<p>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.</p>
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Ingredients
- 12 individual Egg
- 1 1/8 cups Hashed Brown Shreds, Frozen
- 3/4 cups cook Sausage, Breakfast
- 1 cup Cheddar Cheese, Shredded
- 1/2 cups dice Onion
- 1/2 cups dice Mushrooms
Freezer Containers
Supplies
Make It Now Cooking Directions
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.
Freeze For Later Cooking Directions
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
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.