Breakfast

Sausage and Potato Mini Egg Bakes

Details

Servings

6

Prep time

25 mins

Cooking time

5 mins

Start your day off right with Sausage and Potato Mini Egg Bakes – a savory, bite-sized breakfast or brunch that’s packed with flavor and perfect for busy mornings! 🥔🍳🌭

Why You’ll Love It:
These mini egg bakes are the perfect combination of savory sausage, tender potatoes, and fluffy eggs, all baked into a convenient, bite-sized form that’s perfect for on-the-go or serving at a brunch gathering. They’re easy to make, packed with protein, and bursting with delicious flavors that’ll keep you satisfied all morning long!

Savory, Flavor-Packed Bites:
The juicy sausage adds a savory depth, while the soft potatoes bring a hearty, satisfying texture. Whisked eggs hold everything together, creating a deliciously fluffy base. It’s the perfect balance of flavors and textures that’s as tasty as it is filling – and all in a mini, portable package!

Easy to Make & Meal Prep-Friendly:
Prep these mini egg bakes ahead of time for a hassle-free, grab-and-go breakfast all week long! They’re easy to make, bake in just a few minutes, and can be stored in the fridge for a quick breakfast that’s ready whenever you are. Plus, they’re endlessly customizable – throw in some veggies, cheese, or extra seasonings to make them your own!

Perfect for Any Occasion:
Whether you’re hosting a brunch, looking for a quick breakfast for the family, or meal prepping for a busy week, Sausage and Potato Mini Egg Bakes are the perfect solution. They’re a hit with both adults and kids, and the mini size makes them great for sharing or serving as part of a larger spread.

Hearty, Satisfying, and Delicious:
Packed with protein, fiber, and all the comforting flavors of a classic breakfast, these mini egg bakes will keep you feeling full and energized. Plus, they’re a fun and flavorful twist on your regular breakfast routine!

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Ingredients

  • Nonstick cooking spray

  • 8 oz. bulk Italian turkey sausage

  • 1 medium red bell pepper, cut into thin bite-size strips

  • ½ cup chopped onion

  • 3 cups frozen diced hash brown potatoes

  • 1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed

  • ¼ tsp. black pepper

  • ½ cup crumbled reduced-fat feta cheese or shredded Parmesan cheese (2 oz.)

  • 5 eggs, lightly beaten

  • ¾ cup fat-free milk

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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.

If you’re ready for a hearty, satisfying, and totally delicious way to start your day, Sausage and Potato Mini Egg Bakes are the answer. One bite, and you’ll be hooked! 😍🍴