Sausage Egg Hash Brown Breakfast Cups

Prep time: 30 min      Cook time: 1 hr      Rest time: 10 mins     Total time: 1 hr 40 min

Makes: 12 breakfast cups

Make it Sugar-Free or Zero Carb: Make without the kabocha squash

Shredded kabocha squash patties fried to a golden brown crisp + breakfast sausage topped with an egg and garnished with chives. These breakfast cups are a hearty and satisfying grab-and-go snack.


What you need to make Sausage Egg Hash Brown Breakfast Cups

Ingredients:

Equipment:

How to make Sausage Egg Hash Brown Breakfast Cups

Make the ‘hash browns.’

Skin the kabocha squash and remove the seeds.

Using your vegetable grater, grate the squash to thin strips. If you do not have a vegetable grater, boil your kabocha squash to form a mash.

Take your grated (or mashed) kabocha squash and combine it in a bowl with two eggs and a dash of sea salt.

With the mixture, form 12 hash brown patties about the size of the bottom of a muffin tin. There is a picture for reference under the “Tips to make the best…” section below.

Note: if it’s easier for you, sauteing the shredded kabocha squash mixture instead of making patties will work too.

In your cooking pan, place about a tbsp of ghee and bring to medium-high heat. Once the pan is hot, pan-fry the hash brown patties to golden brown on both sides.

Once fried, line the cupcake baking pan with paper cupcake liners. Place the hash brown patties in the paper cupcake liner to form the first layer of the breakfast cups.

Note: if the patties don’t fit, feel free to break them apart or mash them to fit on the bottom. That’s what I did.

Make the breakfast sausage patties.

In a bowl, combine the ground pork, sage, nutmeg, rosemary, thyme, and sea salt.

Form 12 sausage patties that are similar in size to the hash brown patties. There is a picture for reference under the “Tips to make the best…” section below.

Note: if it’s easier for you, making ground sausage meat instead of the patties will work too.

In your cooking pan, place about a tbsp of ghee and bring to medium-high heat. Once the pan is hot, pan-fry the sausage patties to brown on both sides.

Once fried, place the patties in the paper cupcake liner to form the second layer of the breakfast cups. There is a picture for reference under the “Tips to make the best…” section below.

Note: if the patties don’t fit, feel free to break them apart. That’s what I did.

Top the breakfast cups with eggs.

Crack one egg over the hash brown patty-sausage patty layers in each paper cupcake liner.

Note: when I did this, it worked, but it was a little messy. In some cups, the yolk fell toward the edge and the white leaked out. There is a picture for reference under the “Tips to make the best…” section below. An alternative would be to beat the eggs and pour the mixture over and fill to the top of each cup.

Bake the breakfast cups.

Bake the breakfast cups at 350 degrees for 12-18 minutes. Bake time will depend on how you like your eggs. For a soft-boiled yolk, about 18 minutes will do. For a runny yolk, shoot for closer to 12 minutes.

Note: the tops may come out with a crunchy film. This is normal and edible.

Top the breakfast cups with finely chopped chives if you prefer.

Serve and enjoy! Leftovers can be stored in the fridge in an airtight container for 2-3 days.

Tips to make the best Sausage Egg Hash Brown Breakfast Cups

  • Post-baking, the tops of the breakfast cups may come out with a crunchy film. This is normal and edible.
  • This recipe suggests making hash brown and sausage patties for the breakfast cups. Below are photos of how my patties looked prior to putting the breakfast cups together, and one photo of both patties in the breakfast cups. I had to break apart both patties to make them fit, so sauteeing each mixture (shredded kabocha squash alone and spiced ground pork mixture alone) instead of forming patties would also work and may be easier.
  • When cracking or pouring the eggs over the top, feel free to try different techniques. I found that cracking the eggs over the top was a bit messy. There is a photo below for reference. Beating the eggs and pouring the mixture inside each breakfast cup to fill to the top would probably work a bit better.

