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

1. In a sauté pan, cook the breakfast sausage. While the sausage cooks, break it into small pieces, and cook through.
2. Drain the sausage and place it aside to cool.
3. Preheat your oven to 400 degrees (F).
4. Once the sausage is cool enough to handle, place all of the ingredients in a large bowl.
5. Using a stand mixer, a hand mixer, or your hands, mix all of the ingredients well.
6. Line a baking pan with aluminum foil and use cooking spray to coat the foil.
7. 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.)
8. 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.
9. Remove the pan from the oven and let them cool before serving.
10. Serve them with ketchup or your favorite condiment for sausage and hash browns.