- 1 pound ground breakfast sausage
- 1 cup all purpose flour
- 1 1/2 tsp baking powder (not baking soda!)
- 1 tsp sugar
- 1 1/4 cups shredded cheddar cheese (or vegan cheese shreds for DF option)
- 3 cups frozen hash browns
- 1 cup milk (or DF milk)
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/4 tsp onion powder
- 1/4 tsp rubbed sage
Preheat oven to 400F. Spray mini muffin tin (will need about 26-28).
Cook sausage in skillet over medium heat until cooked through, breaking up with a wooden spoon as it cooks. Drain cooked sausage. Optional: stir in spices.
In a large bowl, whisk together flour, baking powder, sugar, cheese, and hash browns. Stir in cooked sausage. Add milk and stir until thoroughly combined.
Spoon mixture generously into mini muffin tins, filling each cup completely (may fill until heaped).
Bake at 400F for approximately 18 minutes, or until golden brown. Allow to cool for several minutes before removing from pan.