Try this make-ahead recipe for Egg Muffins and serve your family a portable, good-for-them breakfast any morning of the week.
What you’ll need:
- 1 Package Bacon
- 1 Package Mild Ground Breakfast Sausage
- 1 Yellow Pepper, diced
- 1 Package Mushrooms, diced
- 1 Yellow Onion, diced
- 1 Package Shredded Cheese (choose your favorite variety)
- 1 Package Frozen Hash Browns
- 2 Dozen Eggs
- Preheat the oven to 350 degree. Spray three or four muffin tins* with non-stick cooking spray.
- Brown and drain the bacon and cut into bite sized pieces.
- Brown and drain the sausage. Combine with bacon in a mixing bowl and set aside.
- Sauté the pepper, onion, and mushrooms. Cut them tiny, using your favorite chopper. SHHHH! Don’t want the kids to know there are vegetables. Add to meat mixture.
- Crack all the eggs and whip them like you were making scrambled eggs. I added milk.
- Add eggs and cheese to meat/vegetable mixture. Mix well.
- Divide frozen hash browns among the muffin tins. Pour egg, meat, cheese and veggie mixture on top, dividing equally.
- Bake at 350 for 20-30 minutes.
- Cool. Place in individual zip lock bags and freeze.
*30 Eggs made 48 individual muffins.
Try different variations of meat, cheese and vegetables to discover new combinations your family will love!
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