Mini Omelette Muffins
4
Servings
6
Ingredients
0
Comments
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
6
Ingredients
0
Comments
Ingredients
- 12 individual Egg
- 1 ⅛ cups Hashed Brown Shreds, Frozen
- ¾ cups cook Sausage, Breakfast
- 1 cup Cheddar Cheese, Shredded
- ½ cups dice Onion
- ½ cups dice Mushrooms
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
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.
Make From Frozen Serving Day Directions
Easy Assembly
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- Reheat in microwave for 1 minute or until warm.
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
Nutrition Facts
- Not available.