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.
5eggs, lightly beaten
34cupfat-free milk
Directions
Preheat oven to 350F.
Credit: Carson Downing
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).
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.
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.
2,000 calories a day is used for general nutrition advice.
