Hash Brown Breakfast Bowls: The Ultimate Make-Ahead Meal
Why Make This Recipe
Hash Brown Breakfast Bowls are the perfect meal for busy mornings. They are easy to prepare in advance, and you can store them in the fridge or freezer. Just heat them up when you’re ready to eat! Not only are they delicious, but they also combine the classic breakfast ingredients we all love. This recipe gives you a hearty breakfast that is filling and satisfying, keeping you energized throughout the day.
How to Make Hash Brown Breakfast Bowls
Ingredients:
- 30 oz frozen shredded hash browns (thawed and all excess moisture squeezed out)
- 1 lb breakfast sausage
- 8 large eggs
- 1/4 cup milk
- 1.5 cups shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Directions:
- Preheat the oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin.
- Make sure the thawed hash browns are very dry by squeezing out all excess moisture with a cheesecloth or paper towels.
- In a large bowl, mix the dry hash browns with olive oil, garlic powder, salt, and pepper.
- Firmly press about 1/4 cup of the hash brown mixture into the bottom and up the sides of each muffin cup, forming a nest.
- Bake for 15-20 minutes until the edges are golden brown and crispy. This is the ‘blind bake’ step.
- While the hash browns are baking, cook the breakfast sausage in a large skillet over medium-high heat until browned, breaking it up with a spoon. Drain any excess grease.
- In a medium bowl, whisk together the eggs and milk. Then, scramble the eggs in the skillet over medium heat until just set.
- Remove the hash brown crusts from the oven. Layer the cooked sausage and scrambled eggs into each crust.
- Top each bowl generously with shredded cheddar cheese.
- Return the muffin tin to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly. Allow to cool for a few minutes before serving.
How to Serve Hash Brown Breakfast Bowls
Serve these Hash Brown Breakfast Bowls warm. They are great on their own but also pair well with hot sauce or salsa for an extra kick. You can enjoy them for breakfast, brunch, or even a quick dinner.
How to Store Hash Brown Breakfast Bowls
To store, let the bowls cool completely. Place them in an airtight container and keep them in the fridge for up to 5 days. For longer storage, you can freeze them. Just wrap each bowl tightly in plastic wrap and then place it in a freezer-safe container. They will stay good for up to 3 months.
Tips to Make Hash Brown Breakfast Bowls
- Make sure to squeeze out as much moisture as possible from the hash browns to achieve crispy nests.
- Feel free to customize the filling. You can add vegetables like bell peppers or spinach for extra nutrition.
- If you’re short on time, you can use pre-cooked sausage or bacon.
Variation
You can swap out the cheddar cheese for other types, like Monterey Jack or pepper jack, to add a twist. You can also try using different kinds of breakfast meats, such as turkey sausage or ham.
FAQs
1. Can I make these ahead of time?
Yes, you can prepare these bowls and store them in the fridge or freezer. Just heat them up when you’re ready to eat.
2. How long do leftovers last?
In the fridge, they last for about 5 days. If frozen, they can last up to 3 months.
3. Can I use fresh hash browns instead of frozen?
Yes, you can use fresh hash browns. Just make sure to shred them and remove any excess moisture before using.
Hash Brown Breakfast Bowls
Ingredients
Method
- Preheat the oven to 400°F (200°C) and generously grease a 12-cup standard muffin tin.
- Ensure the thawed hash browns are very dry by squeezing out all excess moisture.
- Mix dry hash browns with olive oil, garlic powder, salt, and pepper in a large bowl.
- Firmly press about 1/4 cup of the hash brown mixture into the bottom and up the sides of each muffin cup to form a nest.
- Bake for 15-20 minutes until the edges are golden brown and crispy.
- While the hash browns are baking, cook the breakfast sausage in a large skillet over medium-high heat until browned. Drain any excess grease.
- In a medium bowl, whisk together the eggs and milk, then scramble the eggs in the skillet over medium heat until just set.
- Remove the hash brown crusts from the oven and layer the cooked sausage and scrambled eggs into each crust.
- Top each bowl generously with shredded cheddar cheese.
- Return the muffin tin to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly.
- Allow to cool for a few minutes before serving.