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Oct 29

Sausage Egg and Cheese Hash Brown Cups

Sausage Egg and Cheese Hash Brown Cups

These savory, flavorful Sausage Egg and Cheese Hash Brown Cups combine all your favorite breakfast dishes in one! Who needs a greasy sausage, egg & cheese sandwich from a fast food joint when you could grab one or two of these tasty cups instead? They’re more filling and for way less calories. I used Wegmans brand chicken breakfast sausage which is delicious and flavored with sage. If you don’t have a Wegmans nearby (I’m sorry, it’s amazing) you can use chicken or turkey breakfast sausage from any other brand (may change the nutrition information). To view your current WW Points for this recipe and track it in the WW app or site, click here!

Sausage Egg and Cheese Hash Brown Cups

I love to make these at the beginning of the week so that we can grab them in the morning before work and breakfast is served. They come together really easily and they taste amazing.

*2015 update: I updated the photos a bit because the old ones were blurry and awful, but I also tweaked the cooking times a bit to make for crispier cups that should slide right out of the tin. If you’ve made this before, double check to be sure you’re using the updated instructions!

Sausage Egg and Cheese Hash Brown Cups

Sausage, Egg and Cheese Hash Brown Cups

These Sausage Egg and Cheese Hash Brown Cups are all your favorite breakfast foods in one!


  • 20 oz refrigerated shredded hash brown potatoes, such as Simply Potatoes or Reser's (use defrosted zero point hash browns if following the myWW Purple plan)
  • 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, I used Wegmans Fully Cooked Breakfast with Sage Chicken Sausage
  • 6 large eggs
  • 4 egg whites
  • 6 tablespoons shredded 2% cheddar cheese


  •  Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray
  • In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 30 minutes until edges are lightly browned.
  • Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium heat until browned.
  • In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste.
  • Evenly sprinkle the browned sausage pieces and shredded cheese into each hash brown cup and then spoon the egg mixture over top of each cup. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set and cups are golden.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information:
123 calories, 10 g carbs, 0 g sugars, 1 g saturated fat, 3 g fat, 7 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 1 SmartPoints (if using zero point hash browns, if not then use the Blue points)
Weight Watchers Points Plus:
3 per cup (P+ calculated using the recipe builder on weightwatchers.com)

86 comments on “Sausage Egg and Cheese Hash Brown Cups”

  1. Looks like I’m adding a couple of items to my shopping list so I can try this. 🙂

  2. These really sound good. Thank you!

  3. Those look great! I will be trying them soon!

  4. I wonder if you could freeze these?

  5. I just tried this and it was amazing! Somehow I ended up using only half the amount of hasbrowns..but that means less points!

    Thanks so much for inspiring me to believe that eating on plan can be fun AND yummy!

  6. I also wondered if you could freeze these and then take them out as needed! Anyone try it?

  7. Thanks everyone, you should try them!

    I did not try freezing them so I can’t guarantee anything. I’m guessing you could freeze them because when I think through the ingredients separately each one seems like it’d be alright frozen. If anyone tries it out, post back here and let us know!

    Bloomingginger – glad you enjoyed them!

    • I made this a few weeks ago and froze half the batch. They were fine frozen. I defrosted in the microwave for 2 min. then cooked for 45 seconds on high. I bet you could even thaw in the fridge overnight and have a good result.

      Thanks for the great recipe!

    • Thanks so much for the update!

  8. Can you use all egg whites? I don’t like yolks.

  9. Sure, if that’s your preference. You’ll probably want to use a few extra to compensate for the absence of yolks.

  10. Made them with the egg whites tonight. They are amazing! I had a little bit of a hard time getting them out of the pan, but yummy regardless. I will use more spray next time.

  11. Would baking time be the same for egg beaters??

  12. Could I use liquid egg whites so i don’t waste the yolk?

  13. yep they are just egg whites…thanks. i can’t wait to try some of your recipes. i have made a list:)

  14. hi! I am wondering if it might be possible to make my own hash browns. I have some potatoes in the cupboard that are about to start growing on their own if I don’t get them cooked soon! if I just shredded the potatoes & squeezed out the water, would they be about the same? thanks! can’t wait to try them!!

