Sausage Egg Bites

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


  • 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


  • 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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