Hash brown egg bites are a delicious and convenient breakfast or snack option that combines the flavors of crispy hash browns, savory eggs, cheese, and various fillings like onions, bell peppers, and sausage or bacon. One of the great things about hash brown egg bites is their versatility. You can customize them to suit your taste preferences by adding your favorite ingredients or adjusting the seasoning. They are also a fantastic way to use up leftover ingredients you may have on hand, making them a budget-friendly option.

Ingredients:

• 2 cups frozen hash browns, thawed
• 4 eggs
• 2 tbsp whole milk
• 1/2 cup shredded cheese ( your choice)
• 1/4 cup diced onion
• 1/4 cup diced bell pepper (any color you prefer)
• 1/4 cup cooked sausage or bacon, diced
• Salt and pepper to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• Cooking spray or oil for greasing the muffin tin

Preparation:

1. Preheat your oven to 375°F and grease a muffin tin with cooking spray or oil.
2. If your hash browns are frozen, thaw them according to package instructions. Once thawed, squeeze out any excess moisture using a paper towel. Divide the hash browns evenly among the muffin tin cups, pressing them down to form a base.
3. In a preheated skillet add the sausage, diced onion, bell pepper and mushrooms. Season with the paprika, curry, salt and pepper. Fry till done. Put on top of the hash browns half of the shredded cheese.
4. In a bowl, whisk together the eggs, milk, shredded cheese, and the meat mixture. Mix until well combined.
5. Pour the egg mixture evenly over the hash browns in the muffin tin cups, filling them almost to the top.
6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden brown.
7. Once done, remove the hash brown egg bites from the oven and let them cool in the muffin tin for a few minutes. Use a knife or spatula to loosen the edges, then carefully remove the egg bites from the tin.
8. Serve the hash brown egg bites warm as a delicious breakfast or snack. You can enjoy them on their own or with a side of salsa, sour cream, or your favorite dipping sauce.
9. Leftover egg bites can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage. Simply reheat in the microwave or oven before serving.

Enjoy your homemade hash brown egg bites!

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Hash Brown Egg Bites

Hash brown egg bites are a delicious and convenient breakfast or snack option that combines the flavors of crispy hash browns, savory eggs, cheese, and various fillings like onions, bell peppers, and sausage or bacon. One of the great things about hash brown egg bites is their versatility. You can customize them to suit your taste preferences by adding your favorite ingredients or adjusting the seasoning. They are also a fantastic way to use up leftover ingredients you may have on hand, making them a budget-friendly option.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine Amercian

Servings 6

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Ingredients

• ▢ 2 cups frozen hash browns thawed
• ▢ 4 eggs
• ▢ 2 tbsp whole milk
• ▢ 1/2 cup shredded cheese your choice
• ▢ 1/4 cup diced onion
• ▢ 1/4 cup diced bell pepper any color you prefer
• ▢ 1/4 cup cooked sausage or bacon diced
• ▢ Salt and pepper to taste
• ▢ 1/2 teaspoon paprika
• ▢ 1/2 teaspoon curry powder
• ▢ Cooking spray or oil for greasing the muffin tin

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Instructions

• Preheat your oven to 375°F and grease a muffin tin with cooking spray or oil.
• If your hash browns are frozen, thaw them according to package instructions. Once thawed, squeeze out any excess moisture using a paper towel. Divide the hash browns evenly among the muffin tin cups, pressing them down to form a base.
• In a preheated skillet add the sausage, diced onion, bell pepper and mushrooms. Season with the paprika, curry, salt and pepper. Fry till done. Put on top of the hash browns half of the shredded cheese.
• In a bowl, whisk together the eggs, milk, shredded cheese, and the meat mixture. Mix until well combined.
• Pour the egg mixture evenly over the hash browns in the muffin tin cups, filling them almost to the top.
• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden brown.
• Once done, remove the hash brown egg bites from the oven and let them cool in the muffin tin for a few minutes. Use a knife or spatula to loosen the edges, then carefully remove the egg bites from the tin.
• Serve the hash brown egg bites warm as a delicious breakfast or snack. You can enjoy them on their own or with a side of salsa, sour cream, or your favorite dipping sauce.
• Leftover egg bites can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage. Simply reheat in the microwave or oven before serving.

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