This is a great variation from bacon and eggs and casseroles. Kids enjoy the little bite – sizes and husbands love the left overs.
2 T. Olive Oil
2 peeled and diced small baking potatoes
10 oz. breakfast sausage or bacon (cut into 1 inch pieces)
4 large eggs
1/4 c. milk
1/4c. grated Parmesan cheese
Preheat the oven to 375 degrees.
Line (or grease and skip the liners) a 12-cup muffin pan with muffin liners.
In a large frying pan over medium heat, warm the olive oil. Add the potatoes and sauté until they begin to soften, about 5 minutes. Crumble in the sausage meat or bacon pieces and cook, stirring often until golden brown, about 6 minutes. Transfer to a strainer and drain.
In a bowl, whisk together the eggs, milk, and cheese until blended. Stir in the cooled sausage or bacon and potatoes.
Scoop the mixture into muffin cups, dividing it evenly.
Bake until firm and doubled in size, 10-15 minutes. Let cool slightly in the pan before serving.
