Cheesy Hash Brown Cups

Cheesy Hash Brown Cups

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"Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!"
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40 m servings 155 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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.

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 mil...

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. Y...

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 Ital...

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

Made these for the wife and my mother, they loved them. I did add green onions to them thanks for the yummy recipe!!!! Also I forgot about the mushrooms, but I did use Obrien hash browns ...

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