Sausage Hash Brown Egg Muffins

An easy, prep-friendly breakfast option that’s protein AND veggie-packed! These Sausage Hash Brown Egg Muffins make for a tasty and satisfying reheat-and-eat breakfast. Plus, it can be made with veggies you have on hand. They’re Whole30 friendly and dairy-free (although if you please, add some cheese).

Make breakfast count.

In fact, make every meal count! When planning meals I recommend including quality protein, healthy fat, and a fiber-rich food. The combination of these three components makes for a satisfying, nourishing, and well-balanced meal. With healthy fats from the eggs and oil, quality protein from the ground pork and eggs, and fiber from the veggies as well as the berries (or fruit of choice) you add to the meal, these Sausage Hash Brown Egg Muffins make for a perfect breakfast option. Might I add an incredibly delicious and wholesome way to start the day!

A simple & easy recipe made with what you have on hand that is perfect for meal prep.

You’re going to love that this recipe is quick to make, made with just a few ingredients, and tastes great reheated. It’s always a win when you can cook once and eat twice (or three times or more). Sausage Hash Brown Egg Muffins are great for meal prep, and below you’ll find how to store them and the best way to reheat them.

Ingredients for Sausage Hash Brown Egg Muffins

This recipe is incredibly adaptable so that you can use what you have on hand. No need to make a special trip to the grocery store.

•  Ground pork sausage – other options include cubed ham, bacon, or even cut-up pork sausage links. If you have a pound of unseasoned ground pork on hand, I’ve included a homemade sausage recipe below just for you! Check out Jones Dairy breakfast sausage.
• Frozen shredded hash browns – any kind of potato will work. Use frozen cubed potatoes, shred or dice your own potatoes, or use sweet potatoes.  Heck, you could even use squash! Whatever you use, just make sure it is cooked to tender. For Whole30-friendly hash browns, I like Mr. Dell or Cascadian Farms.
• Pepper and onions – use whatever vegetables you have on hand—fresh, frozen, or whatever sounds good to you!
• Eggs – this is the only ingredient that doesn’t come with a substitution.
• Cooking fat of choice – avocado oil, olive oil, ghee, butter, and coconut oil are my favorite options.
• Salt and pepper – toss in some additional seasoning like garlic powder, Italian seasoning, etc., if you wish.

This recipe is dairy-free and Whole30 friendly with the use of a no-sugar-added sausage, but if you please and dairy is something you enjoy as part of a healthy diet (and you’re not participating in a Whole30) add some cheese. I personally like to add about a 1/2 cup of sharp cheddar cheese.

Because this recipe is so versatile, these Sausage Hash Brown Egg Muffins are kid-friendly too. Let them help you to decide what goes into the muffins. Make cooking with kids fun!

This post may contain affiliate links that will not change your price but will share some commission.

How to make the Sausage Hash Brown Egg Muffins (including how to make them not stick to the pan)

• Preheat the oven to 350℉. To prevent sticking, grease a muffin pan really really well with oil spray, or use a silicone muffin pan (these work great for all kinds of muffin recipes).  
• Next, brown the sausage and remove it from the pan. You may need to remove some of the grease that is in the pan. If it’s not a lot you can move to the next step.
• Add the hash browns and cook those until they are golden brown. Divide the hash browns among the muffin wells, and then (in the same pan as you cooked the hash browns) sauté the veggies until tender.
• Top the hash browns with sausage and the sausage with the veggies. TIP: Through my egg muffin-making days, I have found that the key to a nicely formed egg muffin is to really pack each muffin well full of ingredients (sausage, veggies, hash browns, cheese, etc.), before adding the eggs.
• Whisk the eggs with salt and pepper and pour over the sausage, hash browns, and veggies.
• Into the oven they go for 18-22 minutes.

How to store Sausage Hash Brown Egg Muffins

If you’re making these egg muffins as part of your meal prep, I recommend that you allow them to cool in the muffin pan before transferring to a glass container. From there you can refrigerate the muffins or up to 4 (maybe 5) days.

How to reheat Sausage Hash Brown Egg Muffins

Simply reheat in the microwave for 1 1/2 minutes (this time will vary depending on your microwave, so add additional time if needed), or place in the oven at 350℉ for 10 or so minutes.

Can I freeze Sausage Hash Brown Egg Muffins?

Yes, you can! I will say, the texture does change slightly but they’re still delicious. I like to separate portions with parchment paper in a glass container. Then I can take out exactly what I need. You can reheat from frozen or thawed. If reheating from thawed, follow the directions above. If reheating from frozen, a microwave will work best. Start with 2 minutes and then 20-30 second increments until Egg Muffins are reheated through.

Other Egg Muffin and Egg Bake Recipes

• Buffalo Chicken Egg Muffins 
• Sweet Potato Sausage Egg Bake
• Sausage Hash Brown Egg Bake
• Crustless Asparagus Feta Quiche 
• Breakfast Pizza with Hash Brown Crust

Video: How to make Sausage Hash Brown Egg Muffins

---

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!