Description
These oven-baked hashbrown bites are packed with savory goodness and irresistible cheesy flavor. Crispy on the outside, fluffy on the inside, and perfect for breakfast, brunch, or an appetizer.
Ingredients
Scale
- 30 oz (approx. 850g) frozen shredded hashbrowns, thawed and thoroughly squeezed dry
- 2 large eggs, lightly beaten
- 1 cup (4 oz) shredded sharp cheddar cheese
- 1/2 cup (2 oz) shredded Monterey Jack cheese
- 1/2 cup cooked and crumbled bacon or sausage
- 1/4 cup finely diced onion
- 1/4 cup finely diced red or green bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Optional: Cooking spray or muffin liners for greasing
Instructions
- Step 1: Prep Hashbrowns: Thaw frozen hashbrowns completely. Place thawed hashbrowns in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for crispiness.
- Step 2: Combine Ingredients: In a large bowl, combine the thoroughly squeezed hashbrowns, beaten eggs, cheddar cheese, Monterey Jack cheese, cooked bacon/sausage, diced onion, diced bell pepper, salt, pepper, and garlic powder. Mix everything together until well combined and evenly distributed.
- Step 3: Fill Muffin Tins: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin or line with silicone or paper liners. Scoop the hashbrown mixture into each muffin cup, pressing down gently but firmly to form compact bites. Don’t overfill.
- Step 4: Bake until Golden: Bake for 20-25 minutes, or until the hashbrown bites are golden brown, crispy around the edges, and the cheese is melted and bubbly.
- Step 5: Cool and Serve: Remove from the oven and let cool in the muffin tin for about 5 minutes before gently removing them. Serve warm with your favorite breakfast accompaniments or dipping sauces.
- Prep Time: 15 mins
- Cook Time: 20-25 mins