Scrambled Eggs and Potatoes Breakfast Muffins

Sausage, 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

Course Breakfast, Brunch, Snack

Cuisine American

Keyword homemade, muffins

Prep Time 15

Cook Time 20

Servings Muffins

Calories 120.5kcal

Author Lola Osinkolu

Ingredients

1 lb potatoes grated and drained of water
1 tablespoon olive oil
½ cup onions diced
3 cloves garlic minced
½ lb sausage meat or ground chicken /turkey
1 teaspoon paprika
½ teaspoon thyme
½ teaspoon bouillon powder
salt to taste
1 cup bell pepper green, red, and yellow
cayenne pepper to taste
8 eggs
¼ cup milk

Instructions

Preheat your oven to 400F and prepare a 12- cup muffin tin by greasing or spraying it with oil.
Grate the potatoes and use a kitchen towel or paper towels to press and remove as much moisture as possible.
Heat a skillet over medium heat, add 1 tablespoon of olive oil, and sauté the diced onions for about 3 minutes, or until translucent.
Stir in the minced garlic and add the sausage meat to the skillet. Cook it until it's thoroughly browned, breaking it apart with a spatula as it cooks.
If using Ground Chicken or Turkey: Season with paprika, thyme, bouillon powder, salt, and cayenne pepper, adjusting the quantities to suit your taste. Stir well to ensure the meat is evenly seasoned.
Add the bell peppers and cook for an additional 2 minutes. Then remove the skillet from the heat and allow the mixture to cool slightly.
In a large mixing bowl, whisk together the 8 eggs and milk until well beaten. Season with salt to taste.
Add the grated potatoes, mixed vegetables, and whisked eggs to the slightly cooled meat. Fold the mixture until everything is well combined.
Spoon the mixture into the prepared muffin tins, filling each cup almost to the brim.
Place in a 400F preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the eggs are set.
Remove from the oven and let the frittata muffins cool slightly before removing them from the tin.
Enjoy as is for breakfast, brunch, snacks or serve with your desired side.

Notes

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.

Nutrition