Ingredients
- 20 oz Shredded Hash browns
- 1 Lb Breakfast Sausage (Hot)
- 2 Cups Mild Cheddar – Shredded
- 1 1/2 Cups Bisquick
- 8 oz Cream Cheese – Softened
- 1 1/2 Tsp Ground Black Pepper
- 1/4 Tsp Ground Onion
Directions
- In a sauté pan, cook the breakfast sausage. While the sausage cooks, break it into small pieces, and cook through.
- Drain the sausage and place it aside to cool.
- Preheat your oven to 400 degrees (F).
- Once the sausage is cool enough to handle, place all of the ingredients in a large bowl.
- Using a stand mixer, a hand mixer, or your hands, mix all of the ingredients well.
- Line a baking pan with aluminum foil and use cooking spray to coat the foil.
- Using your hands or a 3 oz ice cream scoop, form the mixture into little balls and place on the baking pan. This recipe makes about 25 cakes. (The balls will fall and form into small cakes.)
- Bake for 20 minutes, then remove the pan and flip the cakes, baking for another 10 to 12 minutes until the underside is cooked to your doneness.
- Remove the pan from the oven and let them cool before serving.
- Serve them with ketchup or your favorite condiment for sausage and hash browns.