Hashbrown Cupcakes


"US 92's Lydee Jo found this recipe that makes for fun individual breakfast cupcakes and are relatively low fat too!"
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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. Preheat oven to 400 degrees. Coat a 12 cup muffin tin with cooking spray. In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the has browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned. In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt and pepper to taste. Evenly sprinkle the shredded cheese and bite size pieces of sausage into each has brown cup. Spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffin cup.


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