Mini tortilla chips stuffed with delicious sausage, fluffy scrambled eggs, sweet bell peppers, and cheese, these Breakfast Taco Bites are mini mouthfuls bursting with Mexican flavors! They are breakfast. They’re lunch. And they’re appetizers. And they’re so yummy!

Let me tell you how these Breakfast Taco Bites came about for me.

I can get into food ruts occasionally, where I kind of have a one-track mind regarding the recipes I want to make and share here.

I mean, I like chips. And I like making chips into a meal.

After I made these BBQ Bacon Cheeseburger Nachos I was dreaming up all sorts of nacho ideas.

I was also thinking about Mexican food for Cinco de Mayo and breakfast ideas for Mother’s Day, and these delicious Breakfast Taco Bites just sort of…happened.

Don’t let the name fool you as well. They’re called ‘breakfast taco bites’ but this is a great recipe for your appetizer or snack tables too.

These are even super easy to make ahead of time, which makes them the perfect party or brunch food.

I also topped them with just a bit of extra cheese before putting them in the oven.

I didn’t add any spice to the eggs (but you could if you like things really spicy!), so I like to top mine with a nice dollop of chunky salsa. A fresh pico de gallo would be fantastic, too!

For more easy breakfast recipes like this, check out my Easy Breakfast Tacos, Mini Frittata Muffins, and my Mini Mexcian Wonton Quiche recipe.

Ingredients Needed:

• Tortilla Chip Scoops: use store-bought chip scoops or make your own with tortilla wraps!
• Egg: scrambled eggs are a great way to add protein to these bites.
• Milk: to make the scrambled eggs fluffy and creamy.
• Salt: to enhance all the flavors in these breakfast bites.
• Sausage: I used breakfast link sausages (simply unwrap the casing before using) but you can use your favorite kind of sausages, ground sausage or diced ham.
• Red Pepper: to add color and texture to these delicious bites.
• Bacon: crispy cooked bacon adds a great smoky flavor to these bites.
• Cheese: use a block of cheddar cheese that you grate yourself for the best flavor.
• Salsa: use your favorite store-bought salsa, or make your own!
• Green Onion: use finely chopped green onions for a burst of fresh flavor as a garnish. You can use chopped fresh herbs if you prefer.

How to Make Breakfast Taco Bites

Breakfast taco bites are quick and easy to make! Full instructions are included in the recipe card below.

1. Put scoops on tray: Line up tortilla chip scoops on a baking sheet.
2. Mix eggs: Add the eggs, milk, and salt to a frying pan and stir.
3. Scramble eggs: Cook and scramble the eggs, and put them in a medium bowl.
4. Cook sausage: Remove sausage meat from casings and fry in the pan with the peppers and bacon.
5. Combine ingredients: Combine scrambled eggs, sausage, and pepper mix in the bowl with the cheese.
6. Assemble taco bites: Spoon the mixture into each tortilla chip scoop, top with cheese and bake. Garnish and serve.

Breakfast Taco Bites FAQs

Tips and Notes

• Homemade Tortilla Scoops. Make your own tortilla scoops from flour tortillas, corn tortillas, or whole wheat tortillas! First, choose your tortillas, and using round cookie cutters, cut small circles out of the tortilla wraps. Then, cover both sides of each of the mini tortillas with a little bit of vegetable oil. Mold the mini tortillas into the cups of a mini muffin tin, then bake for 10 minutes, or until lightly browned. When cooled, use the cups in the same way as the chip scoops in the recipe. You can even make larger chip scoops in a regular cupcake tin if you prefer!
• Adding the cheese. Adding cheese to the mix works best when the egg mixture is lukewarm and not hot, otherwise the cheese will melt into a glob and not disperse well throughout.

Breakfast Taco Bites Variations

• Meat. You can use any kind of sausage meat you like, or ground meat like ground beef, turkey, or pork.
• Protein. Add refried beans, black beans, or kidney beans, for extra protein.
• Cheese. Use your favorite cheese for these breakfast bites. Sharp cheddar cheese works well, as does a Mexican cheese blend,
• Vegetarian. Stuff these tortilla cups with vegetarian fillings like beans and extra veggies instead of meat for a meat-free version. Check out my Slow Cooker Vegetarian Burritos for some great combinations!
• Spice it up. Add some cayenne pepper, red pepper flakes, or even hot sauce to the egg mixture before spooning it into the cups for some spice.
• Garnish. Top breakfast taco bites with my Homemade Salsa Recipe, chopped green onions, chopped fresh cilantro, or some other fresh herbs.

Serving Suggestions

Serve breakfast taco bites as part of a larger cooked breakfast with Breakfast Foil Packets, or my Breakfast Skillet with some taco seasoning.

Or serve with other Mexican recipes for dinner, like Chicken Quesadilla, or my Taco Beef and Potato Skillet.

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Breakfast Taco Bites

Mini tortilla chip cups stuffed with delicious sausage, fluffy scrambled eggs, sweet bell peppers, and cheese, these Breakfast Taco Bites are mini mouthfuls bursting with Mexican flavors! They’re breakfast. They’re lunch. They’re appetizers. And they're so yummy!

Course Appetizer, Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 36 bites

Calories 48cal

Author Ashley Fehr

Ingredients

• 36 tortilla chip scoops
• 4 large eggs
• ½ cup milk
• ½ tsp salt
• 3 breakfast sausage links
• ½ cup finely chopped red pepper
• 3 slices bacon chopped
• 1½ cups shredded cheddar cheese
• 1 cup salsa
• 2 green onions or cilantro chopped

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line tortilla chip scoops on a baking sheet. Set aside. *See note for make-ahead directions.
• In a large nonstick skillet, add the eggs, milk, and salt. Cook, scrambling, over medium heat until completely cooked. Remove from the pan and place in a medium bowl.
• Remove sausage meat from casings and scramble fry in the pan, breaking it up with a spatula as the sausage cooks. Add peppers and bacon, and fry over medium heat until cooked. Remove from the pan and add to the eggs in the bowl.
• Stir in 1 cup of cheese (this works best when the egg mixture is lukewarm and not hot because otherwise, the cheese will be one glob and not disperse throughout).
• Spoon egg mixture into each tortilla scoop and top with remaining ½ cup cheese. Bake for 8-10 minutes until hot and the cheese is melted.
• Top with salsa and chopped green onions as desired.

