📋 Maple Sausage Brunch Bites Recipe

brunch bites on a white plate with kiwi flowers and salsa in the middle

5 from 17 votes

📋 Maple Sausage Brunch Bites Recipe

If you are looking for breakfast or brunch potluck ideas, this Potatoes Romanoff inspired award-winning Maple Sausage Brunch Bites breakfast dish, made with hashbrowns, sour cream, cheese, onions and maple sausage, is the perfect solution! It's make-ahead, portable, finger food that's easy to reheat!

Course Breakfast, brunch

Cuisine North American

Keyword breakfast potluck ideas, brunch bites, brunch food ideas, brunch potluck

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 149kcal

Author Terri Gilson

Ingredients

5 Eggs
3 tablespoon Butter
⅓ cup Light Sour Cream
4 cups Frozen Hashbrowns Defrosted
1 ½ cups Light Cheddar Cheese Old/Sharp, Grated
⅓ cups Canned Low-Fat Cream of Mushroom Soup
½ cup Onion, chopped Approximately 1 Small Onion
1 375 g pkg Johnsonville Maple Syrup Flavoured Sausages Cooked and Cut into ¼ Inch Pieces

US Customary - Metric

Instructions

Prep: Cook sausages according to package instructions. Once browned, set aside. Chop cooked sausage links into ¼ inch circles.
Preheat oven to 350 degrees F/176 degrees C. Spray 12 muffin cups thoroughly with non-stick cooking spray.
Cook onion in butter for 3 minutes on high in microwave.
In a large mixing bowl, combine the defrosted hashbrowns, onion cooked in butter, mushroom soup, sour cream, eggs, grated cheddar cheese and sausages.
Mix until well combined.
Scoop mixture into muffin tins to the top and pack down tightly with spatula (ensure they are packed to the top to make for easier removal).
Bake for 20-30 minutes in pre-heated oven.
Remove from oven, let cool for about 3-5 minutes, then run a butter knife around the edge of each muffin cup to loosen the Maple Sausage Brunch Bites.
Let cool a full 10 minutes, run knife around edges once more, then carefully remove with a spatula and place on plates.
Serve immediately topped with salsa garnish and with fruit/fruit salad (optional)

*Optional: Garnish with 2 tsp. salsa

Notes

Tips for Success:

Generously spray your muffin pan with non-stick spray.

Make sure you really pack them into the muffin tins (using a spatula helps)!

Let them cool for at least 3-5 minutes and run a butter knife along the edge of each bite.

Let them cool for a full 10 minutes (after running a knife around the rim) and before trying to remove them from the pan.

Use shredded hash browns, as they hold together better than the cubed ones.

Cut sausages into ¼ inch circles.

Storage:

You can also make them in advance and refrigerate them for a day or two or freeze them, making them ideal for the busy person. These brunch bites can be frozen for up to 6 months in an airtight container (affiliate link).

These brunch bites can also be reheated for a quick workday breakfast. And you can cook them in aluminum lined muffin cups for easy clean up (just be sure not to microwave them if you use aluminum lined cups.)

Nutrition