I’m always looking for ways to make mornings more enjoyable. These pre-made sausage egg cheese muffins can be made quickly and are a great way to have a quick lo-carb breakfast.
Breakfast can be difficult to prepare quickly. This recipe for easy-to-make sausage and cheese muffins makes your mornings much easier. Make the sausage and cheese muffins ahead of your time and then freeze them. All you need to do to make them is heat them up in the microwave. It’s so easy that even your kids can make them!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 12
INGREDIENTS
4 cups shredded hash browns thawed
4 tablespoons butter melted
1 teaspoon salt
1 teaspoon pepper
8Â eggs
1 ½ cups shredded cheddar cheese
½ pound sausage cooked and crumbled
INSTRUCTIONS
Preheat oven to 400Ëš.
In a large bowl combine the hash browns, butter, salt and pepper.
Spray a muffin tin with cooking spray. Fill the cups about ¾ of the way full with the hash browns.
Press with your fingers to mold the hash browns to the cups all the way to the top. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.
Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.
Reduce oven to 350Ëš.
Take half of the shredded cheese and sprinkle in the bottom of the cups.
Repeat with half of the sausage crumble.
Whisk the eggs together and fill the cups until almost full.
Top with the second half of cheese and sausage.
Bake until eggs are set, 20-25 minutes.
To freeze: Let cool for two hours, then place muffins in a ziploc gallon bag until you’re ready to enjoy. Microwave for a few minutes before serving for breakfast.
