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Mung Bean Hash Brown Cups (High Protein)


  • 1 bag oil free hash browns

  • 4 tbsp Nutritional yeast

  • 1/8 tsp salt or to taste

  • 1/8 tsp pepper or to taste

  • 1/2 recipe Mung bean mixture

  • 2 Field Roast apple maple sausage diced

  • 2 cups spinach chopped

  • 2 cherry tomatoes diced.

  • 2 stalks green onions (light and dark green parts only)

  • Vegan cheese shreds (Optional)


  • In a mixing bowl, add the thawed out hash browns, the nutritional yeast, and the salt and pepper.  Mix with a large spoon until combined.  Spread the mixture into a 12 muffin baking tin. Use your fingers to press the mixture into the sides and bottom of the muffin tin. Bake in a preheated oven for 20 mins at 400F.

  • While that is cooking, add the mung bean mixture to a mixing bowl and toss in the tomatoes, and spinach.  Mix well.

  • When the potatoes come out of the oven, pour the mung bean mixture into the muffin tin, top with chopped sausage (and cheese if using) and toss it back in the oven for 15 minutes.  When they are done, top with sliced green onion and serve hot.

      This recipe makes 3 servings.   4 muffins for each serving

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Mung Bean Hash Brown Cups
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Link to YouTube video where I make this recipe:

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