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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat twelve 2 1/2-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.

  • 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.

  • 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 Facts

215 calories; 10 g total fat; 3 g saturated fat; 183 mg cholesterol; 438 mg sodium. 17 g carbohydrates; 2 g fiber; 3 g sugar; 16 g protein;