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Mini Muffin Tin Hashbrown Casserole Bites

Mini muffin tin hashbrown casserole bites bake in a 24-cup mini muffin tin until golden at the edges and set in the centers. Cheddar, sour cream, and onion give these easy breakfast bites a creamy, savory center.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating generously
  • 2 eggs large
  • 0.33 cup sour cream
  • 0.75 cup cheddar cheese shredded, sharp
  • 2 tbsp yellow onion finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 12 oz hash browns frozen shredded, thawed and squeezed very dry

Equipment

  • 1 24-cup mini muffin tin

Method
 

  1. Heat the oven to 375°F.
  2. Coat a 24-cup mini muffin tin generously with nonstick cooking spray.
  3. In a medium bowl, whisk the eggs and sour cream until smooth.
  4. Stir in the cheddar, onion, salt, and pepper.
  5. Fold in the hash browns until evenly coated.
  6. Divide the mixture among the muffin cups, pressing it gently into each cup.
  7. Bake for 20 to 25 minutes, until the bites are golden at the edges, set in the centers, and register at least 160°F on an instant-read thermometer.
  8. Let the bites rest in the pan for 5 minutes.
  9. Loosen the edges with a small knife and remove the bites from the tin.

Notes

For the best texture, squeeze the thawed hash browns very dry before mixing. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free sour cream and cheddar alternatives.