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Mini Muffin Tin Hashbrown Casserole Bites

Mini muffin tin hashbrown casserole bites bake until golden at the edges with tender, set centers. These bite-size breakfast snacks combine shredded hash browns, sharp cheddar, and green onion in an easy muffin-pan method.
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Prep Time 10 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Breakfast
Cuisine: American
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 1 egg large
  • 0.25 cup sour cream
  • 1 tbsp unsalted butter melted and cooled
  • 10 oz hash browns frozen shredded, thawed and squeezed dry
  • 0.5 cup sharp cheddar cheese shredded
  • 2 tbsp green onion thinly sliced
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 24-well mini muffin pan

Method
 

  1. Heat the oven to 400°F and coat the wells of a 24-well mini muffin pan with nonstick cooking spray.
  2. In a medium bowl, whisk the egg, sour cream, and melted butter until combined.
  3. Stir in the hash browns, cheddar, green onion, salt, and pepper.
  4. Divide the mixture evenly among the muffin wells and press it down lightly.
  5. Bake for 18 to 22 minutes, until the bites are golden at the edges and set in the centers.
  6. Let the bites rest in the pan for 5 minutes.
  7. Loosen the edges with a small knife and lift the bites out.

Notes

Squeeze the thawed hash browns very dry so the bites hold together and brown at the edges. Refrigerate leftovers for up to 3 days; freeze yes, in an airtight container. Sour cream can be swapped for plain Greek yogurt.