Easy Make-Ahead Breakfast Muffins

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One of my goals for this year is to take better care of myself and that includes starting each day with breakfast. As a busy mom I tend to skip breakfast because I’m trying to get the kids out the door in the mornings so I need things that are quick and simple. I love hot breakfasts but they just aren’t realistic for me to make on school days so I thought I’d make some breakfast muffins that are easy to grab and go. You can make a batch of these egg muffins over the weekend and freeze them so when it’s breakfast time during the week you just take a few out, heat them up in the microwave and then you have a hot breakfast to enjoy as you are getting things done or in the car.

There are many variations that you can make of these breakfast muffins by omitting or adding ingredients. You can add veggies for a healthier muffin or substitute bacon for the sausage crumbles (because who can say no to bacon?). One way to get these in the oven even quicker is to use liquid eggs and pre-cooked sausage crumbles, which is what I did, to save a few steps. In less than 5 minutes of prep time, hot breakfast is made!

 

Another tip of mine? Don’t forget the cooking spray in the muffin tin! We used the NEW PAM® Spray Pump Olive Oil. This new product, from a brand I’ve used in my kitchen for years, provides the superior non-stick cooking experience I’m used to without adding a ton of extra calories and has no artificial colors, flavors or preservatives. It’s my secret to getting the muffins to slide out of the muffin tin – even when there’s cheese in them!

Here are the ingredients you’ll need to make a dozen:

• 6 eggs (I used liquid ones to save time)
• 1/2 pound pre-cooked sausage crumbles
•  1 cup shredded cheese
• 1 1/2 cups thawed shredded hashbrown potatoes
• Seasoning to taste (we used a dash of salt, pepper, oregano and onion powder)

Directions:

1) Preheat oven to 400 degrees.

2) Mix hashbrowns, sausage crumbles, cheese, and seasonings.

3) Add in liquid eggs and gently stir, coating all ingredients with the eggs.

4) Spray muffin tin with PAM Spray Pump Olive Oil to keep the muffins from sticking to the pan. (The non-aerosol PAM Spray Pumps let you control how much you use to manage added fat and calories!)

5) Spoon mixture into muffin tin, filling each spot 2/3 of the way full.

6) Put the muffin tin into the oven and bake for 30-35 minutes, or until the muffins have reached an internal temperature of at least 165 degrees. Once cooked thoroughly allow to cool fully before putting them in a freezer bag or airtight container. They can be stored in the fridge for a couple days or put in the freezer for longer.

So easy and quick to make but so filling! These breakfast muffins are a great way to start your day!

You can find PAM Spray Pump Olive Oil at your local Walmart and, while supplies last, use Ibotta and earn $1 when you buy one (1) PAM Spray Pump Olive Oil or Canola Oil.

What is your go-to breakfast on busy days?