Ingredients — about 12 cups
- 4 cups (450 g) shredded hash browns, thawed and squeezed dry
- 250 g breakfast sausage or ground beef, cooked and crumbled
- 1½ cups (170 g) shredded cheddar cheese
- ½ cup (55 g) shredded mozzarella, optional
- 2 large eggs
- ¼ cup (60 ml) milk
- 3 tbsp melted butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1–2 tbsp chopped parsley
- Nonstick spray or butter for the muffin pan
Method: Preheat the oven to 200°C / 400°F. Mix the hash browns, cooked sausage, about 1 cup of the cheddar, mozzarella, eggs, milk, melted butter, garlic powder, onion powder, salt, and pepper. Grease a 12-cup muffin pan generously, divide the mixture between the cups, and press it firmly down and slightly up the sides.
Top each cup with the remaining cheddar. Bake for 22–28 minutes, until the edges are deeply golden and crispy and the cheese is bubbling. Let them rest in the pan for 5 minutes, then loosen carefully with a small knife or spatula. Finish with parsley.
For the crispy result in your photo: squeeze as much water as possible from the potatoes, don’t overfill the muffin cups, and bake until the edges become dark golden—not just until the cheese melts