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5 from 4 votes

Sausage and Egg Hash Brown Cups

Sausage and Egg Hash Brown Cups are the perfect easy breakfast for busy weekday mornings or a casual weekend brunch. The cheesy hashbrown cup is filled with a sausage patty and topped with an egg for a filling and delicious breakfast any day of the week! Serve with fresh fruit for a tasty breakfast to remember!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Author Trish - Mom On Timeout


  • 1 package Jimmy Dean Premium Pork Sausage
  • 20 oz refrigerated hash browns
  • 4 oz sharp cheddar cheese, shredded
  • 1 tbsp olive oil
  • salt and pepper to tast
  • 12 medium eggs
  • 1/4 cup sharp cheddar cheese, shredded
  • 2 tbsp chives, thinly sliced


  • Preheat oven to 400F.
  • Line a baking sheet with foil and set aside.
  • Divide Jimmy Dean sausage into 12 equal patties and place on baking sheet. Bake for 15 minutes.
  • Increase oven temperature to 450F.
  • In a large bowl, combine hash browns, one cup of cheese, olive oil, and salt and pepper. Toss to combine.
  • Generously spray a muffin pan with nonstick cooking spray. 
  • Scoop out rounded one-quarter cup of hash brown mixture and press into each well of the muffin pan. Use a spoon or your fingers to pack the mixture in tightly. Spray with additional nonstick cooking spray and bake for 15 minutes.
  • Reduce oven temperature to 350F.
  • Remove the muffin pan from the oven and use a spoon to carefully press hash browns down and up the sides of each hash brown cup to create a cup or nest shape.
  • Place a sausage patty in each hash brown cup, trimming the patties if needed.
  • Carefully top each sausage patty with an egg. 
  • Sprinkle remaining cheese on top of each egg and season with additional salt and pepper.
  • Bake for 12 to 15 minutes or until eggs are set. Allow to rest for 5 minutes before carefully removing with a spoon. 
  • Top with fresh fresh chives if desired.