Mini Omelette Muffins

Let's Cook

Ingredients

4 servings
  • 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

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

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

Reheat in microwave for 1 minute or until warm.

Nutritional Information

Not Available

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About This Recipe

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.

Meet The Cook

Katie is a full time wife and mother of two living in the great state of Texas. Once she discovered once a month cooking, there was no going back. With her well stocked freezer at the ready and queso on hand she’s prepared to take on whatever craziness dinnertime may bring.

Published:

OAMM Cook Katie

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