Sausage Hash Brown Cups Recipe
If you are looking for a new idea for breakfast or brunch, our recipe for Sausage-Hash Brown Cups may be just the thing to share with your family.
Ramekins or Muffin Cups
- ½ pound Breakfast Sausage
- 2 cups Frozen Hash Browns
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- 6 pcs Eggs
- 1 cup Shredded Cheese
- ½ teaspoon Crushed Red Pepper Flakes optional
Preheat the oven to 400 degrees and spray 6 one-cup ramekins with cooking spray. Alternately, you can grease six muffin cups.
In a medium-sized skillet, cook the breakfast sausage, chopping it with a spatula, and turning it until it is fully cooked and no longer pink. Drain any accumulated grease.
Put the hash browns in a colander and run warm water over them until they are thawed, shaking them and pressing them down to remove as much water as possible.
In a medium-sized bowl, beat the eggs with a wire whisk until they are lemony yellow and fluffy. Add the salt and pepper and whisk again. Add the sausage and hash browns, stirring to combine.
Divide this mixture among the prepared ramekins. Put them on a cookie sheet to help you get them in and out of the oven more easily.
Bake the cups for 20 minutes or until the centers are set. Remove from the oven and allow them to cool for about 15 minutes before serving.
Cover leftovers with aluminum foil after the cups are completely cool and store in the refrigerator for up to 5 days. Reheat in the microwave or in the oven, baking them at 350 degrees for about 15 minutes or until heated through.
Even if your kid is slim and very healthy, you do not want them getting in the habit of choosing a breakfast that makes their blood sugar spike. Kids who eat a carb-heavy breakfast may end up with a “sugar buzz” right as they need to start sitting down in school to concentrate on academics. Then, in a few hours, as their blood sugar levels dip, they’ll start feeling sleepy and sluggish.
At lunch, to try to resurrect some energy, kids who don’t have a steady blood sugar level all morning may crave the sweetest items available on the lunch tray. They will reach first for the pudding cup and cookies. All-day long, kids may ride the roller coaster of cravings for sweet and carbohydrate-heavy foods. And it all started with a pop tart in the morning.
Many people who allow their kids to enjoy carb-heavy items for breakfast do not realize what the effects on the kids will be. If the kids are healthy, these parents may see nothing wrong with letting them eat these overly processed food items.
Other parents may feel better by providing a hot breakfast of homemade muffins or pancakes. The problem with that is that the human body deals with pancakes or muffins (whether homemade or store-bought) in the same way that it does sugary oatmeal–by getting on the roller coaster of blood sugar spikes.
Breakfasts that won’t cause blood sugar spikes to have a reasonable amount of protein and fat. The protein helps balance out carbs in the meal, and the fat helps slow down digestion so that a steady blood sugar level is maintained. A breakfast that features proper levels of carbohydrates, protein, and fat will slowly release energy throughout the morning, keeping the child alert and engaged without any kind of “sugar buzz.”
Our recipe for Sausage-Hash Brown Cups has all three components of a healthy breakfast. The hash browns provide the carbohydrates and the sausage, eggs, and cheese provide both protein and healthy fats.
These simple breakfast cups are perfect things to make ahead over the weekend. You can bake them and either remove them from the ramekins or just cover them with plastic wrap. Store them in the refrigerator until you need them and then just microwave them in 30-second blasts until they are warm enough. These cups will stay tasty in the refrigerator for up to five or six days.
If you need a recipe for a brunch menu, these Sausage Breakfast Hash Brown Cups will be exactly what you need. You can pop them out of the ramekins and serve them on a tray or platter for a simpler serving option.
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