Sausage Egg Bites
Delicious, easy breakfast that you can make ahead, freeze, and enjoy throughout the week!
Servings: 12 egg bites
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ pound ground mild Italian sausage
- ½ cup finely diced and seeded red bell pepper about 1/2 of one pepper
- 1 cup packed chopped spinach leaves
- ½ cup finely diced small onion
- 1 garlic clove, minced
- 6 eggs
- ¼ cup heavy cream or milk
- ½ cup shredded cheddar cheese
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Spray a muffin tin with cooking spray and set aside.
- Heat oil in a large skillet, then sauté sausage and red bell pepper for 2-3 minutes.
- Add spinach, onion, and garlic, and sauté for 2-3 minutes, just until the meat is cooked and the vegetables are softened. Turn off the heat and set aside.
- In a large bowl, beat the eggs, milk, cheese, thyme, salt, and pepper.
- Divide the meat and vegetable mixture evenly among the prepared muffin tin cups, setting aside 1/4 cup of the mixture.
- Pour the egg mixture over each muffin tin cup, dividing evenly and leaving a little bit of room at the top, as the eggs will puff up.
- Top each with the reserved meat and vegetable mixture
- Bake for 15-20 minutes, until the centers are just set (or a toothpick inserted into the center comes out clean).
- Allow to cool in the muffin tin for 5 minutes before serving.
Notes
Makes 12 egg bites
Storage: allow to cool, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Nutrition
Calories: 141kcal | Carbohydrates: 1g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 291mg | Potassium: 118mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 613IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg