervals or use an air fryer at 350f. for about 8-10 minutes. 

Storage and Freezer Tips

Refrigerator: Keep egg bites in an airtight container for up to 4 days.

Freezer: Let cool completely and then place on a parchment-lined baking sheet. Freeze for 2 hours and then transfer to a freezer safe storage bag.  Freeze for up to 2 months.

Reheat: Microwave in 30 second intervals or to get crust crispy air-fry at 350f for 8-10 minutes.

Substitutions and Variations:

Protein Swaps: Try turkey sausage, chicken sausage, crumbled bacon. For vegetarian, try spinach, mushrooms and even bell peppers.

Cheese Options: Mix it up with mozzarella, gouda, Havarti, Swiss

If you make this recipe, be sure to tag @healthierhomemade.co