Notes

• Make Ahead: You can prepare the eggs, sausage, peppers, and bacon as described, and store them in an airtight container in the fridge for up to 1 day before assembling the taco bites. Then, fill the scoops and bake together as stated.
• Store: Store these little bites in an airtight container in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge.

 

Nutrition

Calories: 48cal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 48mg | Vitamin A: 180IU | Vitamin C: 2.8mg | Calcium: 46mg | Iron: 0.2mg

The post Breakfast Taco Bites appeared first on The Recipe Rebel.

It’s been a crazy week, the weekend is coming, and entire family is craving a hearty breakfast—enter this Easy Hashbrown Breakfast Casserole.

You spend 10 minutes putting it together, then put it in the oven and get back to your cup of coffee.

You can even prep it up to 2 days ahead of time to make your morning easier!

One of the things I love about this recipe is that it freezes really well, either before or after being baked, which means it’s a great holiday breakfast for Christmas morning or Easter brunch (but it’s a huge hit with my family any time of year!).

This hashbrown and sausage breakfast casserole is filling on its own, but I often serve it with some toast and crispy bacon.

If you love this dish, you’ll love my cheesy Hashbrown Casserole that has crispy cornflakes on top. These Breakfast Potatoes are also a great option to add to your breakfast spread!

Ingredients Needed:

• Sausage: any kind of breakfast sausage will work for this recipe. I tend to use either pork or turkey, with the casings removed.
• Hash Browns: use cubed or frozen shredded hash browns. You can use homemade hashbrowns too, as long as they are cooked through before adding to the recipe.
• Bell Pepper: I like to use red and green bell peppers in this recipe, but you can use your favorite colors.
• Onion: adds a great savory flavor to the dish, and a bit of sweetness as it caramelizes slightly in the pan.
• Eggs: the base of the mixture that binds the ingredients together.
• Milk: use whole or evaporated milk, or even use part milk, part cream for a richer flavor.
• Seasonings: kosher salt, dried parsley, and ground black pepper will enhance the flavors of the sausage and veggies to make a delicious dish!
• Cheese: I tend to use a mix of sharp cheddar and mozzarella cheese, but you can use your favorite. Buy a block of cheese that you shred yourself for the best flavor.

How to Make Hashbrown Breakfast Casserole

This easy breakfast casserole is so delicious! Full instructions are included in the recipe card below.

1. Cook sausage and the veggies. They won’t cook much more in the oven, so it’s important that they are cooked to your liking before you add them to the casserole.
2. Assemble casserole. Add hash browns, sausage, and vegetables to the prepared baking dish. Add cheese and stir well.
3. Add egg mixture to dish. Whisk eggs, milk, salt, parsley, and pepper and pour it into the pan.
4. Add cheese and bake. Sprinkle with remaining cheese, cover, and bake. Serve hot! 

Hashbrown Breakfast Casserole FAQs

Tips and Notes

• Freezing and baking. If you plan to make this recipe ahead of time enough to freeze it, make sure you assemble it in an oven safe dish so can defrost it and put it straight in the oven without having to re-dish it.
• Reducing the recipe. If you prefer to make a smaller recipe, you can halve the ingredients and bake it in an 8×8″ or 9×9″ pan. You can also divide the recipe between two smaller pans and freeze one for later.
• Homemade Hashbrowns. Here’s how to make Crispy Shredded Hashbrowns that you can use in this recipe!

Hashbrown Breakfast Casserole Variations

• Meat. Use any kind of breakfast sausage, Italian sausage, cooked ham, cooked bacon, or even go meatless. Just be sure any meat added is cooked before assembling the casserole.
• Vegetables. You can use any vegetables you want, just be sure to cook them or at least soften them first. The exception is spinach, which you can just chop and toss in.
• Milk. I prefer to use evaporated milk in this recipe, but any will work, even cream. Higher fat means a richer, creamier casserole, so keep that in mind.
• Cheese. Use any of your favorite cheeses for this recipe. Monterey Jack, Pepper Jack, mozzarella, cheddar, or a Mexican cheese mix are good options.
• Spice it up. Add some spices like cayenne pepper, red pepper flakes, or even chopped jalapenos to the mixture before baking it for a little bit of a spicy kick.
• Garnish. Add finely chopped green onions or chopped fresh herbs on top of the casserole for more flavor.

Serving Suggestions

Serve this sausage hashbrown breakfast casserole on its own for breakfast, or with a side of scrambled eggs, crispy Air Fryer Bacon, or even these Breakfast Stuffed Peppers.

These Breakfast Foil Packets are an easy way to make a full-cooked breakfast for a crowd as well (also handy for when you’re camping!) and this Easy Loaded Baked Potato Quiche is a filling dish as well.

This guide of how to make a Cold Brew Coffee, my Blueberry Smoothie, and this Healthy Strawberry Smoothie are great for breakfasts too!

More Breakfast Recipes To Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 509cal

Author Ashley Fehr

Ingredients

• 1 lb breakfast sausage pork or turkey casings removed
• 4 cups frozen hash browns cubed or shredded
• ½ red bell pepper diced
• ½ green bell pepper diced
• ½ onion finely diced
• 10 large eggs
• 1½ cups whole or evaporated milk you can also use part milk, part cream
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 3 cups shredded cheese

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 9×13″ casserole dish.
• In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
• In the same pan, cook peppers and onion until softened, adding additional oil if needed.
• Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
• Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
• Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.
• Serve.

