Emily Bites · by Emily Bites
Sausage, Egg and Cheese Hash Brown Cups
NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 15%
CARBS 10G31% OF CAL
1G FIBER8G OTHER1G TOTAL SUGAR
FAT 6G45% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy hash brown cups baked in a muffin tin with sausage, eggs, and cheddar cheese. A convenient make-ahead breakfast that delivers all your favorites in one bite.
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View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 20 oz refrigerated shredded hash brown potatoes
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons salt (plus a little more to taste for the eggs)
- Black pepper (to taste)
- 4 chicken breakfast sausage links
- 6 large eggs
- 4 egg whites
- 6 tablespoons shredded 2% cheddar cheese
At a glance
PER SERVING · TIME 55M
CAL 6%·PRO 15%
CARBS 10G31% OF CAL
1G FIBER8G OTHER1G TOTAL SUGAR
FAT 6G45% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 445mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 46mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.