Sausage and Cheddar Egg Bites
Make your mornings easier with a batch of these sausage and cheddar egg bites. Enjoy them with fruit and toast, or by themselves for a low-carb option! Either way, they’ll help pack in lots of protein and healthy fats to help you feel your best. ♡
You guys know I love the Starbuck’s inspired egg white bites, but lately I’ve been wanting more of the healthy fats from the egg yolks. These egg bites are made with whole eggs, chicken sausage, and sharp cheddar and they’re so quick and easy. Feel free to use your favorite breakfast sausage (or sub ham, bacon, etc.), cheese and/or milk of choice to make them exactly how you like. Plus they reheat well so they’re great for meal prep! Here’s how I make mine.
What You’ll Need
Equipment
- Blender: My Vitamix is my ride-or-die. ♡
- Muffin tin
Ingredients
- Large eggs
- 2% low fat milk
- Fine sea salt
- Pepper
- Chicken sausage: I use the Amylu maple chicken sausage patties (I’ve found them at Costco and Whole Foods). Make sure whatever breakfast sausage you use comes fully cooked!
- Sharp cheddar cheese
How To Make Them
- Preheat oven and prep muffin tin: Preheat the oven to 325 F. Grease a 12-count muffin well with butter or oil, spreading around completely so these don’t stick!
- Blend: In a high-spped blender (I use my Vitamix), quickly blend the eggs, milk, salt, and pepper until combined (about 5-10 seconds).
- Bake: Divide chopped sausage and shredded cheese evenly into the muffin tin. Pour the egg mixture on top (each will be almost all the way full), then bake for 25-30 minutes, until centers are set.
- Cool: Let the egg bites rest for 5 minutes (they will deflate) then transfer to a cooling rack to cool completely.
Tips
- Excess moisture: Egg bites create extra moisture as they bake and cool. You can line your cooling rack with paper towels to help absorb any excess.
- Grease your pan well: Make sure all sides of the muffin tin compartments are greased so the eggs don’t stick! A silicone muffin pan can also help prevent sticking.
- Customize: Use bacon, ham, turkey sausage, and cheese or milk of choice to make these your own or use up what you’ve got on hand.
- Don’t over-blend the eggs: This can make them too fluffy and a lot harder to pour evenly into the muffin tin.
To Store
Once cooled, store extra egg bites in an airtight container in the fridge up to 4 days. I like to reheat in the microwave for 30-60 seconds, until hot.
You’ll Also Love
- Starbuck’s inspired egg white bites
- Ham and cheese egg white bites
- Chicken sausage breakfast sandwiches
- Breakfast casserole (easy prep-ahead recipe)
Lastly, don’t forget to leave a rating and review down below if you make these sausage and cheddar egg bites! Always love to hear from you guys and appreciate any and all feedback. Enjoy! ♡
Sausage and Cheddar Egg Bites
Equipment
Ingredients
- 10 large eggs
- 3/4 cup 2% low fat milk (180 ml)
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 4 Amylu maple chicken sausage patties (172 g) finely chopped – can sub 6oz fully cooked breakfast sausage of choice
- 2/3 cup sharp cheddar cheese (56 g) grated
Instructions
- Preheat oven to 325 F and grease a 12 cup muffin tin well, spreading around completely so these don't stick!
- Blend the eggs, milk, salt, and pepper in a high speed blender until smooth (5-10 seconds).
- Divide the sausage and cheese evenly into the muffin tin cavities. Pour the blended eggs on top, filling each muffin tin almost all the way.
- Bake for 25-30 minutes, until the eggs are set. Let cool for 5 minutes (eggs will deflate), then transfer to a cooling rack to cool completely.
Notes
- Nutrition is calculated for a single egg bite to give you flexibility to track as many or as little as you’d like.
- To help with excess moisture, line your cooling rack with paper towels before transferring the egg bites.
- Once cooled, store in an airtight container in the fridge up to 4 days.
Nutrition
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