School mornings are early and quick around my home and I love having a quick, protein-packed breakfast ready to go for my kiddos. These sausage and cheddar egg bites have become one of our favorites and added to our rotation. I can make a batch ahead of time, keep them in the fridge, and simply heat them up in the morning. No thinking, no mess, just an easy delicious breakfast they can enjoy at home or take on the go.
Sausage & Cheddar Egg Bites
These High-Protein Sausage & Cheddar Egg Bites are soft, creamy, cheesy, and packed with protein. They're made with simple ingredients like eggs, cottage cheese, cheddar, and breakfast sausage. They're perfect for busy mornings, meal prepping, or an easy protein-packed breakfast the kids will love.
Ingredients
Instructions
- Preheat the oven. Preheat your oven to 300 degrees. Place a 9x13 -inch baking dish filled with approximately 1 inch of hot water on the lower oven rack. This creates a gentle, steamy environment to help keep the egg bites creamy.
- Cook the sausage. In a skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked Break it into small crumbles as it cooks. Drain any excess grease and set aside.
- Blend the eggs. Add the eggs and cottage cheese to a blender. Blend until completely smooth and creamy.
- Combine the ingredients. Pour the blended egg mixture into a large bowl. Stir in the cooked sausage, shredded cheddar, diced bell pepper, ground mustard, garlic powder, salt, and black pepper.
- Fill the muffin cups. Place a silicone muffin pan on a baking sheet. Divide the egg mixture evenly among approximately 16 muffin cups. Sprinkle the tops with dried chives.
- Bake. Place the muffin pan on the middle oven rack, above the water bath. Bake for approximately 20-25 minutes, checking at 20 minutes. The egg bits should be just set in the center and reach an internal temperature of 160 degrees.
- Cool and serve. Allow the egg bites to rest for 5-10 minutes before gently removing them from the silicone molds. Enjoy warm!
Notes
For the creamiest texture: You can take out the ground sausage for a smoother texture. Avoid over-baking, as the eggs can become firm and rubbery.
Silicone Muffin Pans: Silicone molds help make removing the egg bites much easier and help preserve their delicate texture
Make Ahead: Store cooled egg bites in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave in a damp papertowel until hot.
Freezer Friendly: Once completely cooled, freeze in an airtight freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
