Ingredients
1 pound breakfast sausage
1 bag 20 ounces frozen shredded hashbrowns, thawed
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
2 large eggs
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup crushed cornflakes for coating
Cooking spray or oil for greasing
Instructions
Preheat Oven:
Preheat your oven to 400F 200C. Grease a mini muffin tin or line with mini muffin liners.
Cook Sausage:
In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it into small pieces as it cooks. Drain any excess grease and set aside to cool slightly.
Mix Ingredients:
In a large mixing bowl, combine the thawed hashbrowns, cooked sausage, shredded cheddar cheese, grated Parmesan cheese, and chopped green onions. Mix until well combined.
Prepare Wet Ingredients:
In a separate bowl, whisk together the eggs, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
Combine Mixtures:
Pour the wet ingredients into the hashbrown mixture and stir until everything is evenly coated.
Form Bites:
Using a tablespoon or small cookie scoop, form the mixture into small balls. Roll each ball in the crushed cornflakes until fully coated.
Place in Muffin Tin:
Place each coated ball into the prepared mini muffin tin.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the bites are golden brown and crispy on the outside.
Cool and Serve:
Allow the bites to cool in the muffin tin for a few minutes before transferring them to a serving platter. Serve warm with your favorite dipping sauce, if desired.
Enjoy your delicious Crunchy Hashbrown Sausage Bites!
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