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These sausage hashbrown bites are my secret weapon for busy weekend mornings or casual brunch gatherings. Crispy on the outside with a cheesy, savory center they bring together familiar breakfast flavors in a fun handheld form.
I first made these on a whim for a Sunday brunch and they quickly became a crowd favorite with everyone asking for seconds.
Ingredients
- Ground breakfast sausage: delivers a savory and juicy punch opt for good quality fresh sausage for the best flavor
- Cream cheese: adds a creamy texture helping to bind the mixture soften it to room temperature for easy mixing
- Biscuit mix: helps hold everything together you can use any standard mix just check the label for baking powder content
- Sharp cheddar cheese: brings sharpness and melty goodness use freshly shredded cheese whenever possible to avoid additives
- Shredded hash browns: provide crispy texture and heartiness thaw slightly to reduce excess moisture
Instructions
- Preheat The Oven:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. This creates a nonstick surface and makes cleanup a breeze.
- Combine Ingredients:
- In a large bowl mix the softened cream cheese biscuit mix shredded cheddar cheese hash browns and raw breakfast sausage together. Use your hands or a sturdy spoon to blend everything until the mixture is cohesive with no large lumps.
- Form The Bites:
- Shape the mixture into approximately 1 1/2 inch diameter balls using your hands. Place them evenly spaced on the parchment lined baking sheet leaving room for heat circulation so they bake evenly.
- Bake Until Golden:
- Bake in the preheated oven for 20 minutes or until the sausage balls are nicely browned on the outside and cooked through on the inside. The sausage should no longer be pink and the bites will feel firm when pressed gently.
- Cool and Serve:
- Remove the bites from the oven and let them cool for a few minutes to firm up before serving. They work great on their own or paired with dipping sauces like spicy mustard hollandaise or ketchup.
My favorite ingredient here is the sharp cheddar cheese which adds the perfect tangy punch that balances the richness of the sausage. I have fond memories of making these with my siblings on holiday mornings when we wanted something easy but special.
Storage Tips
Store leftover bites in an airtight container in the refrigerator for up to four days. Reheat them in the oven or air fryer to bring back the crispiness. They also freeze beautifully just freeze on a baking tray then transfer to a freezer bag for up to three months.
Ingredient Swaps
Swap ground sausage for ground turkey or chicken for a leaner option though this will slightly change the flavor and fat content. Use vegan cream cheese and plant-based sausage to make this recipe dairy free and vegetarian friendly. Try using smoked gouda or pepper jack in place of cheddar for a different flavor profile.
Serving Ideas
These bites make a great finger food appetizer or part of a breakfast spread. Pair with scrambled eggs and fresh fruit for a balanced brunch. They also work well dipped in ranch sauce or honey mustard for crowd pleasing snacks at parties.
These sausage hashbrown bites bring comfort and ease to busy mornings. Perfect for sharing or a quick snack anytime.
Frequently Asked Recipe Questions
- → What type of sausage works best for these bites?
Ground breakfast sausage is ideal for its seasoning and fat content, which helps keep the bites moist and flavorful during baking.
- → Can I use fresh hash browns instead of frozen?
Yes, fresh shredded potatoes can be used but make sure to squeeze out excess moisture to avoid soggy bites.
- → How do I make the bites hold together well?
The biscuit mix and cream cheese both help bind the ingredients. Ensure thorough mixing and avoid adding too much moisture.
- → Are these bites suitable for meal prepping?
Absolutely. They keep well refrigerated and can be reheated easily, making them a great option for preparing ahead.
- → What sauces complement these sausage and cheesy bites?
Spicy mustard, hollandaise, ketchup, or a creamy aioli all pair nicely, enhancing the savory flavors.