Don’t Miss a Recipe!

Don’t Miss a Recipe! Subscribe to receive new posts delivered directly to your inbox:

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! You’ll never believe they’re only 3 Weight Watchers SmartPoints each. 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).

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

Print Share

Sausage, Egg & Cheese Hash Brown Cups

Yield: 12 breakfast cups


  • 20 oz refrigerated shredded hash brown potatoes (such as Simply Potatoes or Reser’s)
  • 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


  1.  Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray
  2. 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.
  3. 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.
  4. In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste.
  5. 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.

Weight Watchers Freestyle SmartPoints:
3 per cup (SP calculated using the recipe builder on, a cup was 4 SP on the previous program

Weight Watchers Points Plus:
3 per cup (P+ calculated using the recipe builder on

Nutrition Information:
123 calories, 10 g carbs, 0 g sugars, 1 g saturated fat, 3 g fat, 7 g protein, 1 g fiber (from

An Emily Bites Original


82 Responses to “Sausage Egg and Cheese Hash Brown Cups”

  1. #
    FelixAndAva — October 29, 2011 @ 5:33 pm

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

  2. #
    juwel50 — October 29, 2011 @ 6:20 pm

    These really sound good. Thank you!

  3. #
    kickinitwithkim — October 30, 2011 @ 9:58 pm

    Those look great! I will be trying them soon!

  4. #
    Megan — October 31, 2011 @ 5:50 pm

    I wonder if you could freeze these?

  5. #
    bloomingginger — November 6, 2011 @ 7:06 pm

    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. #
    Anonymous — November 7, 2011 @ 2:25 am

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

    • Anonymous replied: — March 31st, 2013 @ 3:44 am

      yes you can…

  7. #
    7 — November 7, 2011 @ 3:05 am

    Oooo, yum! These look great!

  8. #
    emilybites — November 7, 2011 @ 3:27 pm

    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!

    • Anonymous replied: — February 1st, 2012 @ 9:14 pm

      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!

    • emilybites replied: — February 2nd, 2012 @ 12:22 am

      Thanks so much for the update!

  9. #
    Anonymous — January 4, 2012 @ 6:13 pm

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

  10. #
    emilybites — January 4, 2012 @ 6:14 pm

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

  11. #
    Anonymous — January 5, 2012 @ 2:02 am

    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.

    • emilybites replied: — January 31st, 2012 @ 11:12 pm

      Glad they were a hit!

  12. #
    Becky — January 31, 2012 @ 11:35 am

    Would baking time be the same for egg beaters??

    • emilybites replied: — January 31st, 2012 @ 11:12 pm

      I’m not sure, you’d have to try it. I don’t usually use egg beaters in cooking so I don’t know how they compare!

    • KatalanMoon replied: — April 26th, 2012 @ 8:54 pm

      I used all egg beaters in my recipe and the baking time was the same (15 minutes). They were PERFECT! 🙂

  13. #
    Megan — February 6, 2012 @ 12:54 am

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

    • emilybites replied: — February 6th, 2012 @ 1:03 am

      I don’t see why not! I’ve never used them but I’m assuming they’re just egg whites, right? Go for it!

  14. #
    Megan — February 6, 2012 @ 1:20 am

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

  15. #
    kara — February 15, 2012 @ 5:21 pm

    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!!

    • emilybites replied: — February 15th, 2012 @ 7:47 pm

      Sure, I don’t see why not. I think that would work fine. Let me know how they turn out!

  16. #
    Anonymous — February 16, 2012 @ 4:29 pm

    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.

    • Anonymous replied: — May 2nd, 2013 @ 6:11 am

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

  17. #
    Anonymous — February 20, 2012 @ 1:55 pm

    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?

    • Anonymous replied: — February 27th, 2012 @ 3:57 am

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

    • Krystal replied: — February 29th, 2012 @ 2:08 am

      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…

    • emilybites replied: — March 1st, 2012 @ 12:56 am

      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!

    • cindysuetoyou replied: — April 14th, 2012 @ 7:36 pm

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

    • Anonymous replied: — August 27th, 2012 @ 2:04 am

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

  18. #
    Anonymous — March 18, 2012 @ 9:35 pm

    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.

    • emilybites replied: — March 19th, 2012 @ 3:15 pm

      I’m so glad they were a hit!

  19. #
    Lori H — April 11, 2012 @ 1:00 am

    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!

    • emilybites replied: — April 17th, 2012 @ 8:03 pm

      I’m so happy you loved these, Lori!

  20. #
    KatalanMoon — April 26, 2012 @ 8:52 pm

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

    • emilybites replied: — April 27th, 2012 @ 12:05 am

      Yay, I’m so happy you loved them! Thanks for letting me know 🙂

  21. #
    Amy Yates Kent — April 27, 2012 @ 12:52 am

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

  22. #
    Anonymous — May 11, 2012 @ 8:08 pm

    These were really good, made these with turkey sausage.

  23. #
    Natasha — June 24, 2012 @ 2:29 pm

    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.

  24. #
    Anonymous — July 19, 2012 @ 9:07 am

    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!!

  25. #
    Anonymous — July 19, 2012 @ 4:52 pm

    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.

  26. #
    Anonymous — August 1, 2012 @ 7:30 pm

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

  27. #
    Anonymous — September 5, 2012 @ 11:15 am

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


  28. #
    kris — October 6, 2012 @ 9:40 pm

    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?

  29. #
    Zmom — October 24, 2012 @ 11:12 pm

    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 🙂

  30. #
    Anonymous — November 3, 2012 @ 2:33 pm

    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 …

  31. #
    Anonymous — November 26, 2012 @ 6:20 pm

    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?

    • The Invite Lady replied: — December 23rd, 2012 @ 11:31 pm

      The brand of cheese, the brand of sausage would be my guess. I just calculated with my ingredients at 3PP each.

  32. #
    Kristi — December 9, 2012 @ 3:23 pm

    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.

  33. #
    The Invite Lady — December 23, 2012 @ 11:30 pm

    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.

    • The Invite Lady replied: — December 28th, 2012 @ 8:43 pm

      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?”!

    • Anonymous replied: — May 2nd, 2013 @ 6:14 am

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

  34. #
    LisaJo — December 29, 2012 @ 3:42 pm

    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!

  35. #
    eganitaeats — December 29, 2012 @ 6:50 pm

    These were awesome! Thanks for the recipe.

  36. #
    Anonymous — January 30, 2013 @ 9:12 pm

    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!!!

  37. #
    Four Hours from Anywhere — February 18, 2013 @ 4:52 pm

    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.

  38. #
    Anonymous — May 27, 2013 @ 4:56 pm

    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

  39. #
    Sam Boyd — June 24, 2013 @ 1:48 am

    Where can you find Wegman’s sausage?

    • Emily Koenigsberg replied: — June 24th, 2013 @ 1:49 am

      At Wegmans – it’s a grocery store chain!

  40. #
    Sam Boyd — June 24, 2013 @ 2:17 am

    Oh! None in Michigan!

  41. #
    BlairKreiger — January 14, 2014 @ 4:05 pm

    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.

  42. #
    Carol Munka — February 3, 2015 @ 10:54 am

    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!!

  43. #
    Haelmai — February 24, 2015 @ 7:53 pm

    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! 🙂

  44. #
    Michelle P — April 28, 2015 @ 11:03 am

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

  45. #
    Amy — June 16, 2015 @ 4:35 pm

    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.

  46. #
    Sarah — August 19, 2015 @ 2:35 pm

    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!

  47. #
    Jessica Carter — September 26, 2015 @ 5:25 pm

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

  48. #
    Kim — December 28, 2015 @ 5:27 am

    Are the points the same under the new Smart Points?

    • Emily Bites replied: — December 28th, 2015 @ 10:42 pm

      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! 🙂

  49. #
    Lisa — February 17, 2016 @ 2:23 pm

    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…?

    • Emily Bites replied: — February 18th, 2016 @ 1:08 pm


  50. #
    Kelli — July 4, 2016 @ 1:31 pm

    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!

  51. #
    Shari — July 16, 2016 @ 12:57 pm

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

  52. #
    Mary-Kate — January 21, 2017 @ 6:41 pm

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

    • Emily Bites replied: — January 30th, 2017 @ 11:46 am

      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.

  53. #
    Gina D — March 23, 2017 @ 10:29 am

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

  54. #
    Abby B — October 5, 2017 @ 6:44 pm

    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(?)

  55. #
    Teresa James — January 29, 2018 @ 8:49 pm

    Hi, is this a regular size muffin pan?

    • Emily Bites replied: — January 29th, 2018 @ 8:50 pm


Leave a Comment