Getting breakfast on the table quickly can be a challenge. This recipe for make ahead sausage egg cheese muffins will make your mornings so easy. You just prepare the sausage egg cheese muffins ahead of time and freeze them. When you are ready to eat them, all you have to do is pop them in the microwave. It is so easy even your kids can prepare them!
Here are a few pictures of the recipe in process. Full recipe is below.
Fill the cups about ¾ of the way full with the hash browns.
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.
Make Ahead Sausage Egg & Cheese Muffins Recipe
Ingredients
- 4 cups shredded hash browns thawed
- 4 tablespoons butter melted
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 eggs
- 1 ½ cups shredded cheddar cheese
- ½ pound sausage cooked and crumbled
Instructions
- Preheat oven to 400˚.
- 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 350˚.
- 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.
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Lauren says
This is so timely as we are housing some staff for our church’s summer camp program this week! I will be whipping these up tomorrow so they can grab these in the morning!
Melissa says
Hope everyone liked them!
kathy lunt says
they were delicious but were rubbery after being frozen and thawed. They were yummy when fresh!!
Melissa says
Sorry they they were rubbery. I agree that they are not as good as they are when fresh but my family still enjoys them reheated.
Katie V says
My husband loves these! I’ve never made them with the potatoes on the bottom so I think I’ll add those next time. Thanks for the tip!
Lory from The Robin's Nest Designs says
What a great idea to make this in a muffin pan! I’ve made similar recipes before because we love the sausage and egg bakes but always in the 9 X 13 pan. This is fun!
Thanks for sharing at The Living With Style Linky Party!
Lory xo
The Robin’s Nest Designs
Melissa says
So glad you like it!
Beverly says
These look so delicious. I love recipes that you can make ahead of time.
Found you at No Rules Blog Hop,
Bev
Amanda says
So clever. I am NOT a morning person, so I’m always looking for ways to get the family fed quickly without much sleepy effort on my part. 🙂
Thanks for sharing with us at the #homematterslink. We’re glad to have you.
Sherri Hadaway says
These are so easy and delicious will be making again,!
Melissa says
Thanks! I love that it is such an easy breakfast recipe.
Sherry says
These look delicious! Could we reheat them in an oven for a few minutes?
Melissa says
Yes, that should be fine. I usually reheat them in the microwave but the oven would work too.