Sausage Hash Brown Nests. How fun are these? They are perfect for the weekend, a weeknight breakfast for dinner or a holiday brunch like Mothers Day! Super easy to make and so delicious!
Happy Friday!!! I am so excited to share this post with you today! This is a Freaky Friday Recipe Swap that I did with some of my blogger friends. We all were assigned a blog to cook/bake from and today we are ALL sharing our posts, and who we had! It’s been TOP SECRET and now I finally get to share these AMAZING Sausage Hash Brown Nests recipe from my friends over at Who Needs A Cape? with all of you.
I was thrilled to be assigned Who Needs A Cape? as my blog to choose a recipe from for this fun swap! There were so many great ones to chose from like their Cherry Lemon Crescent Ring, Orange Margarita and Sesame Cilantro Lime Shrimp! Seriously, head on over because Lori & Heather are always sharing not only great recipes but tons of fun family stuff too! Let me tell ya, these Sausage Hash Brown Nests were a HUGE hit with my family!!!
I decided to go with this recipe for a few reasons… 1. its super easy, 2. we are on a kick of doing breakfast for dinner, 3. makes for a GREAT Mothers Day Brunch addition! I simply cooked up some breakfast sausage in a pan then cut it into small rounds. Mixed together with refrigerated hash brown potatoes, cheddar, parsley and a couple seasonings. Press the mixture into greased muffin tins and bake until golden. I added just one extra layer on these and served them with a fried runny egg over top. The family was very happy!
Another great thing about these fun Sausage Hash Brown Nests is you can make them ahead of time then just warm them on a baking sheet in the oven before serving… hello life made a little easier! I don’t know about you but my favorite part about these is the golden crispy hash browns…that little crunch is perfection!
- 1 12 oz pkg breakfast sausage links, cooked & cut into 1/2″ pieces
- 1 20 oz pkg refrigerated hash brown potatoes
- 2 cups shredded sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 Tbsp parsley, chopped {I added probably double simply because I love it}
- 2 tsp olive oil
- eggs
- Preheat oven to 375° degrees. Spray muffin pan with non-stick cooking spray.
- Combine all ingredients together.
- Spoon ingredients into muffin pan, pressing down firmly.
- Bake 25-30 minutes until golden brown.
- Allow to cool before loosening edges with knife.
- Serve a fried egg over top.
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