Sausage and Potato Mini Egg Bakes

[Stormy]

Better Homes & Gardens

Sausage and Potato Mini Egg Bakes

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.

Prep Time: 

25 mins

 

Bake Time: 

25 mins

 

Cool Time: 

5 mins

 

Total Time: 

55 mins

 

Servings: 

6

 

Yield: 

12 cups

 

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

1. 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.

    

2. 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.

    

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

    

4. 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

Calories215
Total Fat 10g
Saturated Fat 3 g
Cholesterol 183 mg
Sodium 438 mg
Total Carbohydrate 17g
Total Sugars 3g
Protein 16g
Vitamin C 29 mg
Calcium 95 mg
Iron 1 mg
Potassium 328 mg