Cheesy Hash Brown Cups Recipe - Allrecipes.com
Cheesy Hash Brown Cups Recipe
  • READY IN 40 mins

Cheesy Hash Brown Cups

Recipe by  

"Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Heat oven to 400 degrees F. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine hash browns, melted butter and salt; mix well. Press about 1/4 cup hash brown mixture into each muffin cup lining bottom and sides. Bake for 12 to 15 minutes or until edges are golden brown.
  2. Meanwhile, brown Italian sausage in 10-inch skillet; drain fat. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
  3. In small bowl combine AllWhites and Italian seasoning; mix well. Pour AllWhites over sausage mixture filling each muffin cup equally. Sprinkle with cheese. Bake for 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.
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Reviews More Reviews

Mar 18, 2012

I will definitely be making these again. I didn't have sausage. I used bacon, peppers and onions. Wow, were they tasty. I can see making these for our large family when they all come over. You could even do different ingredients in different muffin pans.

 
Jan 05, 2009

I have made these for 2 seperate events now and they were a huge hit both times. I made the potato crusts the night before so it was easy to throw them together and bake them in the morning.

 

6 Ratings

Dec 18, 2008

We turned these into breakfast cups. When I pulled the pan out after the initial baking i used a spoon to press the hash browns to the side. I used eggs (1 egg for 2 hash brown cups) added milk and mixed up. I substituted and used colby jack cheese, and browned up sausage. These were gone in no time!

 
Sep 13, 2014

Made these with my girls this morning. We subbed 1/2lb pepper bacon for the sausage, used 6 eggs whisked with some milk instead of egg whites, doubled the shredded cheddar, and left out the Italian seasoning. They were delicious! Will use regular bacon next time (girls thought was too spicy) and will add in some onions.

 
Jul 23, 2014

My 10 year old surprised us with this great breakfast concoction. Fairly simple and extremely delicious recipe.

 
Jul 04, 2014

Good and easy. I didn't have Italian sausage that day, but kielbasa worked nicely.

 

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Nutrition

  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 357 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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