Egg bites are the ultimate easy breakfast idea that's an instant favorite. Imagine this: fluffy eggs, savory sausage, and melted cheese, all baked into irresistible bite-sized delights. These aren't just any breakfast; they're a symphony of flavor packed into a convenient, high-protein breakfast.
Egg bites work for everyone, from the keto enthusiast to those looking for healthy and fast breakfast meal prep options. Let me guide you through why making these sausage egg bites and cheese egg bites in your trusty muffin pan will transform your mornings into something special.
Why You'll Love These Egg Bites
This egg bites recipe ticks all the boxes! Imagine, a low carb breakfast that's also high in protein, utterly delicious, and can be whipped up with minimal fuss.
Not only are they a quick breakfast fix for those hectic mornings, but they're also perfect for meal prep, making your week infinitely easier. And the best part? They cater to all – whether you're on a gluten-free, keto, or just a healthy eating quest, these egg bite muffins are your new best friend.
Ingredients Needed
How to Make These Egg Bites with Sausage and Cheese
Start with the sausage. Cook this in a skillet on medium heat, breaking it up and stirring while it cooks. Lots of little crumbles are the best way to distribute the meat among the egg bites.
Once the meat is cooked through, remove the pan from the heat and set it aside to cool slightly while you prep the rest of the ingredients.
Place the chopped spinach in a small bowl and microwave for 1-2 minutes to thaw/wilt.
Whisk together the eggs and milk. Add salt and pepper to taste.
Stir in the chopped tomatoes, spinach, and shredded cheese. Then add the cooled sausage and mix.
Divide the mixture among 12 cups in a greased muffin pan. Each cup will be about ¾ full.
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Bake in a preheated oven at 350F, for 15 to 20 minutes. Eggs will be set and delightfully puffy.
Allow to cool slightly, then serve.
Serving Suggestions
Most times, I like to have a couple of these egg bites just as-is. They are a great breakfast!
But if I need a bigger breakfast, I'll make a simple green salad to have on the side.
If I have extra sausage, I'll fry it up into patties - very popular with the hubs!
Substitutions and Variations
The beauty of egg bites is how easy it is to make them your own.
- You can skip the veggies or substitute with your own choices.
- I use Cheddar-Jack cheese but this can easily be revised to your favorite.
- Use cooked and crumbled bacon instead of sausage for a bacon and cheese egg bite.
- Use a plant-based meat to make these vegetarian.
- Check out my air fryer egg bites for another variation of this tasty breakfast!
Storage
Egg bites are perfect for meal prep! Store them in an airtight container in the fridge for up to four days. If you need to keep them longer, freeze them for up to two months.
To re-heat, microwave the egg bites for about 2 minutes. By the time your toast is buttered, your egg bites are ready to be devoured!
Frequently Asked Questions
Absolutely! Feel free to swap traditional sausage for a plant-based alternative for a delicious vegetarian twist on these egg bites.
Egg bites should be baked at 350°F in a muffin pan for 15-20 minutes, or until they're set and slightly golden on top.
Yes, by sticking to the main ingredients of eggs, sausage, and cheese, these egg bites fit perfectly into a keto or low-carb diet.
📖 Recipe
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Easy Egg Bites with Sausage and Cheese
Ingredients
- 8 eggs large
- ½ cup milk
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¾ cup frozen spinach chopped
- ½ cup tomatoes chopped
- ½ pound pork sausage
- ¾ cup cheese, shredded (Cheddar Jack or similar) plus more for topping
Instructions
- Heat a skillet on medium heat and add the pork sausage. Cook the meat, stirring and breaking it up as it cooks, until it is fully brown and cooked through. Remove from heat and set aside to cool slightly while you prepare the other ingredients.½ pound pork sausage
- Preheat oven to 350F. Lightly spray the cups in a muffin pan and set aside.
- Whisk the eggs and milk in a mixing bowl. Season with salt and pepper, to taste.8 eggs, ½ cup milk, ½ teaspoon salt, ¼ teaspoon black pepper
- Stir in the chopped spinach, tomatoes, and shredded cheese. Add the cooked and cooled sausage and stir to distribute.¾ cup frozen spinach, ½ cup tomatoes, ½ pound pork sausage, ¾ cup cheese, shredded (Cheddar Jack or similar)
- Divide the egg mixture evenly into the 12 cups in the prepared muffin pan.
- Sprinkle additional shredded cheese into each cup, as desired.¾ cup cheese, shredded (Cheddar Jack or similar)
- Bake for 15-20 minutes at 350F.
- Remove from oven and let cool slightly in the muffin tin, then serve.
Video
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Erin
How is the total time 20 minutes if you have to cut vegetables and brown sausage before baking for 15-20 minutes? Just preheating the oven to 350 and baking for the minimum time will take more than 20 minutes
Sula
I know that opinions vary on this, but I try to follow the general definition that "the ingredients are ready for assembly when the cook sets to work". Reference here: https://thecookscook.com/guides/what-is-included-in-prep-time-in-a-recipe/
If you need to really cut it down, you can brown the sausage and chop the tomatoes the night before. I use frozen spinach precisely so I don't have to chop it. If you don't have time to preheat the oven, you can follow the directions to make egg bites in the air fryer: https://sulaandspice.com/air-fryer-egg-bites/
Happy cooking!