A healthy, fast, easy and delicious way to start your day. I love these as a great opportunity to clean out the fridge with any vegetables, cheeses or meats you might have hanging around. Perfect for an “on the go” breakfast or snack.
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Sausage Egg Bites
Course: Breakfast
Keyword: Breakfast Favorites, Gluten Free, High Protein
Servings: 12 muffins
Author: Denise
Ingredients
- 1 Tbsp unsalted butter
- 1 small shallot diced
- 3/4 lb ground Italian sausage
- 2 cloves garlic minced
- Kosher salt
- Black pepper
- 1 tsp dried oregano
- 12 eggs
- 1/4 cup heavy cream
- 1/4 cup milk
- 1/2 red bell pepper diced small
- 2 scallions diced
- 3/4 cup shredded cheese
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Instructions
- Preheat oven to 350 degrees.
- Heat butter in a large skillet over medium heat. Add shallot and cook 4-5 minutes. Add sausage and garlic. Season lightly with salt and pepper. Use back of spoon or spatula to break up sausage. Cook 8-10 minutes or until sausage is cooked. Set aside.
- In a large bowl, mix together eggs, heavy cream, milk, 1/2 tsp kosher salt, 1/4 tsp black pepper and oregano. Whisk vigorously.
- Spray a standard sized muffin tin with nonstick spray. Add cooked sausage to bottom of each tin, spreading evenly amongst then.
- Add diced pepper and scallions, splitting evenly amongst the tins. Add shredded cheese over top, roughly 1 Tbsp for each muffin.
- Pour egg mixture over sausage and veggies. Each tin should hold roughly 1/4 cup of egg mixture.
- Bake 25-28 minutes or until lightly golden brown.
- Let cool and serve. Garnish with fresh herbs, if desired.
- If making ahead, store in airtight container in refrigerator for up to 3-5 days.
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