Video

Notes

• Make-Ahead: You can prep this casserole the evening before and simply pop it in the oven in the morning. Just proceed with the baking directions as listed. You can actually store this casserole in the fridge for up to 2 days before baking it. You can even freeze it for up to 3 months before or after baking it.
• Store: You can refrigerate leftovers for up to 4 days in the refrigerator.
• Freeze: Cool to room temperature, then cover with plastic wrap and/or foil and freeze for up to 3 months.You can do this after baking it as directed – just let it cool to room temperature first. To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.

 

Nutrition

Serving: 218grams | Calories: 509cal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1218mg | Potassium: 589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 25mg | Calcium: 275mg | Iron: 3mg

The post Hashbrown Breakfast Casserole appeared first on The Recipe Rebel.

These delicious Breakfast Tacos are made using flavorful breakfast sausage, Mexican spices, fluffy eggs, and warm tortillas. Ready in under 15 minutes, it’s a great, filling way to start your day!

This easy breakfast tacos recipe is a quick way to make a filling cooked breakfast, and it’s made with super simple ingredients!

They are great for the whole family as you can easily make a double or triple batch, and everyone can choose their own favorite toppings.

I love that I can make a big batch and stash some in the fridge or freezer for easy breakfasts and lunches on busy school days!

Serve these classic breakfast tacos with avocado slices and Homemade Salsa!

If you’re wanting more Mexican breakfast inspiration, try these Fun Breakfast Taco Bites, this Loaded Baked Potato Quiche, and these Mini Mexican Wonton Quiches!

Ingredients Needed:

• Tortillas: flour or corn tortillas or another kind that you like is fine.
• Breakfast Sausages: turkey or pork sausage is best, with their casings removed. You can easily swap this for bacon, turkey bacon, chopped ham, or leave it out and bump up the eggs!
• Seasoning: salt, black pepper, and taco seasoning for those classic Mexican flavors.
• Eggs: scrambled eggs add protein to this filling breakfast dish.
• Milk: for making the eggs fluffy, you can use any kind of milk for this.
• Salsa: this easy Homemade Salsa is perfect in these breakfast tacos.
• Cheese: I have used cheddar cheese here, but you could use Pepper Jack cheese or a Mexican cheese mix.

How to Make Breakfast Tacos

You can find the detailed recipe in the recipe card below.

1. Cook sausage. Cook the sausage meat in a pan until browned, and season with taco seasoning.
2. Make egg mixture. Make scrambled egg mixture by mixing the eggs, milk, salt, and pepper together.
3. Cook eggs. Scramble the eggs by cooking them in a small pan just until set.
4. Assemble tacos. Warm the tortillas top each with cheese. Put some sausage and scrambled eggs in each wrap, and top with your chosen toppings. Garnish as you like and serve!

Tips and Notes

• Warm your tortillas. The best way to warm tortillas, is one at a time, in a large skillet on high heat for a few minutes on either side. They should get slightly crispy but you’ll still be able to fold them over slightly. Keep warm tortillas wrapped in foil until you are ready to use them.
• Saute veggies. Add some onion, peppers, or mushrooms by sauteeing them with the sausage meat and seasoning for a flavorful and even more filling dish.
• Shred cheese yourself. Use a block of cheese that you can shred yourself, when you can, for the best flavor. Pre-shredded cheese is coated in a flour-like substance and doesn’t taste as good.

Breakfast Taco Variations

• Turn up the heat. Add hot sauce or green chiles to make the tacos spicier.
• Vegetarian option. Add some refried beans on top of the fluffy eggs for extra protein and a different texture, or as a vegetarian option.
• Chorizo Breakfast Tacos. Add some chorizo sausage and make Chorizo Breakfast Tacos.
• Bacon. Bacon tastes amazing with these Mexican flavors, simply make up some bacon (crispy is best) and chop it into small bits, then sprinkle them on top of the other toppings!
• Taco shells. You can use hard taco shells instead of tortilla wraps.

Breakfast Tacos FAQs

Serving Suggestions

• Serve with your favorite taco toppings like cheese, avocado, sour cream, tomatoes, salad leaves, refried beans, etc.
• Garnish with some finely chopped fresh cilantro and a dash of lime juice.
• Add rice to the tacos and make burritos for a more filling dish.

More Breakfast Recipes You’ll Love

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Breakfast Tacos

These delicious breakfast tacos are made using flavorful breakfast sausage, Mexican spices, fluffy eggs, and warm tortillas. Ready in under 15 minutes, it's a great, filling way to start your day!

Course Breakfast

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 small tacos

Calories 174cal

Author Ashley Fehr

Ingredients

• 4 small/medium flour tortillas or corn tortillas about 6″ diameter
• 4 pork or turkey breakfast sausages casings removed
• ½ teaspoon taco seasoning optional
• 4 large eggs
• ¼ cup milk
• ¼ teaspoon salt
• 1 pinch black pepper
• ¼ cup tomato salsa or pico de gallo
• ¼ cup shredded cheddar cheese

US Customary – Metric

Instructions

Make Taco Fillings

• Remove the casings from the sausages and place them in a small pan over medium heat. Season with taco seasoning (if using), and cook until browned and crumbled.
• Meanwhile, whisk together the eggs, milk, salt, and pepper in a small bowl.
• Spray a second small pan with non-stick spray and cook the egg mixture until the eggs until set (or desired doneness).

Taco Assembly

• Warm tortillas and lay them out on the serving plates. Top each with 1 tablespoon of cheese.
• Divide the sausage and scrambled eggs evenly between the four tortillas.
• Top with 1 tablespoon salsa and garnish with cilantro, avocado, and other toppings as desired.

