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Mini Breakfast Casserole Muffins made with hashbrown, eggs, breakfast sausage, and cheddar cheese little bites for breakfast.

Mini Breakfast Casserole Muffins

Mini Breakfast Casserole Muffins made with hashbrowns, eggs, breakfast sausage, and cheddar cheese little bites for breakfast.
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 mini muffins
Calories: 57kcal
Author: Dawn

Ingredients

  • 1 1/2 cups frozen hashbrowns thawed
  • 3/4 cup breakfast sausage browned and crumbled
  • 6 large eggs
  • 2 tablespoons milk
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  • Brown the breakfast sausage and crumble into small pieces. Cool slightly.
  • Preheat the oven to 350 degrees F.  Spray 24 mini muffin tins with a non-stick cooking spray. 
  • Divide the thawed hashbrowns between each of the mini muffin tins. Top the hashbrowns with the sausage.
  • Add the eggs and milk to a bowl or a measuring cup (that you can pour the eggs from into the tins) and beat with a fork or a whisk until well blended. Pour enough of the egg mixture so it about 3/4 full or a touch more. Sprinkle with the shredded cheese.
  • Place the muffin tins into the preheated oven and bake for 15 to 20 minutes or until the eggs are firm. Remove from the muffin tins and enjoy.

Nutrition

Calories: 57kcal