Preparation:

Step 1:
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick spray or lightly brush with oil to prevent sticking.

Step 2:
In a medium pan over medium heat, cook the ground sausage until it’s fully browned and crumbled. Break it up into small pieces while cooking to ensure even browning. Once cooked, drain the excess fat and set aside.

Step 3:
In a large bowl, mix the thawed hashbrowns, shredded cheddar cheese, chopped onion, garlic powder, onion powder, and the cooked sausage. Stir well until all the ingredients are evenly combined.

Step 4:
In a separate small bowl, beat the eggs and pour them into the hashbrown mixture. Add salt and pepper to taste, and if you prefer a crunchier texture, mix in the breadcrumbs at this stage.

Step 5:
Scoop the mixture into the prepared muffin tin, filling each cup to the top and pressing it down slightly to ensure a firm shape. Each bite should be packed to hold together during baking.

Step 6:
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown and crispy. You can also turn on the broiler for the last 2–3 minutes to get an extra-crispy top, but keep an eye on them to avoid burning.

Step 7:
Once baked, remove the bites from the oven and allow them to cool in the pan for about 5 minutes. Use a fork or spatula to gently remove each bite from the tin.