Notes

• This recipe makes four small tacos, which would likely feed two adults as the main dish. You can easily double or triple the filling ingredients to serve more!
• Storage: Breakfast taco ingredients can be stored separately in an airtight container in the refrigerator for up to 4 days.
• Make Ahead: Make the breakfast sausage (and any extra sauteed veggies) up to 4 days ahead of time and store it in an airtight container in the fridge. Reheat and add to tortillas.

Nutrition

Serving: 1taco | Calories: 174cal | Carbohydrates: 3g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 550mg | Potassium: 202mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

The post Easy Breakfast Tacos appeared first on The Recipe Rebel.

Breakfast Foil Packs are an easy camping meal, loaded with breakfast potatoes, sausage and eggs. Great on the grill, over the fire, or in the oven!

See the step by step recipe video down in the recipe card.

This post has been generously sponsored by The Little Potato Company and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

If you’ve been hanging around here for more than 5 minutes, you likely know how much we love our breakfast recipes!

We love breakfast for breakfast, breakfast for lunch, and breakfast for dinner. When we’re camping or just enjoying a lazy summer day at home, we love making these Breakfast Foil Packets!

These foil packs can be made over the fire, on the grill, or in the oven and I’ll share more tips on tricks on all the different cooking methods below.

Filled to the brim with Little potatoes (they cut the prep time down here since they come washed and don’t need to be peeled!), onions, peppers, breakfast sausage and topped with an egg, they are the perfect meal in one with very little clean up.

We are in the thick of camping season right now, and we love being able to throw these together and sit around the fire while they cook.

We also love these Honey Garlic Chicken Foil Packets, these Chicken Parmesan Foil Packets, and these Chicken Cordon Bleu Foil Packets for the same reasons!

Breakfast Foil Packet ingredients and substitutions:

• Little potatoes: I loving bringing a bag or grill-ready pack of Little potatoes when we go camping because I know there won’t be a lot of prep involved. Just a quick chop (since we’re going for that “hashbrown” size here), and they’re good to go.
• Onions and peppers: I love my breakfast potatoes and breakfast hash recipes loaded, so I add in diced onions and green peppers. You can add in other veggies you love as well! Chopped spinach or mushrooms are other great additions.
• Breakfast sausage links: adding a couple of breakfast sausages to each pack bumps up the protein and as they cook, they add flavor to our veggies. You can leave them out if you want a vegetarian foil pack, or you can swap for chicken or turkey sausage to make these a little lighter.
• Egg: to seal the deal, we cook an egg in our foil pack once our meat and veggies are cooked. Me? I prefer my eggs fully cooked, so I stir my egg into the pack or just cook a few minutes longer. The rest of my family enjoys theirs with a sunny side up egg still runny in the center.

Can I cook these in the oven?

Definitely!

You can cook them at 400 degrees F for about 20 minutes, or until the sausage is cooked through and the potatoes are tender.

Then top with an egg and cook to your desired doneness.

Tips for making these foil packs on the fire:

Cooking over the fire has its own challenges, as the temperature can’t be regulated like it can on the grill or in the oven.

When we cook our foil packets over the fire, we like to use the grate that is a part of most campground firepits and place our foil packs on there. Our food is a little further from the fire, but there is still lots of heat and we find they cook more evenly.

If you are placing the foil packs directly in the fire, opt for the edges of the fire where there is still lots of heat but they are not directly in the flames.

Since there’s more guesswork with over the fire cooking, the cook times for the recipe will vary more and you will want to check for doneness more often.

More camping recipes we love!

• Chicken Fajita Foil Packets Recipe — a full meal cooked in foil, just serve with tortillas!
• Easy Monterey Chicken Foil Packets — so full of flavor!
• We love making a batch of this German Potato Salad to serve room temperature or reheat at the campground
• Burgers are always a favorite! This recipe for The Best Burgers is our go-to and has SO much flavor.

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Breakfast Foil Pack

Breakfast Foil Packs are an easy camping meal, loaded with breakfast potatoes, sausage and eggs. Great on the grill, over the fire, or in the oven!

Course Breakfast

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 397cal

Author Ashley Fehr

Ingredients

• 1 lb Little potatoes
• ½ medium onion
• 1 red bell pepper
• 2 tablespoons canola oil
• 1 teaspoon seasoning salt
• 1 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 8 breakfast sausages (uncooked)
• 4 eggs
• salt and pepper

US Customary – Metric

Instructions

• Preheat grill to 400 degrees F or medium-high.
• Cut potatoes into quarters and chop onion and pepper.
• Combine potatoes, onion, and pepper with oil, seasoning salt, parsley and pepper in a bowl.
• Lay out four large sheets of tin foil (double them up if you are not using heavy duty foil) and spray the center of each with non stick spray.
• Divide vegetables between the four foil sheets and top each with two sausages.
• Seal packs and place on direct heat on the grill. Cook for 15-18 minutes, until the vegetables are tender (if you check them and they are not quite done, just give them a stir and continue cooking).
• When vegetables are tender, open packs and crack an egg into the center of each and sprinkle egg with salt and pepper as desired. Loosely tent the foil over the egg (this helps to cook the top of the white) as much as possible, and close the lid on the grill.
• Cook for 3-5 minutes, until desired doneness is reached.

Video

Nutrition

Calories: 397cal | Carbohydrates: 23g | Protein: 17g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1009mg | Potassium: 762mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 62mg | Calcium: 50mg | Iron: 2mg

The post Breakfast Foil Packets appeared first on The Recipe Rebel.

This easy Tater Tot Breakfast Casserole recipe is a hearty, insanely delicious meal that’s just as good for dinner as it is for an easy breakfast!

