School will be starting again soon, and I don’t know about you but I’m already starting to dread our hectic mornings. My kids are not early risers, so getting them out the door and off to school with a hearty, protein-filled breakfast in their bellies can be a challenge.
DIG DEEPER
Get a jump start on your week by prepping on the weekend! Your family’s breakfasts, lunches, and dinners will be a breeze all week.
Luckily these yummy freezer breakfast cupcakes are a snap to make in a large batch, then frozen ahead of time for a hot, hearty, delicious and FAST morning treat that my kids absolutely love.
Here is what you need:
6 pieces dry bread, diced 1 package of 12 turkey sausage links 10 eggs 1 cup milk 2 cups shredded cheese 1 teaspoon seasoned salt 1/4 teaspoon pepper Cooking spray, butter, or cupcake liners
Step 1: Preheat oven to 350 degrees. Brown sausage or other breakfast meat; slice into bite-sized pieces and set aside. (I used fully cooked sausage, so I did not have to brown it first.)
Step 2: Cut bread into small cubes and set aside.
Step 3: Whisk together eggs, milk, salt, and pepper; set aside.
Step 4: Press cubed bread into bottoms of 18 greased muffin tins. (You could also use cupcake liners instead)
Step 5: Divide cheese over-top of bread.
Step 6: Divide meat over-top of cheese.
Step 7: Carefully pour egg mixture over-top of meat & cheese until each tin is full. Bake at 350 degrees for 25-30 minutes, until egg is puffy and set.
Step 8: Serve immediately or let cool completely and freeze. To serve on busy mornings, simply microwave for 30-45 seconds until warm! Makes 18 muffins.
Freezer Breakfast Cupcakes
These yummy freezer breakfast cupcakes are not only a snap to make, they can be frozen ahead of time for a hot, hearty, and delicious morning treat that is sure to be a hit!
Ingredients
- 6 pieces dry bread diced
- 1 package of 12 turkey sausage links
- 10 eggs
- 1 cup milk
- 2 cups shredded cheese
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- cooking spray butter, or cupcake liners
Instructions
- Preheat oven to 350 degrees. Brown sausage or other breakfast meat; slice into bite-sized pieces and set aside.
- Cut bread into small cubes.
- Whisk together eggs, milk, salt, and pepper; set aside.
- Press dry bread into bottoms of 18 greased muffin tins. (Or use cupcake liners)
- Divide cheese over-top of bread.
- Divide meat over-top of cheese.
- Carefully pour egg mixture over-top of meat & cheese until each tin is full. Bake at 350 degrees for 25-30 minutes, until egg is puffy and set.
- Serve immediately or let cool completely and freeze. To serve on busy mornings, simply microwave for 30-45 seconds until warm!
Ruth Soukup
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These look so yummy. I am pinning to try later! I love good and easy breakfast options.
I premake a large batch of whole wheat pancakes and freeze them. Then in the mornings i pop one or two in the toaster and BAM… healthy, quick breakfast!
This idea is so good. I haven’t branched out into freezer cooking yet but I’ve read much and you make it seem easy so I’ll have to make these for the family. Thanks for the recipe!
How much dry bread do you use?
Hi – can you provide package sizes on the hashbrowns and the breakfast meat? There were several options at my store. I ended up with not enough sausage and WAY too many hashbrowns. They are in the oven now – smell great! I can’t wait to try them!
Can this be adapted to cook in an Instant Pot? How would you adjust the recipe (if needed) and cooking times?