It's everything you love about breakfast casseroles in mini size. Make and freeze this breakfast recipe for up to a month and enjoy any rushed morning.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

prep:
25 mins
bake:
25 mins
cool:
5 mins
total:
55 mins
Servings:
6
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Coat a 10-inch skillet with cooking spray; heat over medium. Add sausage, red pepper, and onion; cook until sausage is browned. Add potatoes; cook 3 minutes, stirring frequently. Stir in oregano and black pepper.

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  • Divide sausage mixture among prepared muffin cups (cups will be full). Top with cheese. In a medium bowl whisk together eggs and milk; pour over sausage mixture.

  • Bake about 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Cool completely.

  • Place cooled cups in an airtight container; freeze up to 1 month. To serve each frozen cup, wrap in waxed paper and microwave about 1 minute or until heated through.

Out the Door

Before placing in an airtight container and freezing, put cups in individual waxed paper bags to make it easier to heat and go.

Nutrition Facts

215 calories; fat 10g; cholesterol 183mg; saturated fat 3g; carbohydrates 17g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 16g; vitamin a 986.7IU; vitamin c 28.5mg; riboflavin 0.3mg; niacin equivalents 0.3mg; vitamin b6 0.2mg; folate 31.8mcg; vitamin b12 0.5mcg; sodium 438mg; potassium 328mg; calcium 95mg; iron 1.4mg.
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