I was in the mood for something savory and hearty, so I decided to make a batch of Crispy Hashbrown Sausage Bites.
The recipe is pretty simple: just mix some sausage with hashbrowns, form them into balls, and bake them until they’re nice and crispy.
Crispy Hashbrown Sausage Bites
These hashbrown sausage bites are the perfect breakfast or brunch dish! They’re easy to make and can be served with a variety of dipping sauces. I like to serve them with ketchup, mustard, or even ranch dressing.
Ingredients
1 lb Breakfast sausage
8 oz Cream cheese , softened
1 ½ c isquick
4 c hash browns, Frozen, shredded
1 ½ c Cheddar cheese, Shredded
Instructions
Heat the oven to 400 degrees.
Mix together all of the ingredients in a mixing bowl until well combined.
Form the mixture into evenly sized balls about 1 ½ inches around.
Place the balls onto a parchment-lined baking sheet.
Bake for 20-25 minutes.
Variations and Tips for Breakfast Sausage Balls
Variations:
- Spice It Up:
- Add 1/2 teaspoon of cayenne pepper or red pepper flakes for a spicy kick.
- Use hot breakfast sausage for extra heat.
- Cheese Options:
- Swap cheddar cheese for pepper jack, mozzarella, or a sharp white cheddar for a different flavor profile.
- Mix in a blend of cheeses for added richness.
- Vegetable Additions:
- Stir in finely chopped green onions, bell peppers, or jalapeños for added texture and flavor.
- Add 1/4 cup of chopped spinach for a subtle, nutritious twist.
- Gluten-Free Alternative:
- Use a gluten-free baking mix instead of Bisquick for a gluten-free version.
- Sweet and Savory Combo:
- Mix in a tablespoon of maple syrup or honey for a hint of sweetness that pairs well with the sausage.
- Dipping Sauces:
- Serve with ranch dressing, honey mustard, or spicy sriracha mayo for dipping.
Tips:
- Mixing:
- Use your hands to combine the ingredients thoroughly for even distribution.
- Chill the mixture for 15 minutes before forming balls to make handling easier.
- Shaping:
- Use a cookie scoop to ensure uniform sizes for even cooking.
- Cooking:
- Bake on a wire rack placed on a baking sheet for crispier sausage balls.
- Check for doneness at 20 minutes to prevent overbaking.
- Make-Ahead:
- Prepare the mixture ahead of time and refrigerate until ready to bake.
- Freeze uncooked sausage balls for up to 3 months; bake directly from frozen, adding a few extra minutes.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
These variations and tips make it easy to customize the recipe to your taste and ensure the perfect batch every time!