Sausage, Egg, and Cheese Breakfast Casserole Muffins: A Portable Morning Delight

These breakfast casserole muffins are great for meal prep. Store them in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 20-30 seconds or in the oven for a few minutes until warmed through.
You can also freeze the muffins for up to 2 months. Simply wrap them individually in plastic wrap or store in a freezer-safe bag. To reheat, microwave or bake directly from frozen.
Serve with a side of fresh fruit or a cup of coffee for a complete breakfast.
Variants:

Vegetarian Version: Replace the sausage with sautéed vegetables like bell peppers, mushrooms, and spinach, or use a meat substitute.
Spicy Version: Add diced jalapeños or a sprinkle of cayenne pepper to the egg mixture for a spicy kick.
Cheese Variations: Switch the cheddar cheese with mozzarella, pepper jack, or a blend of your favorite cheeses for a different flavor profile.
FAQ:
Q: Can I use fresh potatoes instead of hash browns?
A: Yes, you can use diced, cooked potatoes in place of frozen hash browns. Just make sure they’re well-drained before adding them to the mixture.

Q: Can I make these muffins ahead of time?
A: Yes! These muffins can be assembled the night before and stored in the refrigerator, ready to be baked the following morning. Alternatively, you can bake them ahead of time and store them for later.

Q: Can I make these muffins without milk?
A: Yes! You can substitute milk with a dairy-free alternative, such as almond milk or oat milk, for a lactose-free version.

Sausage, Egg, and Cheese Breakfast Casserole Muffins are a deliciously portable and satisfying breakfast option that you can enjoy any time of day. Perfect for busy mornings or as a make-ahead brunch dish, they’ll quickly become a family favorite!