You guys, I have big love for tater tots.

It’s kind of an embarrassing obsession, and I’ll confess that even though I have a stash of tater tots in the freezer we go through maybe 1 or 2 bags in a year.

I guess because they’re not the healthiest choice, and generally we do eat pretty healthy.

We focus on cooking with single ingredient foods or the healthiest convenience options, and don’t eat a lot of pre-fried frozen foods.

The bags of frozen fries? No temptation at all. They’re either too hard and crunchy or they’re not crunchy at all.

But the tater tots? Bake them at a nice high heat and they are all crispy crunchy, melt in your mouth perfection.

Anyone hungry yet?

This easy Tater Tot Breakfast Casserole is not a bad option for a healthy breakfast, because we do have lots of protein and a variety of vegetables (and you can add more in if you life). I’ve also included some extra ideas down below for making this breakfast casserole even healthier.

But also? It’s just totally delicious.

Savory and smoky and crispy and cheesy and absolutely the thing your brunch table has been missing up until now.

Easter brunch? Yes, I think so!

Try this Hashbrown Breakfast Casserole next!

How to make this easy Tater Tot Breakfast Casserole:

For me, the best part of this tater tot breakfast casserole are the tater tots, so I like to put them front and center!

There are some who would mix the tater tots right into the casserole, but in my opinion you don’t really get the same crunch and satisfaction if you do that I love to put them up top so they bake up golden in the oven!

Layer your meat, veggies and cheese in the bottom of a greased baking dish, then pour over your egg mixture. Top with your tater tots and bake until everything is set!

How to make this Tater Tot Breakfast Casserole healthier:

• Add in extra vegetables.
• Choose turkey sausage or ham instead of pork sausage or bacon.
• Try using cauliflower or sweet potato tots in your frozen veggie aisle and use those instead.
• Choose a low fat milk instead of whole
• Try a low fat cheese.
• If you are feeding someone who prefers lower carb recipes, simply omit a couple rows of the tater tots.

Tips for making this breakfast casserole ahead:

There are so many ways to make this easy breakfast casserole even easier by prepping ingredients ahead:

• Chop all vegetables
• Cook and chop all meat
• Shred your cheese.
• If you like, you can complete everything up until the point of adding the tater tots the day before, then cover and refrigerate for 24 hours. I don’t like to add the tater tots until I’m baking because I want them crispy!

Love easy breakfast recipes? Check these out:

• Sausage Egg Casserole: Oven or Instant Pot Breakfast
• Crockpot Breakfast Casserole
• Make Ahead Breakfast Quesadillas 4 Ways
• Easy Ham Quiche Recipe

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Easy Tater Tot Breakfast Casserole

This easy Tater Tot Breakfast Casserole recipe is a hearty, insanely delicious meal that’s just as good for dinner as it is for an easy breakfast! 

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 258cal

Author Ashley Fehr

Ingredients

• 14 breakfast sausage links cooked and sliced (300g)
• 1 bell pepper finely diced (80g)
• 1 cup fresh spinach finely chopped (40g)
• 1/4 cup green onions sliced
• 1 1/2 cups shredded cheddar cheese (85g)
• 10 eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 70 tater tots (575g)
• 1/4 teaspoon seasoning salt

Instructions

• Lightly grease a 9×13″ baking dish with non stick spray and preheat oven to 350 degrees F.
• Layer sausages, peppers, spinach, green onions, and cheese in the baking dish. Do not stir.
• In a large bowl, whisk together eggs, milk, salt, parsley and pepper. Pour over the vegetables in baking dish.
• Top with rows of tater tots to cover the dish (they will sit about half way down in the egg mixture) and sprinkle with seasoning salt. Bake for 40-45 minutes until eggs are completely set and tots are golden.
• Slice and serve.

Nutrition

Calories: 258cal | Carbohydrates: 14g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 713mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 885IU | Vitamin C: 17.5mg | Calcium: 107mg | Iron: 1.4mg

The post Easy Tater Tot Breakfast Casserole recipe appeared first on The Recipe Rebel.

This Sausage Egg Casserole is an easy, make ahead breakfast that can be cooked in the oven or instant pot! It’s healthy, hearty and reheats perfectly for busy weekdays!

This post is sponsored by Egg Farmers of Canada and I have been compensated for my time spent creating this recipe. Thank you for supporting the people who support The Recipe Rebel!

You all know how much we love eggs for breakfast around here, and maybe more so at dinner time. They’re easy, they’re healthy, they’re quick to prepare, and — who would have guessed! — the leftovers make a great breakfast for the rest of the week

One dish meals like this Sausage Egg Casserole are perfect refrigerated or even frozen so you never have to be stuck with boxed cereal again (even when you slept in and the kids are all tugging on your pant legs for one reason or another — not that I know anything about that!).

Tips for making this Sausage Egg Casserole:

• You can really use any breakfast sausage you like, but I prefer turkey breakfast sausage because it is leaner and still has great flavor. If you prefer pork, use pork. Or use bacon instead!
• You can prep the sausage ahead of time, but I don’t recommend mixing the ingredients and letting them sit overnight just because the hashbrowns may take on an unappetizing texture. You can still prepare the sausage and whisk together the egg mixture if you prefer.
• This casserole is great fresh out of the oven or at room temperature, so don’t worry if it is out of the oven a bit before your guests are ready for it.

How to make this Sausage Egg Casserole in the Instant Pot:

• To make this an easy Instant Pot breakfast, you’ll need the right kind of pan, and that depends on which Instant Pot you have.
• All of my recipes are tested in a 6 quart Instant Pot with bluetooth, and some require a different minimum amount of liquid. If you need to add more according to your manual, you go for it.
• I used a 1.7L glass Anchor Hocking round baking dish, and it worked perfectly! If you have a larger pressure cooker, you may be able to use a larger dish and reduce the bake time slightly.
• The texture of the eggs when pressure cooked is similar to the sous video eggs or egg bites that some people love. They are very smooth and moist. If you prefer the texture of a traditional breakfast casserole, feel free to bake this Sausage Egg Casserole in the oven instead.

