Scrambled Eggs and Potatoes Breakfast Muffins is an excellent recipe that combines everything you need for breakfast in a few bites. They are not only pretty and tasty, but they are quick and easy to make on a work or school day. They come in handy for breakfast on the go, brunch or an after school treat for kids
Preheat oven to 350ºF and grease a 12-cup, nonstick muffin Cup with some butter or simply spray with a good cooking spray.
Preheat the olive oil over medium-high heat. Add breakfast sausage turkey and saute until it’s fully cooked.
In a bowl, combine the grated potatoes, Eggs, Sausage Meat, Green Onion, Red bell pepper, milk and cheese and season with Paprika, salt, and pepper; Spoon mixture evenly into the prepared muffin cups and sprinkle the cheese on the surface of each of the filled muffin pan.
Bake at 350ºF for around 20 minutes. A little more or less depending on how browned you want the muffins to be.
Store bought frozen hash brown potatoes can also be used in place of freshly grated potatoes.
Be sure to grease/Oil the muffin pans; otherwise, the muffins will stick.
Do not overfill the muffin pans because the eggs do rise up!
Coconut Oil or any other good oil can be used to replace Olive oil in cooking the sausage meat.
If you choose to use ground chicken/Turkey, be sure to season it well before adding it together with the other ingredients.