Looking for a quick and delicious breakfast that will make your mornings a breeze? Say hello to these Easy Egg Bites with Sausage and Cheese! Packed with protein and flavor, these little bites of heaven are perfect for busy days when you need a satisfying meal on the go. In just 35 minutes, you can whip up a batch of these fluffy, cheesy delights that will have your taste buds dancing. Whether you're meal prepping for the week or simply treating yourself to a delightful breakfast, these egg bites are sure to become a staple in your kitchen. Ready to impress your family and friends? Keep reading to discover the simple steps to make these irresistible egg bites!
Ingredients
- 6 large eggs
- 1/2 cup cooked sausage, crumbled
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup milk
- Salt and pepper to taste
- Optional: chopped vegetables (e.g., bell peppers, spinach)
Instructions
- Preheat your oven to 375°F (190°C) and thoroughly grease a 6-cavity muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack all 6 eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add milk to the whisked eggs and continue to mix, creating a smooth and uniform liquid base.
- Season the egg mixture with salt and pepper, stirring to distribute the seasonings evenly.
- If using optional vegetables, finely chop them and gently fold into the egg mixture.
- Distribute the crumbled cooked sausage evenly across the bottom of each muffin tin cavity, creating a base layer.
- Sprinkle shredded cheese over the sausage, ensuring even coverage.
- Carefully pour the seasoned egg mixture over the sausage and cheese, filling each cavity about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are puffy, golden, and set in the center.
- Remove from oven and let the egg bites cool in the tin for 5 minutes to help them set and make removal easier.
- Gently run a knife around the edges of each egg bite and carefully remove them from the muffin tin.
- Serve warm and enjoy immediately, or store in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Grease Well: Ensure your muffin tin is well-greased to prevent the egg bites from sticking. Use cooking spray or butter generously for easy removal.
- Mix Thoroughly: Whisk the eggs until frothy for a light and airy texture. The more you whisk, the fluffier your egg bites will be!
- Customize Your Fillings: Feel free to get creative! Add your favorite chopped vegetables like bell peppers or spinach to boost the nutrition and flavor.
- Don’t Overfill: When pouring the egg mixture into the muffin tin, fill each cavity about 3/4 full to allow room for the egg bites to rise while baking.
- Check for Doneness: Bake until the egg bites are puffy and golden. Insert a toothpick in the center—if it comes out clean, they’re ready!
- Cool Before Removing: Let the egg bites cool in the tin for a few minutes before removing them to help them set and come out easily.
- Storage Savvy: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the microwave for a quick breakfast!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 1g
Protein: 11g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 190mg