  15. How many ounces are the 4 sausage links? I have some turkey sausage I would like to use instead, but don’t know how much to use.

  16. Even though I sprayed the muffin tin they were really hard to get out. Left a bunch of hash browns in the bottom of the muffin tin… anyone else have this trouble?

    • I had the same issue! Do you think a paper muffin cup could be used next time?

    • I had the same problem and got super frustrated because my husband scratched my muffin pan really bad trying to get them out! So…I am actually going to put a wonton wrapper in the bottom of mine this time…hopefully it wont stick…

    • Sorry you all had this problem! I had a few stick. If you try a paper cup or wonton and it works out let me know!

    • Anyone try paper cupcake liners yet? My friend made them in an older nonstick pan and had trouble getting the pan cleaned. 🙁

    • I used a silicone muffin pan…still sprayed it though. They came out perfectly!

  17. I cooked these in two batches. The first batch stuck a little, so I cooked the second batch a longer period of time, and they came out great. Also, I used Jimmy Dean turkey crumbles which saved cooking time and also added chopped green onions.

  18. These taste fantastic! I used turkey sausage and the dry hashbrowns (in a box that you add hot water to), both from Costco. Using a non-stick muffin tin was the key. (I doubled the recipe and used one non-stick pan, also, that didn’t work so slick!) I froze them in the ziplock snack bags, which fit 2 perfectly. Awesome to have these to grab on the way to work in the morning 🙂 Thanks!

  19. These were SO amazing! I made some alterations (all egg beaters, bacon, and sharp cheddar). They turned out great! 🙂

  20. Wondering if you could make them the night before and reheat for breakfast in the morning?

  21. These were really good, made these with turkey sausage.

  22. Made these this AM and although tasty, a complete nightmare to get out of the muffin tin!!! Left half the hashbrowns in each pan. 🙁 Anyone have success using liners? Bummed to spend the rest of my morning scrubbing my pan.

  23. I just made these to keep in the freezer for a quick breakfast. I used spinach, mushrooms, chicken sausage, and egg beaters. I initially baked the hash browns for the suggested time but lowered the temp to 350 and baked another 10-15 minutes. I used the disposable muffin tins and not a single one stuck. They are absolutely delicious!!

  24. Loved these. I used the foil cupcake liners plus sprayed with Pam. Thank you so much for all your hard work to help all of us.

  25. Are these normal size muffin tins I know some of your stuff that you have made called for the mini muffins..

  26. I made these as written (used spicy chicken sausage) and used the foil muffin wrappers.. they came out AMAZING!


  27. We are rying to go a little Paleo, like cutting out the white potatoes. I wonder if you could shred up a sweet potato and use it for the hashbrowns?

  28. I made these in a jumbo muffin pan, 6 pp each. Very easy to drive and hold a muffin on my way to work. Wonderful on the go breakfast 🙂

  29. These are just awesome and so easy to make . My husband lets me know when we are out and needs to make more . He takes them to work with him and just loves them . He has lost 65 pounds so far . I just love this site and I’m eager to try other cupcakes . Thanks so much for this site …

  30. When I calculated the PP value on these, they came out to 5 each! That’s after I ate two thinking I was having a 6 point breakfast. Any ideas?

  31. Made these today, using 3 cups of egg beaters and 1 cup of reg cheddar cheese. They were great!!

    I’ve pinned several of your recipes and can’t wait to try them all.

  32. Does anyone know about how much 4 links equals? I couldn’t find the chicken links at Publix so I bought the Jimmy Dean Turkey Sausage crumbles. I am thinking 1 1/2 cups but I am not sure.

    • I ended up using 1 1/2 cups and they came out great.
      Emily – you are becoming a household name around here. My grandparents live with us and don’t really “get” the internet. Whenever I made a new recipe they ask “did you get this from Emily?”!

    • 4 Wegman’s sausages weigh 4.57 oz, 130 g.
      A bag of Jimmy Dean Turkey Sausage Crumbles = 9.6 oz, 272 g.

  33. I just tried these but used the Southwestern Egg Beaters instead of regular eggs and it turned out wonderful. And I’m going to freeze the rest for quick and easy breakfasts.
    Thank you SO much for this one!

