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Mini Sausage and Mushroom Omelette Muffins

If you have been with Once A Month Mom for long, you know we love our muffins.  One bite of these mini omelette muffins and you might consider never going back to the “real thing”.  These bite size muffins are perfect for keeping the whole family happy because while they are stuffed with hashbrowns, mushroom, and onions, you can easily personalize them to each family members preferences for fillings.  I personally like to add as many things as possible for the ultimate flavor.

Note:  I have been holding out on the silicone muffin liners until this recipe.  If you read nothing else in this paragraph, make sure you head this advice: absolutely must use silicone liners for this recipe.  That is, unless you really enjoy scrubbing your muffin pan for days on end.  And ending up with a crumbly omelette mess instead of these gorgeous mini omelette muffins.

Mini Sausage and Mushroom Omelette Muffins

Author/Source:

Katie @ onceamonthmeals.com

Ingredients:

  • 8 medium eggs
  • 0.75 cups frozen hashbrowns
  • 0.33 pound breakfast sausage, browned
  • 0.67 cups shredded cheddar cheese
  • 0.33 cups chopped onion
  • 0.33 cups chopped mushrooms

Directions:

Defrost hashbrowns according to package directions.  Combine all ingredients in a large bowl and mix well.  Line muffin pan with silicone cupcake liners and pour egg mixture into each, filling up 3/4 of the way.  Bake at 350 for 20-30 minutes until eggs are cooked through. 

Freezing Directions:

Prepare and cook muffins as directed above.  Flash freeze.  Then, place into freezer bag, label, and freeze.  To serve: Thaw in fridge or reheat in microwave for 1-2 minutes.
 

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

**Disclosure: This post contains Amazon affiliate links.

23 Responses to “Mini Sausage and Mushroom Omelette Muffins”

  1. Helena says:

    I never buy medium eggs, only large, or I use egg white from a container, so a cup or ounce amount would be better for me than a number of eggs used. Could you measure out the ounces of egg next time you make this? Unless I am the only one with this issue…

    • katie says:

      Hi Helena, using large eggs should be fine. At the very most, you might end up with an extra muffin or two. Let me know how it works out!

  2. Susan says:

    I am making these today to freeze for school day breakfast! AWESOME!

  3. Emily says:

    Yummy! I have all the ingredients and will be making these ASAP!! Do you think you have to use silicone liners?? I don’t have any of those… maybe spraying the pan instead?

    • katie says:

      Emily, I have been holding out on silicone liners for ages so I understand not having any. Depending on the quality of your nonstick muffin pan, you might have luck with spraying the pan. But I promise, it is worth the $7 for liners. Best $7 I’ve ever spent. I’ll never scrub my muffin pan again.

  4. Ann says:

    No more ziplist link?

  5. Aarika says:

    I’m on the hunt for the silicone liners. Not having to scrub a muffin pan sounds divine! Any tips on which ones to get? Are their brands that seem better or worse than others?

  6. Maddie says:

    I plan make these this week! Just so I know I understand correctly, the recicipe says this makes 4 servings; so then does it yield 12 muffins, and one serving is 3 muffins? Thanks! Cant’t wait to try these!

  7. Mandy says:

    Would sprayed foil muffin liners work?? I want the silicon liners but am debating if I NEED to go out today!

  8. Mandy says:

    Cool! Thanks!

  9. ashley says:

    these were super yummy! i dont like mushrooms, so left those out and added bell pepper instead. i can definitely see these becoming a staple in my house. and so easy to change up too :)

  10. Jaime says:

    I made these today. I did red and green bell peppers instead of the mushroom as well (ew, fungus!). I also used bacon instead of the sausage because I already had some in the house. I cut the bacon up without cooking it and added it to the egg mixture. Saved me a step and a pan. I also doubled the recipe to make 2 dozen because I can guarantee these will go fast.

    I don’t have silicon liners and my muffin pan is not very non-stick anymore. Of course I didn’t read that part of the instructions until I was getting ready to cook them. No worries. I put my muffin pan in the sink and sprayed the sh*t out of it. After they were cooked, I then let them sit for a bit till they were just warm. I used a knife to very carefully pull them out of the pan. Worked like a charm!

    They are delicious! Thanks for the awesome recipe!

  11. Tamara Parker says:

    Hi, can’t wait to make these, was curious though if you used the shredded hashbrowns or the cubed ones, and does it really matter?

    • katie says:

      Tamara, I used the shredded but I don’t think it really matters. Just if you use the cubed ones, you’ll notice the potato flavor more.

  12. Katrina says:

    This is the first freezer recipe I made after finding this blog. I made a batch of 12 to eat for breakfast before work. Usually two with a fruit topped bagel or yogurt since they won’t keep you full until lunch by themselves. A minute thirty on high gets these nice and hot.

    Other things. I’m allergic to mushrooms so I left them out. I used the whole package of bulk sausage (the one you find in a roll for $2) to make up for the loss of the mushrooms. Eight large eggs produced twelve large muffins. The onion softens a bit after it’s been frozen, and these are certainly one of those foods that are better reheated the next day.

    I didn’t use the silicone liners. I doused the muffin pan generously with cooking spray. To get them out and went around the edges with a butter knife after the Flash Freeze and could remove them easily.

  13. Vicki says:

    I made these yesterday and ate my first ones this morning and love them. I used large eggs, and added red and green peppers. I also got 12 regular size muffins with these. I also used the silicone wrappers and loved the way they just popped out.

  14. Stephanie says:

    So I just wanted to put it out there that I made these as “giant” muffins, lol, and they are perfect portion size! I made a batch of small ones and while it’s good for my 5 yo, my husband easily ate 2-3 in a sitting. The big muffins cook for about 40 -45 minutes, so it’s not too much of a difference, and i find it easier to just pull one out per person than a couple each.

    Oh with the big muffins, it makes 6 per batch instead of 12, but my pan only has 6 muffin spots so it worked out well.

    Also thank you so much! This is a huge hit in my house, they never even made it to the freezer lol, though I’m fixing to make a triple batch now, which will definitely go in the freezer.

  15. Dottie Partin says:

    These look good. Always on the lookout for egg recipes with my hens going into overdrive these days!

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