Tips for making this Sausage and Egg Casserole in the oven:

Because I wanted this recipe to be adaptable for the Instant Pot, it does make a smaller breakfast casserole than I normally would. I would choose a 9″ round pie plate or an 8″ square baking dish to bake in the oven. Bake at 350 degrees for 35-45 minutes, or until eggs are completely set (full instructions in the recipe card).

If you prefer, you can double the recipe and bake in a 9×13″ baking dish to feed a crowd or to have enough leftovers for the rest of the week.

Variations of this Sausage Egg Breakfast Casserole:

• This breakfast casserole is naturally gluten-free, but be sure to check all of your product packages to be sure.
• This recipe can easily be made dairy-free by omitting the cheese and substituting the milk with a dairy-free milk of your choice (just don’t choose something sweet!)
• This Sausage Egg Casserole can be made vegetarian by omitting the sausage and adding in extra veggies.
• Feel free to mix things up by adding in your favorite veggies and cheeses to make your own combination!

How are you celebrating World Egg Day?

Today, I’m sharing this breakfast casserole in celebration of World Egg Day which is this Friday, October 12th.

World Egg Day is a global celebration of the goodness of eggs. As if we needed another excuse to enjoy eggs for breakfast! They are low in calories, high in protein, and contain 14 essential vitamins and nutrients, including 50% of your recommended intake of vitamin B12 in just one egg. You can find out more about this amazing nutritional powerhouse and get more recipes on Eggs.ca.

I love knowing that when I pick up eggs at the grocery store they’re from a local farmer — eggs are produced in every province so all the eggs you buy are local, and I know my local farmers put an incredible amount of thought and care into their hens to share eggs that are the highest quality.

You could talk to any farmer, and know that it’s not just a job. It’s in the family, and something they take great pride in.

How are you going to be enjoying your eggs this Friday?? We’d love to see what you’re making so be sure to include #WorldEggDay on all of your social posts!

More easy egg breakfast recipes:

• Crockpot Breakfast Casserole
• Easy Mini Quiche Recipe with Spinach and Roasted Red Peppers
• Breakfast Stuffed Peppers
• Our Favorite Breakfast Burritos

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Sausage Egg Casserole

This Sausage Egg Casserole is an easy, make ahead breakfast that can be cooked in the oven or instant pot! It’s healthy, hearty and reheats perfectly for busy weekdays! 

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 302cal

Author Ashley Fehr

Ingredients

• 8 eggs
• 1/2 cup milk
• 3/4 teaspoon salt
• 1/2 teaspoon parsley
• ⅛ teaspoon pepper
• 3/4 cup frozen hashbrowns
• 6 turkey breakfast sausages cooked and sliced
• 1 green onion sliced
• 1/2 cup shredded cheddar cheese divided
• 1.5 cups water

Instructions

• In a large bowl or glass measuring cup, whisk together eggs, milk, salt, parsley and pepper.
• Lightly grease a 1.7L glass baking dish (Instant Pot) or round pie plate (oven). Layer hashbrowns, sausages, green onion, and ¼ cup cheese in the baking dish.
• Pour eggs over top. Sprinkle with remaining ¼ cup cheese.

Instant Pot

• Pour 1.5 cups water into Instant Pot. Cover baking dish with foil and place on the trivet in the Instant Pot. 
• Put the lid on, turn to sealing, and select Manual or Pressure Cook for 35 minutes. It will take about 10 minutes to come to pressure.
• When the cook time is up, let pressure release naturally for 8-10 minutes, then open the valve and remove the lid. Remove the baking dish from the pressure cooker and serve.

Oven

• Preheat oven to 350 degrees F. 
• Bake for 35-45 minutes (cook time will vary depending on the size of your dish and the depth of the ingredients), until eggs are set right through the center. Serve.

Video

Nutrition

Calories: 302cal | Carbohydrates: 10g | Protein: 48g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 472mg | Sodium: 1680mg | Potassium: 731mg | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 7.7mg | Calcium: 225mg | Iron: 4mg

The post Sausage Egg Casserole: Oven or Instant Pot Breakfast + VIDEO appeared first on The Recipe Rebel.

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Eggs have always been one of my favorite ways to fuel my body for the day ahead — they’re loaded with protein to keep us going and easy to prepare.

This Crockpot Breakfast Casserole makes mornings even easier (although I wouldn’t leave it cooking overnight — it might not be that appetizing by morning!). It cooks in just a few hours and leftovers make fantastic breakfasts throughout the week!

You can mix things up and add in different meats (or skip the meat completely, as there’s already a ton of protein in the eggs!), veggies and cheeses to suit your family’s tastes.

Last week we had the opportunity to join the Egg Farmers of Canada and some of our local egg farmers at the Wake Up To Yellow event in downtown Winnipeg, where passers-by enjoyed a free breakfast sandwich and took home some sunny kitchen utensils or a beautiful potted plant.

It was such a fun — and nutritious! — way to start the day, and I loved seeing the smiles brought to so many faces. We talked to farmers from Niverville, Landmark, and just outside of Winnipeg and it was easy to see how much passion they have for what they do! There were even a few junior farmers hanging around, encouraging people to stop by on their way to work and grab some breakfast

Even though I live in a rural, agricultural area (a little ways outside of Winnipeg), it’s not that often that I get to talk with our egg farmers. It was interesting to learn that all of the eggs consumed in Manitoba are produced in Manitoba!

