Mini Omelette Muffins
These mini sausage and mushroom omelette muffins will make the whole family re-think omelettes and are stuffed with cheese, onions, and hashbrowns. Perfect for those busy, on-the-go mornings.
Ingredients
- 12 individual Egg
- 1 ⅛ cups Hashed Brown Shreds, Frozen
- 1 cups cook Sausage, Breakfast
- 1 cup Cheddar Cheese, Shredded
- ½ cups dice Onion
- ½ cups dice Mushrooms
Freezer Containers
Supplies
Nutritional Information
- Not available.
Directions
- Combine all ingredients in a large bowl and mix well.
- Line muffin tin with silicone cupcake liners and pour egg mixture into each, filling up 3/4 of the way.
- Bake at 350 degrees for 20-30 minutes until eggs are cooked through.
Freezing Directions
These directions help you cook or prepare this meal to be frozen.
Why would I want to freeze this?
- Combine all ingredients in a large bowl and mix well.
- Line muffin tin with silicone cupcake liners and pour egg mixture into each, filling up 3/4 of the way.
- Bake at 350 degrees for 20-30 minutes until eggs are cooked through.
- Allow to cool.
- Remove muffins from silicone liners and then flash freeze muffins.
- After flash freezing, place into indicated number of freezer bags, label, and freeze.
Serving Day Directions
These directions help you cook or reheat this meal after it’s been frozen.
- Reheat in microwave for 1 minute or until warm.