Some more of my favorite snacks:

Bacon-Wrapped Dates Stuffed with Raw Cheese

Carnivore Fried Chicken Strips

Onion-Free Guacamole

Pork Belly Chips with Honey Mustard Dipping Sauce

Sausage Egg Hash Brown Breakfast Cups

 

Sausage Egg Hash Brown Breakfast Cups

Shredded kabocha squash patties fried to a golden brown crisp + breakfast sausage topped with an egg and garnished with chives. These breakfast cups are a hearty and satisfying grab-and-go snack.
Prep Time30 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 40 mins
Food Type: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: American
Diet Preference: Breakfast, Gluten-Free, Low FODMAP, Muffins, Nightshade-Free, Nut-Free, Paleo, Side Dish
Servings: 12 breakfast cups
Author: Ashley Rothstein

Equipment

  • Cooking Pan
  • Cupcake baking pan
  • Paper cupcake liners
  • Vegetable grater (optional)

Ingredients

  • 1 lb ground pork
  • 1/2 kabocha squash
  • 14 eggs
  • chives (optional - to taste)
  • grass-fed ghee (or butter) (for cooking)
  • 2 tsp sage
  • 1 tsp sea salt
  • 1 tsp thyme
  • 1/4 tsp rosemary
  • 1/4 tsp nutmeg

Instructions

  • Preheat the oven to 350 degrees.

Make the 'hash browns.'

  • Skin the kabocha squash and remove the seeds.
  • Using your vegetable grater, grate the squash to thin strips. If you do not have a vegetable grater, boil your kabocha squash to form a mash.
  • Take your grated (or mashed) kabocha squash and combine it in a bowl with two eggs and a dash of sea salt.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • With the mixture, form 12 hash brown patties about the size of the bottom of a muffin tin. There is a picture for reference under the "Tips to make the best..." section above.
  • Note: if it's easier for you, sauteing the shredded kabocha squash mixture instead of making patties will work too.
  • In your cooking pan, place about a tbsp of ghee and bring to medium-high heat. Once the pan is hot, pan-fry the hash brown patties to golden brown on both sides.
  • Once fried, line the cupcake baking pan with paper cupcake liners. Place the hash brown patties in the paper cupcake liner to form the first layer of the breakfast cups.
  • Note: if the patties don't fit, feel free to break them apart or mash them to fit on the bottom. That's what I did.

Make the breakfast sausage patties.

  • In a bowl, combine the ground pork, sage, nutmeg, rosemary, thyme, and sea salt.
  • Form 12 sausage patties that are similar in size to the hash brown patties. There is a picture for reference under the "Tips to make the best..." section above.
  • Note: if it's easier for you, making ground sausage meat instead of the patties will work too.
  • In your cooking pan, place about a tbsp of ghee and bring to medium-high heat. Once the pan is hot, pan-fry the sausage patties to brown on both sides.
  • Once fried, place the patties in the paper cupcake liner to form the second layer of the breakfast cups. There is a picture for reference under the "Tips to make the best..." section above.
  • Note: if the patties don't fit, feel free to break them apart. That's what I did.

Top the breakfast cups with eggs.

  • Crack one egg over the hash brown patty-sausage patty layers in each paper cupcake liner.
  • Note: when I did this, it worked, but it was a little messy. In some cups, the yolk fell toward the edge and the white leaked out. There is a picture for reference under the "Tips to make the best..." section above. An alternative would be to beat the eggs and pour the mixture over and fill to the top of each cup.

Bake the breakfast cups.

  • Bake the breakfast cups at 350 degrees for 12-18 minutes. Bake time will depend on how you like your eggs. For a soft-boiled yolk, about 18 minutes will do. For a runny yolk, shoot for closer to 12 minutes.
  • Note: the tops may come out with a crunchy film. This is normal and edible.
  • Top the breakfast cups with finely chopped chives if you prefer.
  • Serve and enjoy! Leftovers can be stored in the fridge in an airtight container for 2-3 days.

 

What I used for this recipe:

Looking for other snack ideas? Try one of these:

Bacon-Wrapped Dates Stuffed with Raw Cheese

Carnivore Fried Chicken Strips

Onion-Free Guacamole

Pork Belly Chips with Honey Mustard Dipping Sauce

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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