I also learned that you can tell the colour of egg the hen will lay by the colour of the hen! (And p.s., there is no difference between white or brown eggs provided they’ve been fed the same diet).

We had a blast hanging out and learning from our farmers, and — of course — indulging in good hearty breakfast featuring local eggs! If you’re looking for more healthy recipes to start your day, check these out:

• Our Favorite Breakfast Burritos
• Easy Mini Quiche Recipe with Spinach and Roasted Red Peppers
• Breakfast Stuffed Peppers

How to make this Crockpot Breakfast Casserole:

• Know your slow cooker: some cook hotter and some are colder. The smaller the crockpot, the more efficiently it will heat. Since I use a 2.5 quart mostly, this recipe cooks fairly quickly. It will vary somewhat depending on your make and model.
• Make it your own: Instead of breakfast sausage, you can add in ham, cooked bacon, or extra veggies for a vegetarian option.
• Leftovers? Leftovers keep extremely well in the fridge or in the freezer. You can wrap and freeze individual portions for an easy breakfast option during the week!

*This post is generously sponsored by the Egg Farmers of Canada — thank you for supporting the brands and industries that make The Recipe Rebel possible!

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Crockpot Breakfast Casserole

This easy Crockpot Breakfast Casserole is loaded with healthy ingredients and full of flavour! It’s an easy way to pack protein into your morning, it’s perfect for making ahead and is freezer friendly. Mix and match the meat and veggies to suit your tastes!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 servings

Calories 258cal

Author Ashley Fehr

Ingredients

• 8 eggs
• 1/2 cup milk
• ¼ cup frozen spinach thawed and squeezed dry
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 cup cooked, chopped potatoes about 1 medium
• 5-6 turkey breakfast sausages cooked and chopped
• 1/4 cup roasted red peppers chopped
• 1/3 cup shredded cheddar cheese

Instructions

• Lightly grease a 2.5-3 quart slow cooker.
• In a large bowl or glass measuring cup, whisk together eggs, milk, spinach, salt, garlic powder, and paprika. Pour into crockpot.
• Sprinkle the potatoes, sausages, and peppers over top — they will sink to the bottom and that’s okay! Sprinkle with cheese.
• Cook on high for 2 hours or low for 4 hours, just until eggs are set right through the center. Serve.

Nutrition

Calories: 258cal | Carbohydrates: 11g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 340mg | Sodium: 895mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 13.2mg | Calcium: 140mg | Iron: 2.5mg

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I’m going to be completely honest — sometimes I feel a little strange calling these Breakfast Burritos.

Not because they aren’t a perfectly healthy breakfast, or because they’re not filled with all of your typical breakfast essentials, but because we pretty much never have them for breakfast.

Breakfast burritos are one of our favorite dinners! We make a big batch of filling and either keep it in the fridge for easy lunches and dinners for the week, or we fill the tortillas, wrap them in tin foil and throw in a freezer bag for an easy dinner when there’s no time to cook.

Eggs are the complete package. They’re nutritious (with 6 grams of protein and 14 important nutrients in a single egg!), last a long time in the fridge (so we buy dozens at a time), and cook quickly and easily.

And since today happens to be World Egg Day, I thought it was the perfect time to share one of our family’s favorites! I’m joining Canada’s Egg Farmers and other egg lovers to celebrate this simple and perfect food.

Eggs aren’t the only thing we’re celebrating here today, though. Canadian egg farmers (and egg farmers around the world!) work hard every day to bring us the best quality eggs, and they donate more than three million eggs each year to community food banks, school breakfast programs and charitable organizations. What an incredible gift!

I could eat these breakfast burritos every day and never tire of them. I love that you can load them up with whatever your family enjoys: breakfast sausage, ham, turkey, mushrooms, spinach, kale, swap the potatoes for sweet potatoes, or any number of other things you’ve got kicking around!

How to freeze Breakfast Burritos:

You have a couple of options when it comes to prepping ahead!

• You can make the filling and freeze, then thaw in the fridge overnight or in the microwave and fill your burritos as desired.
• You can prep your burritos completely: with egg mixture, cheese and salsa in a tortilla all wrapped up. Then wrap each burrito in foil and store in a zip-top freezer bag for up to 3 months. To serve, you can either thaw overnight in the fridge or place in the oven at 350 degrees F to bake until heated through. My favorite way is to thaw overnight or in the microwave, then fry on each side in a skillet until crispy.

*This post is generously sponsored by the Egg Farmers of Canada and I have been compensated for my time preparing it — thank you for supporting the brands that make The Recipe Rebel possible!

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Our Favorite Breakfast Burritos

These are our FAVORITE Breakfast Burritos! They are loaded with homemade hashbrowns, peppers, bacon, eggs, salsa and cheese! They are make ahead and freezer friendly — perfect for busy weeknights.

Course Breakfast, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 burritos

Calories 322cal

Author Ashley Fehr

Ingredients

• 6 strips thick cut bacon chopped
• 3 medium potatoes cut into a 1cm cubes
• 1 teaspoon seasoning salt
• 1 red bell pepper chopped
• 10 large eggs
• 3/4 cup milk
• 1 teaspoon salt
• pinch of black pepper
• 3 tablespoons fresh chives chopped
• 10 whole wheat tortillas
• 1 cup salsa
• 1 cup shredded cheddar cheese

Instructions

• In a large skillet, cook bacon until crispy. Remove bacon from pan with a slotted spoon and place in a bowl lined with paper towel. Drain all bacon fat from pan except for 2-3 tablespoons.
• Add potatoes and sprinkle with seasoning salt. Cook over medium-high heat, stirring regularly, until nearly tender, about 10 minutes. Add red pepper and cook for 2-3 minutes until potatoes are tender and peppers are softened slightly.
• Meanwhile, in a separate medium pan, whisk together eggs and milk. Cook over medium heat, stirring regularly, until eggs are nearly cooked through. Add to the potatoes and red pepper once potatoes are tender.
• Season to your tastes with salt and pepper, and stir in fresh chives. Serve on tortillas with cheese, salsa, and anything else you like on your burritos!

