recipes / Breakfast / Mini Omelette Muffins

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.
4 Servings Meet The Cook KatieAuthorProfile Katie Print
Mini Omelette Muffins

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

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

Freezing Directions

Why would I want to freeze this?

  1. Combine all ingredients in a large bowl and mix well.
  2. Line muffin tin with silicone cupcake liners and pour egg mixture into each, filling up 3/4 of the way.
  3. Bake at 350 degrees for 20-30 minutes until eggs are cooked through.
  4. Allow to cool.
  5. Remove muffins from silicone liners and then flash freeze muffins.
  6. After flash freezing, place into indicated number of freezer bags, label, and freeze.

Serving Day Directions

  1. Reheat in microwave for 1 minute or until warm.

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