Ingredients
1 pound breakfast sausage
3 cups frozen shredded hashbrowns thawed
1 cup shredded cheddar cheese
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
2 large eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried thyme optional
Cooking spray
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with cooking spray.
Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Break it into small crumbles as it cooks. Drain any excess fat and set aside to cool slightly.
Mix Ingredients: In a large bowl, combine the thawed hashbrowns, shredded cheddar cheese, chopped onion, chopped green bell pepper, cooked sausage, eggs, flour, salt, black pepper, garlic powder, paprika, and dried thyme (if using). Mix until all ingredients are well combined.
Fill the Muffin Tin: Spoon the mixture into the prepared mini muffin tin, filling each cup to the top and pressing down slightly to compact the mixture.
Bake: Bake in the preheated oven for 20-25 minutes, or until the hashbrown bites are golden brown and crispy around the edges.
Cool and Serve: Allow the bites to cool in the muffin tin for a few minutes before removing them. Serve warm with your favorite dipping sauce or as is.
