Hash Brown Nests with Sausage and Cheese

These Hash Brown Nests with Sausage and Cheese are the brunch recipe you'll make again and again. Shredded potatoes bake into crispy golden cups that hold savory sausage, soft scrambled eggs and melted cheddar.

Crispy shredded hash brown nests filled with savory breakfast sausage, fluffy eggs and melted cheddar. Perfect for brunch or breakfast-for-dinner. They're portable, easy to make ahead and perfect for feeding a crowd, whether it's a holiday brunch, a weekend breakfast or a quick breakfast-for-dinner.

Why You’ll Love This Recipe

• Ultra crispy potato edges
• Easy grab-and-go breakfast
• Great for meal prep
• Kid-friendly and crowd-pleasing

Ingredients for Hash Brown Nests with Sausage and Cheese

• 1 bag (20 oz / 570 g) refrigerated shredded hash browns, or 4 cups thawed frozen
• 3 tbsp melted butter
• 1/2 cup (50 g) grated Parmesan
• 1 large egg (for the nests)
• 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper
• 1/2 lb (225 g) breakfast sausage
• 6 large eggs, beaten
• 2 tbsp milk
• 1 cup (100 g) shredded cheddar
• Chopped parsley or chives

Ingredient Notes

• Hash browns: Refrigerated shredded hash browns work best; thaw and dry frozen ones well.
• Sausage: Pork, turkey or chicken sausage all work.
• Eggs: Scramble them softly since they'll bake a little more.

Full measurements and printable instructions are in the recipe card below.

How to Make Hash Brown Nests with Sausage and Cheese

Step 1

Preheat the oven to 425°F (220°C) and generously grease a 12-cup muffin tin.

Step 2

Squeeze the hash browns dry in a towel. Mix with butter, Parmesan, 1 egg, garlic powder, salt and pepper.

Step 3

Press the mixture into the muffin cups, up the sides, to form nests.

Step 4

Bake 18-20 minutes until golden and crisp at the edges.

Step 5

Meanwhile, brown and crumble the sausage. Scramble the beaten eggs with milk until just softly set.

Step 6

Fill the nests with sausage and eggs, top with cheddar and bake 5-7 minutes until melted.

Step 7

Cool 5 minutes, run a knife around the edges, lift out and garnish with chives.

Tips for the Best Results

• Grease the muffin tin very well so the nests release easily.
• Press the potatoes firmly so the cups hold their shape.
• Don't overcook the eggs before filling.

Variations to Try

• Swap sausage for crispy turkey bacon or diced ham.
• Add sautéed peppers and onions.
• Use pepper Jack for a spicy kick.

What to Serve With It

Serve with fresh fruit, a yogurt parfait or a simple green salad for brunch.

Storage and Reheating

Squeezing the hash browns dry is the key to crispy nests. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Frequently Asked Questions

Can I freeze these?

Yes. Freeze up to 2 months and reheat in the oven or air fryer.

Can I use frozen hash browns?

Yes, thaw them completely and squeeze out all the moisture.

Can I make them without a muffin tin?

Shape them on a parchment-lined baking sheet, making thick walls.

Final Thoughts

Crispy, cheesy and perfect for any morning, these hash brown nests make brunch feel special with very little effort.

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