  34. These were awesome! Thanks for the recipe.

  35. These are amazing with a spoon full of salsa on top when they come out hot! Wonderful as grab and go from the freezer. Thank you!!!

  36. I made these today. We don’t have a Wegman’s, so I used one box of Jimmy Dean turkey sausage links (12). Twenty ounces was a lot of potatoes, so I ended up making 16 muffins, using 8 whole eggs to compensate for the difference. Very hearty breakfast.

  37. Emily, how does the taste of chicken sausage compare to the regular pork sausage? I know pork is way too fattening, but I have never tried chicken sausage and I am particular about that sort of thing. Are they similar or different?

    Thanks for your recipes!

    – Kayla

  38. Where can you find Wegman’s sausage?

  39. Oh! None in Michigan!

  40. Oh my goodness! These are a life saver! Prepped them on my day off and my hubby and I had breakfast for the rest of the week. So easy to just pop them in microwave in the morning to reheat and it feels like you are having a decadent hot breakfast! Delicious, will definitely be making these again! I didn’t have a problem with too much sticking, but I also sprayed the pan quite a bit.

  41. I made these this past weekend – kept six out for the week and froze six. They are delicious and so convenient! I used pre-cooked turkey sausage because that’s all I could find and it turned out well. I think I’ll cut the salt in the eggs next time and just salt the potatoes. The hash browns make these so delicious!!

  42. Made this tonight for me and the hubby, and they were so delicious!!! We used liquid eggs, and chicken maple sausage links, and the recipe still worked perfectly!
    I’m so glad I found your website. Your recipes taste awesome and your directions are so easy to follow! Thanks for posting such great WW friendly, fabulous-tasting recipes! 🙂

  43. These were delicious and very filling! My husband loved them as well 🙂

  44. These were WONDERFUL! They are so tasty and filling. I ate two for breakfast the entire week and still didn’t get sick of them. Definitely my new favorite breakfast recipe.

  45. Emily- these are awesome! I just wanted to let you know that I have made many of your delicious recipes and they are all amazing! Our favorites include, but are not limited to, Sloppy Joe Casserole, Bubble Up Pizza Casserole, Cheesy Taco Pasta…and the list goes on! Thank you for making meals that I can enjoy with my fiance as I slim down for our upcoming wedding…..the ideas of salads every single night for the next 4 months isn’t very appealing 😉 Your site is a true life saver!

  46. These are so good but my eggs turned out borderline rubbery when reheating…any suggestions? Thanks for sharing so many great recipes

  47. Are the points the same under the new Smart Points?

    • Hi Kim, I’m working my way back through my recipes updating them with SmartPoints but it’s a big job! I’ve finished 2015-2012 but I’m still working on 2011 and 2010. As soon as I have calculated the SPs for this recipes they will be updated here! In the meantime you can certainly run the ingredients through the WW recipe builder if you need it before I get to it. Thanks for your patience! 🙂

  48. Hi! These look great and I can’t wait to try them. I was just wondering if you are using a regular muffin tin, or a mini-muffin tin…?

  49. I used the updated recipe and most still stuck to the pan. I think maybe I needed to use less potatoes to make them ‘thinner’ where they stuck? But the flavor is fantastic!

  50. Does anyone know if you can prepare these and put in the fridge to cook a few hours later?

  51. These look delicious! What do you suggest for re heating if having throughout the week?

    • I usually just microwave the leftovers but you could definitely pop them in a toaster oven or place them on a baking sheet and put them back in the oven.

  52. Do you have to use the egg whites or can it just be all whole eggs?

  53. What is a good substitute for the wegman’s sausage? We are in California and aren’t familiar with wegmans. How many ounces of sausage are you using? Wondering if I might be able to substitute Jimmy Dean turkey sausage in it’s place(?)

  54. Hi, is this a regular size muffin pan?

  55. I use Jennie-O hot Italian Turkey Sausage. I take it out of the skin and cook it like ground beef. It gives the egg cups a little zing! A very few extra calories but works for my family.

  56. Can you use frozen hash browns? Do you have to cook them first?

  57. These are super delicious! A huge hit between my husband and I!

  58. I’ve made 2 batches of these now, and they’re delish! Super handy to have around for a quick breakfast and they keep me full!

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