Make Ahead Sausage, Sweet Potato, Egg Muffins is a perfect all-in-one muffin egg cup you can easily reheat for holiday breakfasts, brunch, or busy mornings. This versatile egg muffin tin recipe works great for weekday mornings, but is elegant enough be served at holiday breakfasts or brunch.
This post is written by me on behalf of Tyson Foods, Inc.. All opinions are entirely my own.
Before the holidays, to put it mildly, I’m kind of a Christmas elf on steroids. There are goodies to be baked, cards to be sent, traditional activities to be knocked out, and presents (oh, so many presents) to be bought and wrapped.
I realize I’m not singing a song no one’s heard before. Parents know, all too well, the “magic of Christmas” doesn’t simply materialize out of thin air. It’s a lot of extra baggage put on our already full plates, but we put our heads down and grind it out because that’s what we signed up for.
Do we have to do it all? Of course not. Could we collectively ease off the holiday freight train and scale back a bit? Ideally, yes. Will anyone with kids actually follow through and not be riddled with guilt? Absolutely not.
During the holidays we mutate into unstable versions of Buddy the Elf to mastermind those fond memories for our families. Luckily, I’ve ironed out a methodical science to facilitate my holiday lunacy. Then, when it comes time for the big showdown, I can actually exit the crazy train and enjoy the destination.
- Make lists. Make lists of lists you need to make. In other words, write it all down. Once something pops into my head I need to accomplish it will swim around, pestering me, until I write it down. As soon as the task is solidified in black and white I feel as if it instantaneously becomes manageable. You can plan ahead, you know it’s coming, and you can relish in that sweet, sweet victory of crossing it off.
- Build a better relationship with your UPS deliverer…by having them drop off packages daily. All my holiday shopping is done online. It can be done whenever I have a spare moment, I don’t have to drive anywhere (Why, yes, I think I will stay in my pjs today), and it doesn’t involve schlepping cranky kids into busy stores. Done and done.
- Plan ahead for never having time or energy to cook. Before a busy holiday season I will double up recipes and freeze half. Meals such as meatloaf, chili, and casseroles freeze well to thaw the night before and reheat. We get so wrapped up planning big holiday meals, we forget we actually have to eat in the interim time. Or we easily become too focused on hosting parties, we fail to realize houseguests will need nourishment the next morning.
HOW TO MAKE MAKE AHEAD SAUSAGE, SWEET POTATO, EGG MUFFINS…
These Make Ahead Sausage, Sweet Potato, Egg Muffins are a perfect meal idea for overnight guests or a holiday breakfast. Baking them in muffin tins makes them conveniently portioned out for single servings, so you can reheat only what you need. Plus, since they are baked ahead of time, you’ll have an instantaneous breakfast ready by throwing these egg muffins in the microwave to reheat.
The simplicity of ingredients and combination of flavors is what makes these make-ahead Sausage, Sweet Potato, Egg Muffins phenomenal. The key to making simple dishes remarkable is using fresh, high-quality ingredients. For this recipe, I used Jimmy Dean® Premium Pork Sausage (found at your local Meijer store). Jimmy Dean® signature seasonings make a big difference in the taste. The sausage pairs perfectly with the sweet potatoes, Monterey Jack cheese, and eggs to make an easy, make-ahead holiday breakfast.
SAVE THESE MAKE AHEAD SAUSAGE, SWEET POTATO, EGG MUFFINS TO YOUR PINTEREST BOARD!
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Sausage, Sweet Potato, Egg Muffins is a perfect all-in-one muffin egg cup you can easily reheat for holiday breakfasts, brunch, or busy mornings.
- 16 oz Jimmy Dean® Premium Pork Sausage
- 8 oz fresh mushrooms, chopped
- 1 red bell pepper, chopped
- 1 large sweet potato, diced
- 4 green onions, sliced
- 16 eggs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cups shredded Monterey Jack cheese, divided
Preheat oven to 400ºF. Spray 24 muffin tins with cooking spray. Set aside.
In a large non-stick skillet over medium high heat cook sausage about 5 minutes, stirring frequently and breaking up with spoon, until fully cooked. Transfer cooked sausage onto plate lined with paper towels. Leave residue grease in skillet.
Add sweet potatoes to skillet and sauté for 5 minutes, stirring occasionally. Add mushrooms and peppers to potatoes and sauté 5 more minutes, or until veggies are soft. Remove from heat to set aside and cool.
In a large bowl whisk eggs, salt, and pepper. Add green onion, cooked mushrooms, peppers, sausage and 1 1/2 cup of cheese. Stir to combine.
Use a 1/4 cup measuring cup or small ladle to scoop out egg mixture and fill muffin tins. Sprinkle remaining cheese on top of each egg muffin. Bake for 16 minutes, rotating pans halfway through. Make sure eggs are set in middle. Cool in pan 5 min., then run knife around edge to release and turn onto wire rack. Either serve immediately or cool completely and freeze in gallon freezer bags.
To reheat from frozen cook at 50% power for 1-3 minutes, depending on how many you heat at one time.
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.