Recipes and Cooking Sausage and Potato Mini Egg Bakes Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 25 mins Bake Time: 25 mins Cool Time: 5 mins Total Time: 55 mins Servings: 6 Yield: 12 cups Jump to Nutrition Facts Ingredients Nonstick cooking spray 8 ounce uncooked bulk Italian turkey sausage 1 medium red sweet pepper, cut into thin bite-size strips ½ cup chopped onion 3 cup frozen diced hash brown potatoes 1 tablespoon snipped fresh oregano or 1 tsp. dried oregano, crushed ¼ teaspoon black pepper ½ cup crumbled reduced-fat feta cheese or shredded Parmesan cheese (2 oz.) 5 eggs, lightly beaten ¾ cup fat-free milk Directions 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. 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. Rate it Print Nutrition Facts (per serving) 215 Calories 10g Fat 17g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 215 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 183mg 61% Sodium 438mg 19% Total Carbohydrate 17g 6% Total Sugars 3g Protein 16g Vitamin C 28.5mg 143% Calcium 95mg 7% Iron 1.4mg 8% Potassium 328mg 7% Folate, total 31.8mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.