Freezer Breakfast Cupcakes

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.

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:

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.

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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!

Course Breakfast

Cuisine American

Keyword Freezer Breakfast Cupcakes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 18 people

Ingredients

• 6 pieces dry bread diced
• 1 package of 12 turkey sausage link​s
• 10 eggs
• 1 cup milk
• 2 cups shredded cheese
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• cooking spray butter, or cupcake liners

Instructions

1. Preheat oven to 350 degrees. Brown sausage or other breakfast meat; slice into bite-sized pieces and set aside.
2. Cut bread into small cubes.
3. Whisk together eggs, milk, salt, and pepper; set aside.
4. Press dry bread into bottoms of 18 greased muffin tins. (Or use cupcake liners)
5. Divide cheese over-top of bread.
6. Divide meat over-top of cheese.
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.
8. Serve immediately or let cool completely and freeze. To serve on busy mornings, simply microwave for 30-45 seconds until warm!