Breakfast Mini Bakes

These easy breakfast mini bakes are a delicious way to start the day! Prep them the night before for a quick before school and work breakfast or make them as a family on the weekend for a relaxing morning meal together.

country breakfast topped with egg and parsley in a mini baker styled on a plaid charger.

Breakfast Mini Bakes


  • 8 oz breakfast sausage roll 
  • 1 small onion, finely diced

  • 2 cups frozen hash browns, thawed

  • 3 tablespoons fresh parsley, divided

  • 6 large eggs

  • Salt and pepper, as needed

  • Melted butter

  • 3 Creative Co-Op Mini Bakers


  1. Preheat the oven to 375 degrees. Use a silicone brush to add the melted butter into each mini baker. Cover completely.

In a medium frying pan, saute the sausage and onion for 5 minutes over medium heat.
  3. Add thawed hash browns and 2 tablespoons parsley and saute for another 3-4 minutes.
  4. Season with salt and pepper as needed and remove from heat.

  5. Evenly divide the sausage and hash brown mixture into the mini bakers. Crack 2 eggs on top of each casserole, and sprinkle with salt, pepper and remaining parsley.
  6. Bake for 20 minutes, until eggs are set. Bake an additional 5 minutes to serve eggs with a fully cooked, hard yolk. Serve immediately.


For leftovers: Cover and refrigerate. Re-heat in the oven or microwave. Mini bakers are oven, microwave, and dishwasher safe!

a hand holding a breakfast mini bake at a table while the other hand holds a fork full of the breakfast food up toward the camera.

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