Breakfast Egg Muffins

These Egg Muffins are an awesome way to have a quick and healthy breakfast. You can also make these ahead of time, and plan out a few mornings worth.

They are relatively easy and quick to make and require basic ingredients like hash browns, lots of eggs, cheese, and sausage. Enjoy!

Also check this recipe out on my food blog: Michael's Test Kitchen

Ingredients: (makes 24 egg muffins)

1 bag of shredded hash browns

15 eggs, divided

1 ½ teaspoons salt, divided

¾ teaspoon pepper

2 cups shredded cheddar

¼ cup milk

1 pound cooked & crumbled breakfast sausage

Set oven to 400 degrees

Spray two muffin trays with nonstick spray. Set to the side.

Make sure your breakfast sausage is thoroughly cooked and crumbled/diced.

In a medium bowl, combine (defrosted) hash browns with one egg and ½ teaspoon salt, until the egg is incorporated throughout all the hash browns.

Fill each muffin tin with a thin layer of hash brown mixture.

Bake hash browns in oven until golden brown, around 13 minutes.

In another medium bowl, beat the remaining 14 eggs until smooth.

Add salt, pepper, milk, cheddar, and sausage, and whisk until everything is combined.

Pour mixture evenly to each muffin tin.

Bake in preheated oven for another 12-15 minutes, until egg mixture is golden and set.

Enjoy!