Mini egg muffins may just be the cutest, and most delicious, breakfast ever! Filled with sausage, cheddar and hash browns, this easy breakfast recipe is perfect for a brunch, breakfast on the go or just a fun bite size breakfast for the kids.
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That’s why these mini egg muffins are one of my favorite breakfast recipes. They’re perfect for a quick morning snack, a family breakfast or even a delicious recipe for a brunch. Not only does this recipe taste amazing but it’s one of my favorite easy breakfast ideas.
You can whip up a batch ahead of time, freeze them, then pop ’em in the microwave when you need a quick breakfast to go. You can even switch up the recipe, like I did with these mini egg muffins with bacon and potatoes.
Mini Egg Muffins
Also known as muffin tin eggs, I like to use my mini muffin pan for these types of egg recipes. However, you can use the larger size muffin tins if you prefer (you’ll just have to double the ingredients and cook a little longer). Now, are you ready for what I’m pretty sure is going to become your favorite egg breakfast? Let’s get cooking!
Preheat oven and spray a mini muffin tin with cooking spray. Brown the sausage on the stove. I use spicy sausage but mild works too.
Set the sausage aside and use the small amount of grease still left in the pan to saute chopped onions. While the sausage and onions are cooking, divide the hash browns equally into each muffin tin.
Mix the eggs, milk, sausage, onions and cheddar.
Add a little salt and pepper, then mix the ingredients and fill the muffin tins.
Cook at 350 for 20 minutes, then remove from oven. If you have any cheese or sausage left over, sprinkle a little more on top. You can also garnish these with parsley.
These looked SO good that it was hard to wait for them to cool.
Luckily it only takes a minute or so before they’re cool enough to take out of the muffin tin.
These were so delish that I’ll probably even double the recipe next time. This recipe makes 12 mini egg muffins but once my hubby and I were done, there weren’t many left!
Once school is back in session, these muffin tin eggs are going to be perfect for those days when we’re running late for the bus. I’ll have to be sure to keep extras in my freezer!
- 3 large eggs
- 2 tbsp milk
- 1/4 cup frozen hash browns
- 1/3 cup spicy sausage
- 1/3 cup white onion , chopped
- 1/3 cup shredded cheddar (sharp)
- Salt & pepper to taste
- Additional cheese, sausage & parsley for garnish (optional)
- Preheat oven to 350
- Spray a mini muffin tin with cooking spray.
- Brown sausage on stovetop.
- Set sausage aside and use the grease in pan (there should only be a small amount) to saute the onions
- Fill muffin tins evenly with hash browns
- In a small bowl, combine eggs and milk.
- Add sausage, onion, cheddar, salt and pepper.
- Spoon over the hash browns already in muffin tins.
- Bake at 350 for 20 minutes.
- Garnish with extra cheese, sausage and chopped parsley (optional)
- Freeze leftovers for an easy breakfast any day of the week!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 173mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g
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