These breakfast bites are delicious! I will warn you that this recipe is doubled, so it makes a ton. Just half everything for a smaller amount. These are a great option for quick breakfasts too. Once they are cool, you can freeze them and just heat them up when you're ready to eat them. I made these for a brunch at we hosted last month. I actually used the leftover mix (because there is so much) to make scattered hashbrowns in the skillet which were also pretty delicious!
adapted from Babble
This recipe makes a TON, so half it if you aren't freezer cooking.
1 pound sausage, cooked, crumbled, and drained
1 package of frozen shredded potatoes, thawed
6 eggs, beaten
1 cup shredded cheddar cheese
1/2 finely chopped onion (optional)
1/2 teaspoon garlic powder
salt and pepper to taste
Preheat oven to 350 degrees and grease at least 2 mini muffin pans (you may need more than 2). Pour potatoes and sausage into a bowl, add the salt, garlic powder and onion, stir to combine. Pour in the egg and stir until combined, then add the cheese and mix it all up. Spoon into mini muffin tins and bake for 40-45 minutes or until golden brown and tops and edges begin to get crispy. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave.