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.

Make Ahead Breakfast Muffins

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?

Comments

  1. I feel like such a slacker I never give my kids a good hot breakfast like those muffins but it makes so much sense. I need to get that Pam olive oil spray it seems to work so well.

  2. The moment I hear “easy” and “make-ahead,” I am all ears. I am always looking for solutions to speed up our family’s routine in the morning and these muffins look like they would work wonders!

  3. These breakfast muffins are perfect for my sister in law who does a low carb diet! I think these look delicious and are definitely going to be a perfect grab and go breakfast for my family.

  4. Amy Desrosiers says:

    These look really yummy. I would love to try them with my family.

  5. The words “make ahead” are great ones! It’s nice to be able to grab-and-go on busy mornings. These muffins look really tasty, too.

  6. All my favorite breakfast flavors in a form I can grab and eat on the go! I love how easy they are to make too. Thanks for the recipe.

  7. These look really good! I will definitely try them over the weekend!

  8. These are a great breakfast option! I like that it can be made in advance and then warmed up in the mornings. I always want to give my kids a healthy breakfast but sometimes I do not have a lot of time to do that. This gives me that option!

  9. I love these kind of muffins! I’ve made a few different ones and they are always so yummy. Can’t wait to try yours.

  10. Allison Cooper says:

    You had me at “easy” and “make ahead” lol. This is a great recipe that my whole family would love to have on the weekends.

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