Sausage and Potato Mini Egg Bakes
Dish Info
Sausage and Potato Mini Egg Bakes are bite-sized breakfast casseroles packed with Italian turkey sausage, red pepper, onion, hash browns, and eggs, perfect for busy mornings or meal prep.
INGREDIENTS
– Nonstick cooking spray – 8 ounce uncooked bulk Italian turkey sausage – 1 medium red sweet pepper, cut into thin bite-size strips – ½ cup chopped onion – 3 cup frozen diced hash brown potatoes – 1 tablespoon snipped fresh oregano or 1 tsp. dried oregano, crushed – ¼ teaspoon black pepper – ½ cup crumbled reduced-fat feta cheese or shredded Parmesan cheese (2 oz.) – 5 eggs, lightly beaten – ¾ cup fat-free milk
STEPS 1
Preheat your oven to 350°F and coat twelve 2 1/2-inch muffin cups with nonstick cooking spray.
STEPS 2
In a skillet over medium heat, cook Italian turkey sausage, red pepper, and onion until sausage is browned.
STEPS 3
Add frozen diced hash brown potatoes, oregano, and black pepper to the skillet; cook until potatoes are tender.
STEPS 4
Divide the sausage mixture among the muffin cups and top each with crumbled feta cheese or shredded Parmesan cheese.
STEPS 5
In a bowl, whisk together eggs and fat-free milk, then pour mixture over sausage in the muffin cups. Bake for about 25 minutes or until puffed