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Sausage Hash Brown Egg Muffins for Brunch Meal Prep

A stack of three golden-brown sausage hash brown egg muffins topped with crumbled sausage, ready to eat.
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Make ahead breakfast cups combining eggs, sausage, and crispy hash browns for an easy, hearty Mother’s Day brunch or weekly meal prep.

Ingredients

Scale
  • 1 cup frozen shredded hash browns, thawed
  • 1/2 pound breakfast sausage, cooked and crumbled
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
  2. Press about 1 tablespoon of thawed hash browns into the bottom of each muffin cup to form a base.
  3. Divide the cooked, crumbled sausage evenly among the muffin cups over the hash browns.
  4. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  5. Pour the egg mixture over the sausage and hash browns in each cup, filling them about three-quarters full.
  6. Sprinkle the shredded cheddar cheese over the top of the egg mixture in each cup.
  7. Bake for 18 to 20 minutes, or until the eggs are set and the tops are lightly golden.
  8. Let the sausage hash brown egg muffins cool in the tin for 5 minutes before carefully removing them.

Notes

  • For best results when meal prepping, let the muffins cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
  • To reheat, place the egg muffins on a microwave-safe plate and heat for 30 to 45 seconds until warmed through.
  • These cups look great arranged on a breakfast grazing board for a rustic presentation.

Nutrition

Find it online: https://carlacooking.com/sausage-hash-brown-egg-muffins/