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 freeze 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 ¼ teaspoon pepper Cooking spray, butter or cupcake linersStep 1: Preheat oven to 350ºF. 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 and cheese until each tin is full. Bake 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.
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!
Preheat oven to 350ºF. Brown sausage or other breakfast meat; slice into bite-sized pieces and set aside.
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 and cheese until each tin is full. Bake for 25-30 minutes, until egg is puffy and set.
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View Comments
Can this be adapted to cook in an Instant Pot? How would you adjust the recipe (if needed) and cooking times?
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!
How much dry bread do you use?
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!
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!
These look so yummy. I am pinning to try later! I love good and easy breakfast options.