Ingredients:
· 2 cups Shredded Red Potatoes, Squeeze the moist out
· 1 cup Shredded Zucchini
· 9 Farm Fresh Eggs
· 1 cup Shredded Cheese
· 1 pound Nitrate Free Sausage
· 1 ½ tsp Sea Salt
· 2 teaspoon black pepper
· 1/2 teaspoon ground mustard
Directions
1. In a large fry pan cook the sausage thoroughly, then drain the grease
2. Using a hand grater, shred potato, zucchini and cheese. Make sure to squeeze out excess moisture from potato and zucchini.
3. Preheat the oven to 350 and grease cupcake tin ( I love my pampered chef stoneware)
4. In a large mixing bowl whisk all eggs and add seasoning
5. Once sausage is cooked put zucchini, potato, cheese, sausage in to the bowl with eggs and combine.
6. Once combined add 1/3 c mixture into the muffin tins till all filled
7. Place in preheated oven for 30 minutes.
8. Once cooked, take out of oven and let cool a bit then pop the muffins out of tins. Serve them up if you are eating right away or let them fully cool in refrigerator.
9. After fully cooled you can place in freezer bags then into the freezer.
10. Pull out of freezer the night before or in the am and reheat in the oven, toaster oven or microwave. Whichever way you prefer.