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.



Ingredient Checklist


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.

  • 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; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 183 mg cholesterol; 438 mg sodium. 328 mg potassium; 17 g carbohydrates; 2 g fiber; 3 g sugar; 16 g protein; 0 g trans fatty acid; 987 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 95 mg calcium; 1 mg iron;