Do you ever wish breakfast could just make itself? These sausage and cheese egg bites come pretty close. No fancy equipment needed-just a muffin tin and a few simple ingredients. I like to whip up a batch on Sunday so I've got easy grab-and-go breakfasts all week. They're hearty, protein-packed, and way more satisfying than a granola bar.
Jump to:
- Why You'll Love These Easy Egg Bites
- Egg Bite Recipe Ingredients
- How to Make Egg Bites in Muffin Tin
- Variations of Egg Bites in Muffin Tin
- Tips For Making Egg Bites in Muffin Tin
- How to Serve These Easy Egg Bites
- How to Store Breakfast Egg Bites
- Frequently Asked Questions
- More Favorites from Ovenspiration
- 📖 Recipe
Why You'll Love These Easy 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.
Egg Bite Recipe Ingredients
How to Make Egg Bites in Muffin Tin
- 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.
- 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.
Variations of Egg Bites in Muffin Tin
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!
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Tips For Making Egg Bites in Muffin Tin
Here are some helpful tips for making egg bites in a muffin tin:
- Grease the tin well: Use nonstick spray, butter, or oil to coat the muffin cups thoroughly-this helps prevent sticking, especially if you're not using liners.
- Use silicone muffin cups if you have them: They make cleanup easier and release the egg bites without any fuss.
- Pre-cook add-ins: Ingredients like sausage, bacon, onions, or peppers should be cooked and cooled slightly before adding them to the eggs. This helps prevent excess moisture and uneven cooking.
- Fill evenly: Divide the egg mixture evenly between the muffin cups for consistent cooking. A measuring cup or ladle works great for pouring.
- Don't overbake: Bake until the centers are just set. They'll continue cooking a little as they cool, so take them out when they're still slightly jiggly in the center.
- Cool before removing: Let them sit for a few minutes in the pan after baking. This helps them firm up and release more easily.
- Store and reheat: Egg bites can be refrigerated for up to 4 days or frozen for longer. Reheat gently in the microwave to avoid overcooking.
How to Serve These Easy Egg Bites
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!
How to Store Breakfast Egg Bites
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.
More Favorites from Ovenspiration
📖 Recipe
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Breakfast Egg Bites
Video
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.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Sue B
So glad I decided to use your recipe! Perfection - will be in regular rotation. Thank you 😋
Sula
Thank you so much for your kind review 🙂
Barbi Cash
can this be made in mini muffin tins?
Sula
Sure, but it would probably need a shorter cook time.
Yvette lloyd
My family loved this! Adding it to our breakfast rotation.
Sula
Awesome!
Coreen
I have made these twice, once fr a morning boble study and I followed the recipe and they were amazing! I made them again and froze them as I drive an hour to work and they are perfect for protein in the morning! I used 3 oz softened cream cheese and 2 Tbls milk instead of the 1/2 cup milk. I added spinach and diced peppers and onions and topped with diced green onions. Soooo good!!! And they freeze perfect! I just pop 1 in the microwave for a minute and eat on the road!
Sula
Wonderful! Thanks for sharing your tweaks!
Hannah Gutierrez
Can you freeze them?
Sula
Yes, just make sure they are completely cool first. One thing with freezing is that you want to minimize extra moisture in the mix, as it can form ice crystals and affect the texture when you re-heat. So drain the veggies very well (squeeze out the spinach) and use full fat dairy. Enjoy!
Christy Vickrey
Made this recipe but added diced red bell pepper instead of tomatoes and about 11/2 Tbsp diced white onion, a little shedded Parmesan cheese & mild cheddar … Delicious!!!
Sula
Love the add-ins!
Lisa
Wonderful! I made for a ladies gathering and came out perfectly!!
Sula
Wonderful -It sounds like the perfect gathering for this easy breakfast! Thanks for the kind review!
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!
Lyz
I added cooked chorizo prior to baking so the timing can still be 15-20 minutes.
Sula
Yes, any type of sausage should be cooked first before adding to the egg mixture. I'll bet the chorizo was delish!
Sue B
Nothing but raves for this recipe! Used half sausage, half bacon because someone got into the sausage before I could use it😊 Added chives, dried basil and oregano. ❤️❤️❤️
Sula
Wonderful - thank you!