Sausage and Potato Casserole Cups

Sausage and Potato Casserole Cups

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From: Diabetic Living Magazine

These Sausage and Potato Casserole Cups are the perfect addition to any breakfast or brunch. Make THEM ahead of time and freeze for a quick and easy breakfast on the go.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 8 ounces uncooked bulk Italian turkey sausage
  • 1 medium red sweet pepper, cut into thin bite-sized strips
  • ½ cup chopped onion
  • 3 cups frozen diced hash brown potatoes
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • ¼ teaspoon black pepper
  • ½ cup crumbled reduced-fat feta cheese or shredded Parmesan cheese (2 ounces)
  • 5 eggs, lightly beaten
  • ¾ cup fat-free milk


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat twelve 2½-inch muffin cups with cooking spray. Coat a 10-inch skillet with cooking spray; heat over medium. Add sausage, red pepper and onion; cook until sausage is browned. Add potatoes; cook 3 minutes, stirring frequently. Stir in oregano and black pepper.
  2. Divide sausage mixture among prepared muffin cups (cups will be full). Top with cheese. In a medium bowl whisk together eggs and milk; pour over sausage mixture.
  3. Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. If desired, top with additional cheese and fresh oregano. Serve warm.
  • To make ahead: Place casserole cups in an airtight container and freeze up to 1 month. To serve each frozen cup, wrap in waxed paper and microwave 1 minute or until heated through.

Nutrition information

  • Serving size: 2 casserole cups
  • Per serving: 215 calories; 10 g fat(3 g sat); 2 g fiber; 17 g carbohydrates; 16 g protein; 183 mg cholesterol; 3 g sugars; 438 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1½ medium-fat protein, 1 starch, ½ vegetable

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