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Finding time to prepare a hardy meal during the week when you’re rushing off to work, sending the kids off to school (or yourself), or working hard on your own business. Breakfast casseroles are great for weekday quick meals, because you can prepare it on a Sunday and it will last all week long. Mr. Blakes is a huge breakfast food fan, but he doesn’t eat pork which is featured in most breakfast recipes like my mom’s signature breakfast casserole. Another downside is that whatever ingredients are in the casserole are in there – you can’t customize it. I wanted to create a recipe that I could prepare on a Sunday, and that Mr. Blakes could eat when he has a taste for breakfast food any time of the day during his busy week between college and work.

I decided on these breakfast omelet muffins, which are super simple and totally customizable. I picked up the ingredients from my local Walmart store, including the Brown N Serve sausage links.  There is an Ibotta offer available for Brown ‘N Serve links that will save you $1 off while shopping for them at Walmart. The package is a whole pound of breakfast sausage that is fully cooked and ready in just 30 seconds in the microwave or out of the pan in 3 minutes. I used the turkey variety, but they also come in ‘original’ and ‘maple’ varieties as well. Everyone in your family can add the ingredients they like to their muffin before you put them in the oven, which is a great way to get everyone involved. Brown N Serve links are protein-packed, and the perfect addition to a weekday meal like these breakfast omelet muffins.

What You Need

• Non stick cooking spray
• 6-8 Brown N Serve Turkey Sausage Links
• 8 eggs
• 1/4 cup milk (I used unsweetened almond milk)
• 14 oz package frozen ‘breakfast blend’ red & green bell peppers, diced potatoes, and onions (or any omelet fillings of your choice)
• Shredded or thinly sliced cheese, optional
• 12 cup muffin/cupcake pan

What You’ll Do

1. Preheat your oven to 350 degrees. Spray your muffin pan with non-stick cooking spray very well, making sure to get all the sides and the bottom.
2. Dice up the turkey sausage links. Then, cook the links according to the package directions and place in a mixing bowl.
3. Cook the frozen veggie blend according to the package directions. Then, add them to the mixing bowl along with the turkey sausage, and combine.
4. Add the sausage and veggies evenly into each cup in the muffin pan. I used a large spoon to add the mixture into the cups.
5. Whisk together 8 eggs and 1/4 cup milk with a fork. Add your egg mixture in each cup over the sausage & veggies. I used a ladle or you can pour it into a liquid measuring cup and use that to pour it in so you have some control. Then add a little cheese on top of each cup, or just a few like I did.
6. Bake at 350 degrees for 20 minutes, or until cooked through.
7. Run a butter knife around the edge of each one to loosen it from the sides, and then pop them out on to a serving platter or plate.

This recipe is so easy! It’s perfect for a breakfast or brunch meal. Since it’s pumpkin season, this would be great to pair with these pumpkin pancakes. What’s even better – you can freeze them for later especially if it’s just two of you. Whenever you’re ready to consume them again, you can reheat them in microwave for a few of minutes.

Be sure to look for these Brown N Serve sausage links next time you’re food shopping. Do you have a favorite breakfast recipe? I’d love to hear about it!

TTYL, Jonna