There’s something magical about the smell of roasted potatoes, crispy bacon, and sizzling sausage wafting through the kitchen on a chilly autumn afternoon. Bacon & Sausage Ranch Potato Cups bring together everything I love about fall cooking, comfort, warmth, and bold flavor in every bite.
This dish reminds me of my time cooking in a tiny roadside diner in Colorado, where our best-seller during fall was a hearty potato-based cup that combined ranch spices, crispy meat, and golden potato bites. I’ve brought that recipe home, simplified it, and made it even more delicious with a touch of ranch seasoning and a muffin-tin twist.
These savory potato cups are bite-sized, beginner-friendly, and totally customizable. Perfect as a cozy appetizer, a lunchbox hero, or part of a weekend brunch. Let’s dive in and bring some of that diner magic into your kitchen!
Print
Bacon & Sausage Ranch Potato Cups
- Total Time: 45 minutes
- Yield: 12 cups
Description
These Bacon & Sausage Ranch Potato Cups combine crispy potatoes, savory meats, and creamy ranch flavor into a perfectly portioned, cozy fall bite. Ideal for brunch, snacks, or a lunchbox treat.
Ingredients
- 4 medium russet potatoes (peeled and diced small)
- 1 cup cooked breakfast sausage (crumbled)
- 1/2 cup cooked beef bacon or smoked turkey bacon (crumbled)
- 1/3 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons ranch seasoning
- 1 egg
- 2 tablespoons finely chopped chives
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- Boil diced potatoes in a large pot for 8 minutes until just tender. Drain and cool slightly.
- Mash potatoes until slightly chunky. Add sausage, bacon, ranch seasoning, sour cream, egg, salt, pepper, and half the cheese. Mix well.
- Spoon mixture into muffin cups evenly. Top with remaining cheese.
- Bake for 20–25 minutes until tops are golden and edges are crispy.
- Cool for 5 minutes, then remove and top with chopped chives. Serve warm.
Notes
Use sharp cheddar for bold flavor. Let the cups cool slightly before removing to help them hold shape. For a spicier twist, add jalapeños or cayenne.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients for Bacon & Sausage Ranch Potato Cups
This recipe uses pantry staples and simple ingredients, but the flavor payoff is huge. Here’s what you’ll need:
Main Ingredients:
- 4 medium russet potatoes (peeled and diced small)
- 1 cup cooked breakfast sausage (crumbled)
- 1/2 cup cooked beef bacon or smoked turkey bacon (crumbled)
- 1/3 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons ranch seasoning
- 1 egg
- 2 tablespoons finely chopped chives
- Salt and pepper to taste
- Olive oil for greasing
These ingredients create a crispy, cheesy, savory base with just the right touch of creaminess from the ranch and sour cream.
You can prep your potatoes and protein in advance, making this a quick assembly when you’re short on time, just like the prep for Hot Honey Chicken Sandwich on busy weeknights.
Step-by-Step Instructions
1. Prep Your Muffin Tin
Lightly oil a 12-cup muffin tin or spray with cooking spray. Preheat your oven to 400°F (200°C).
2. Boil the Potatoes
In a large pot, boil the diced potatoes for about 8 minutes until just tender. Drain and let cool slightly.
3. Mash and Mix
In a large bowl, mash the potatoes until slightly chunky (not fully smooth). Add sausage, bacon, ranch seasoning, sour cream, egg, salt, pepper, and half the cheese. Mix well.
4. Fill the Cups
Spoon the mixture into the muffin tin, filling each cup evenly. Sprinkle remaining cheese on top.
5. Bake Until Golden
Bake for 20–25 minutes until the tops are golden and edges are crispy.
6. Garnish and Serve
Remove from oven, let cool for 5 minutes, and gently lift out. Top with chives. Serve warm.
These steps come together just as effortlessly as the prep for Bang Bang Chicken Bites, easy, fast, and foolproof.
Tips for Perfect Potato Cups Every Time
- Dice small for best texture: Tiny potato cubes help them cook evenly and blend smoothly.
- Grease well: Don’t skip greasing the muffin tin to avoid sticking.
- Let them rest: Cooling for a few minutes helps the cups firm up and lift easily.
- Cheese choice matters: Sharp cheddar gives a bolder flavor, but you can try Monterey Jack or pepper jack for a twist.
Pair these with Garlic Parmesan Chicken and Potatoes for a hearty family meal.
Variations to Try
1. Gluten-Free Option
This recipe is naturally gluten-free, just make sure your ranch seasoning is certified gluten-free.
2. Veggie-Packed Version
Add grated zucchini (squeeze dry) or finely chopped spinach for an extra nutrition boost.
3. Spicy Twist
Add a teaspoon of hot sauce or a pinch of cayenne to the mix for some heat.
4. Breakfast Style
Serve with scrambled eggs and avocado slices for a full brunch, similar to the layout in our Green Goddess Chicken Salad.
5. Streusel-Style Topping?
Try a crunchy topping with crushed crispy onions or breadcrumbs for added texture, inspired by the contrast seen in Cranberry Brie Pull Apart Bread.
Storage & Reheating Tips
To Store:
Keep leftovers in an airtight container in the fridge for up to 4 days.
To Reheat:
Warm them in the oven at 350°F (175°C) for 10–12 minutes to retain crispiness. Microwave for 1–2 minutes if in a rush, though they’ll be softer.
To Freeze:
Wrap individual cups and store in a freezer bag. Freeze up to 2 months. Reheat directly from frozen at 375°F for 15–18 minutes.
They freeze beautifully, just like our Tomato Soup Grilled Cheese Casserole, which makes meal prep easy during busy weeks.
FAQs About Bacon & Sausage Ranch Potato Cups
Can I use hash browns instead of fresh potatoes?
Yes! Thaw frozen shredded hash browns and use 3 cups in place of fresh.
Are these good for kids’ lunchboxes?
Absolutely. They’re hand-held, mess-free, and super tasty at room temp.
Can I prep these ahead of time?
Yes. You can assemble the cups and refrigerate them overnight before baking.
Can I skip the egg?
The egg helps bind everything. If avoiding egg, add 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water as a substitute.
Conclusion
Bacon & Sausage Ranch Potato Cups are everything you want in a fall comfort snack: crispy edges, creamy centers, and savory bites packed with flavor. Whether you’re making them for game night, Sunday brunch, or just because it’s sweater weather, these cups are a reliable go-to.
They’re as festive and easy as Pumpkin Hummus with Pita Chips and pair beautifully with cozy fall soups or salads. So, heat up that oven and whip up a batch, you’ll be making these all season long.