Sausage, Cheese and Hash Brown Cups

Thursday, August 3, 2017

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes. 

Cooking sausage, eggs AND hash browns for breakfast is a true labor of love, but you can get all the savory flavors of your favorite breakfast foods in one convenient (and super cute) package with this recipe for Sausage, Cheese and Hash Brown Cups. 

Hosting guests for brunch or just want to keep a hearty breakfast option in the fridge for the week? Bake up a pan of these Sausage, Cheese, and Hash Brown Cups made with one of our favorite Kerrygold cheeses, Dubliner Cheese.

A quick read reveals that this recipe requires two separate baking steps. That may seem a bit daunting, but don’t dismiss it yet. The first step - baking the cheese and hash brown cups - can actually be done the day before. Simply keep the baked cups in the fridge until you’re ready to use them. All you need to do in the morning is to pop the sausage and eggs in the hash brown cups and bake. 

We love our eggs a bit on the runny side, so plan your bake time accordingly (anywhere from 8-12 minutes depending on your oven). A quick seasoning with salt and pepper and an optional garnish of fresh chives is all that’s left before you dig in. 

Tip: Generously grease your muffin tins to ensure the hash brown cups release easily. 

Not a sausage fan? Substitute bacon instead. Or leave it out entirely and add a sprinkle of chopped bell pepper or tomato to the hash brown cups. Or do a combination half meat, half vegetable. However you make them, these delicious Sausage, Cheese and Hash Brown Cups are easily adapted to your taste. The fact that they look adorable is an added bonus.  

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Sausage, Cheese and Hash Brown Cups
Serves:  8

1/2 (20-ounce) package refrigerated shredded hash browns

1/2 (7-ounce) package Dubliner Cheese, grated

1 tablespoon Kerrygold Butter, melted

1/2 cup fully cooked sausage crumbles

8 medium eggs

salt and pepper

chopped chives for garnish, optional


Preheat oven to 400 degrees. Grease muffin pan and set aside.

Combine hash browns, cheese and melted butter in a bowl. Season generously with salt and pepper. Divide evenly among 8 greased muffin wells. Press potato mixture along the bottom and up the sides of the wells to form “cups”. Bake for 20-25 minutes or to desired degree of doneness. You can lightly cover with foil if the edges are browning too quickly. Allow to cool slightly if using immediately (or cool completely if storing cups in refrigerator).

Divide sausage crumbles evenly among muffin wells. Crack one egg over sausage into each muffin well and bake for 8-12 minutes or to desired degree of doneness. Season with salt and pepper and sprinkle with chopped chives, if desired.

Note: This recipe is easily doubled for large groups.