Breakfast Power Puffs

Haley Herridge
by Haley Herridge
12 muffins
50 min

Introducing the make-ahead egg bites! Easy, yummy, fast, and nutritious! I love a make-ahead breakfast. One that you can make A LOT ahead of time and pop them in the oven or microwave just to reheat. Plus you can eat on them all week! This recipe is a simple protein packed way to grab a healthy breakfast on the go. Switch up the mix-ins to your liking and share some of your favorite combinations below. Excited to hear what you come up with! This would also be delicious in a quiche form. What are some of your favorite make-ahead breakfast items?


Breakfast Power Puffs
Recipe details
  • 12  muffins
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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Ingredients
  • 1 sweet potato
  • 1 yellow sweet onion
  • 1 red bell pepper
  • 1 lb mild sausage
  • 1 pack shredded cheddar cheese
  • 8 eggs
  • 1/4 cup half & half
  • 1 green onion for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
Instructions
Preheat oven to 350 degrees F.
Cook sausage in skillet until brown.
Drain and set aside in a bowl.
Peel and dice sweet potato into tiny pieces. (using a food processor is faster)
Peel and dice onion into small pieces.
Cut off top of the pepper, remove seeds, and dice into small pieces.
Sauté potatoes, onion, and pepper in a skillet with 1 tablespoon of olive oil.
Sprinkle 1/2 teaspoon of salt, pepper & paprika.
Whisk all of the eggs in a bowl and mix in the half & half.
Spray your 12 count muffin tin well with cooking spray.
For the first layer, scoop the potato, onion, pepper mixture into the tins. (just enough to cover the bottom of each muffin cup)
For the second layer, sprinkle sausage.
For the third layer, sprinkle cheese.
And for the final layer, fill each muffin cup to the rim with the egg mixture.
Bake for 20 minutes uncovered.
Sprinkle with chopped green onions for garnish.
Haley Herridge
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