READY IN 40 mins

Hand Held Hashbrown Casseroles

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"Perfect for a grab-and-go breakfast, these casseroles are filled with Bob Evans® Original Sausage and Hash Brown Potatoes." — Bob Evans®

Directions

Preheat oven to 350 degrees F. Lightly grease a twelve cup muffin tin. In a bowl whisk together eggs and milk. Add all remaining ingredients and mix thoroughly. Fill muffin tins 2/3 full. Bake at 350 degrees F for 27-30 minutes or until a toothpick or knife inserted in the center comes out clean.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 17, 2011

This is a crowd pleasing dish. I made a few modifications to make it quicker, easier, and healthier. Jimmy Dean sausage has a 12 oz. package, crumbled & fully cooked - and I used the turkey sausage - delicious & 60% less fat! No muss, no fuss. Instead of ham, I used pre-cooked bacon - about 6 pieces. Again, no muss, no fuss & it added good flavor.(But not absolutely necessary.) I used Ore Ida frozen hash browns but I measured them out the night before, covered them & let them 'defrost' in the refrigerator. That seemed to work quite well. i accidentally forgot the pepper but no one added seasoning or seemed to miss it. Otherwise, I did follow the recipe accordingly. Although, I would recommend greasing the cups liberally - not lightly - very difficult to hold if they fall apart coming out of the muffin tin.

—Cookiej

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Most Helpful Critical Review

Jul 14, 2011

These are a good, basic breakfast. Nothing spectacular, but good. My only alteration was to use bacon instead of ham.

—inafog1

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23 Ratings

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Jan 01, 2012

These were awesome! Made a few changes just based on personal taste...I left out the sausage completely, used fresh grated potatoes instead frozen hash browns, and used a mix of green pepper, mushrooms, onion and black olive instead of just the green pepper. Mine were done a few minutes early, and they were amazing! My boyfriend said he wanted to eat them everyday for breakfast :) Update...We have become obsessed with these and eat them at least once a week! We use whatever veggies we have on hand, sometimes use ham, sometimes no meat at all. They are fabulous every way! We like them cooked until they are a bit crispy. I even experimented with freezing them for busy mornings. I just wrapped them individually in foil and pop them into the toaster oven when I want to use them....you would think they were baked that morning, they froze beautifully!

—Meggie Poo

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Jul 05, 2011

These were so yummy! I did change the recipe a little bit. I used about 10oz Shredded Hashbrowns, 3 eggs, 1/2 orange bell pepper, 1/2 onion, a splash of milk,browned sausage and crumbled bacon. 350 for 30 and it was awesome! I kept all af the left over ingredients seperate and placed them in ziplock freezer bags so that next time I want these everything will be ready and I can just mix it up!

—valerie

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Nov 30, 2011

I made this recipe for a recent cookie exchange and all the gals loved it. I browned the hashbrowns in the tin before adding the egg mixure. I did not add the sausage and I sauted the onions, bell peppers, mushrooms and garlic before adding them to the egg mixture. I also added a shot of worcestershire sauce and a shot of Tapatio hot sauce to the egg mixture.

—SemiCook

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Feb 08, 2012

USE MORE EGGS!! Added a couple of tomatoes, 1/2 an onion, garlic powder, and used 8 eggs - and it still wasn't enough eggs. Used a 1/4 cup measuring cup to dole them out into the greased cupcake tins, and the ones w/ more of the egg held together MUCH better. They taste great, but the whole point is to have a "hand held" breakfast - so use more eggs, let them cool a bit in the tins, and then use a butter knife to loosen around the edges to pop them out. Also, had a little extra mix, so I used a silicone mini-cupcake pan -- and those popped right out! UPDATE: Made again, used a dozen eggs & was liberal w/ the pam on the cupcake tins...let them cool, loosened w/ a knife around the edges...had very few that didn't come right out.

—Tara N.

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Aug 09, 2011

These were very good! I did add some diced onion for a little extra flavor and used only ham.

—MLE_schneider

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Jan 06, 2012

Everyone loved these, and they were so easy to make. Added onions instead of bell peppers and used tatertots in place of hash browns since I was out, and still turned out excellent!

—Christina

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Nutrition

Calories
139 kcal
7%

Carbohydrates
5.5 g
2%

Cholesterol
58 mg
19%

Fat
9.5 g
15%

Fiber
0.7 g
3%

Protein
6 g
12%

Sodium
363 mg
15%

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

Nutritional Information

Hand Held Hashbrown Casseroles

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 139
Calories from Fat: 85

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 4.4g 22 %
Cholesterol 58mg 19 %
Sodium 363mg 15 %
** Potassium 46mg 1 %
Total Carbohydrates 5.5g 2 %
Dietary Fiber 0.7g 3 %
Protein 6g 12 %
Sugars 0.7g
** Vitamin A 3 %
** Vitamin C 5 %
** Calcium 6 %
** Iron 3 %
** Thiamin 6 %
** Niacin 6 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 3 %

* 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.