Notes

*Nutrition information is estimated and will depend on exact serving size, brands and products used.

Nutrition

Calories: 322cal | Carbohydrates: 29g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 223mg | Sodium: 1082mg | Fiber: 4g | Sugar: 4g

The post Our Favorite Breakfast Burritos appeared first on The Recipe Rebel.

You are welcome.

Sometimes I feel like turning other foods I love into breakfast foods is one of my many talents.

S’mores? Sure! Overnight S’mores French Toast.

Apple Crisp? Apple Crisp French Toast!

Baked Potatoes? How about Loaded Baked Potato Quiche?

And my favorite: Cannoli. Let’s make that Cannoli Crepes!

See, if I can make my favorite foods breakfast foods it gives me just one more reason to indulge in them on a regular basis, am I right? And you still feel like a completely reasonable person!

I was trying to come up with some brunch recipes for Spring since we have Easter, Mother’s Day, Father’s Day, and it seems like I’m not the only one who loves celebrating around a big breakfast platter.

This is something that the men can get behind, and the women can enjoy equally as much! Right?? If you’re looking for ways to lighten it up, feel free to swap out the sausage for turkey breakfast sausage and the bacon for turkey bacon or ham (which we do often!).

Prep ahead:

The other thing I LOVE about these nachos is that you can prep everything ahead — because I do not have much time after I get up to get something in my belly!

• Cook all the meat ahead of time, chop it and keep in the fridge.
• Shred the cheese and store in the fridge.
• Cook the scrambled eggs and store in the fridge.
• Chop the veggies and store in the fridge.

So basically, all you have to do that morning is assemble and bake until heated through! Super, super simple.

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Bacon and Egg Breakfast Nachos

These Breakfast Nachos are topped with bacon, breakfast sausage, peppers, scrambled eggs and cheese and are perfect for your next brunch or even game day!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 262cal

Author Ashley Fehr

Ingredients

• 160 grams tortilla chips ½ bag
• 2 large eggs
• 3 tablespoons milk
• 1/2 teaspoon salt
• 1 cup shredded cheese
• 2 slices bacon cooked and crumbled
• 2 breakfast sausage links cooked and sliced
• 1/2 bell pepper finely diced
• 1 green onion sliced
• Salsa sour cream, jalapenos, or other additions for serving as desired.

Instructions

• Preheat oven to 450 degrees F.
• In a medium pan over medium high heat, scramble cook the eggs with the milk and salt, stirring often until cooked through.
• Lay half of the tortilla chips on a parchment paper lined baking sheet. Sprinkle with half of the cheese. Top with half of the eggs, bacon, sausage and peppers.
• Repeat layers so that everything is used, then bake for 10-15 minutes until heated through. Sprinkle with green onions and serve as desired.

Notes

*Measurements are obviously flexible so use what you like! This is what I used.

Nutrition

Calories: 262cal | Carbohydrates: 19g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 498mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 13mg | Calcium: 157mg | Iron: 1mg

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I love breakfast. And I love eggs.

We have actually tossed around the idea of getting some chickens for eggs, just because we love them so much. I am totally game as long as I don’t have to be responsible for actually dealing with the chickens. Or chicken poop.

Growing up, people always assumed that since I didn’t live in town, I lived on a farm. I always had to explain to people that we had a dog and a cat, but I didn’t actually live on a farm. We just live in a house that’s outside of town.

It was pretty mind-blowing.

We just moved back out of town a year ago, and, I have to say, I really like it.

I’m kind of a hermit.

I just like my space, you know? I want to look out my window and not see random strangers looking back at me.

I can eat breakfasty foods all day long. My husband and I don’t agree on everything, but we kind of love all the same foods, and it’s pretty fantastic. When I run an idea by him, he’s usually right on board. And we are both lovers of the all-day breakfast.

There are so many reasons to love these little quiche. (A) They’re low calorie and individually portioned. (B) Eggs = protein = energy (and, hello, I have a 1 year old and a 3 year old). (C) Cheese.

*The brand of breakfast sausage you use is obviously going to affect the calorie count, but all turkey sausages will be pretty low calorie. You can also change up the veggies and include whatever you like.

*This recipe republished and photos updated from January 26, 2015.

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Mini Wonton Quiche

Mini Wonton Quiche: an easy breakfast or lunch recipe that’s good for you! Less than 100 calories per quiche. www.thereciperebel.com

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 91cal

Author Ashley Fehr

Ingredients

• 12 wonton wrappers
• 4 turkey breakfast sausage links about 125g, casings removed
• 1/4 cup frozen spinach thawed and drained
• 1/3 cup finely chopped red pepper
• 2 tbsp finely chopped green onion
• 5 large eggs
• 1/4 cup milk
• 1/4 tsp salt
• 1 cup shredded cheese I use part skim mozzarella

Instructions

• Preheat oven to 350 degrees F.
• Spray a 12 cup muffin pan with non-stick spray. Line each cup with 1 wonton wrapper (press wrapper to the sides of the pan, as high up as possible).
• In a medium pan, scramble fry breakfast sausage. Turn off heat and stir in spinach, red pepper and green onion. Set aside.
• In a medium bowl, whisk together eggs, milk and salt. 
• Divide sausage mixture and cheese between the wonton wrappers. 
• Spoon egg mixture into wonton cups (I got about ⅛ cup filling in each wrapper). Bake for 20 minutes or until eggs are fully set.

Nutrition

Calories: 91cal | Protein: 7.1g | Fat: 4.1g | Saturated Fat: 1.6g

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