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Sausage and Potato Mini-Egg Bakes

Savor the Morning with Sausage and Potato Mini-Egg Bakes

Delightful Sausage and Potato Mini-Egg Bakes perfect for brunch gatherings, packed with flavor and easy to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 mini bakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 large Eggs Fresh local eggs for best flavor.
  • 1 lb Sausage Choose your favorite variety.
  • 2 cups Potatoes Diced and lightly cooked.
For Flavor Enhancements
  • 1 cup Cheese Shredded cheddar or mozzarella.
  • 1 small Onion Diced.
  • 1 cup Bell Peppers Diced; use mixed colors for vibrance.
Herbs and Seasonings
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Parsley or Chives Fresh herbs for garnish.

Equipment

  • muffin pan
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and prepare the muffin pan.
  2. Cook the sausage in a skillet over medium heat until browned, then add onion and bell peppers until softened.
  3. Whisk the eggs in a bowl until well combined and frothy, adding salt, pepper, and desired seasonings.
  4. Fold the sausage and vegetable mixture into the whisked eggs, then add cheese if using.
  5. Pour the mixture into the muffin pan, filling each cup about ¾ full. Bake for 20-25 minutes until puffed and golden.
  6. Allow to cool for 5 minutes, then gently remove from the pan and serve warm.

Nutrition

Serving: 1mini bakeCalories: 180kcalCarbohydrates: 10gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 160mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg

Notes

Customize with different vegetables or spices, and store leftovers in an airtight container for later enjoyment.

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