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Muffin Tin Egg Bites

Muffin Tin Egg Bites
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These Muffin Tin Egg Bites are a protein-packed, flavorful breakfast option perfect for busy mornings or meal prep. Filled with savory sausage, vibrant veggies, and sharp cheddar cheese, they’re easy to make and customizable to your taste. Enjoy them fresh or save for later—they’re just as delicious reheated!

Ingredients

Scale
  • 10 large eggs
  • ½ cup milk (whole milk preferred for richness)
  • ¼ tsp garlic powder
  • ¼ tsp ground black pepper (or to taste)
  • ½ lb breakfast sausage, cooked and crumbled (e.g., Jimmy Dean Regular Sausage)
  • ½ red bell pepper, chopped
  • 3 scallions, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 cup sharp cheddar cheese, shredded

Instructions

  1. Preheat Oven & Prepare Ingredients
    Preheat your oven to 375°F (190°C). Cook the sausage in a skillet over medium heat until browned and fully cooked. Chop the bell pepper, scallions, and parsley. Shred the cheddar cheese.
  2. Whisk Eggs & Seasonings
    In a large mixing bowl, whisk together the eggs, milk, garlic powder, and black pepper until smooth.
  3. Combine Fillings
    Stir the cooked sausage, bell pepper, scallions, parsley, and half of the shredded cheddar into the egg mixture. Mix well for even distribution.
  4. Prepare Muffin Tin
    Spray a 12-cup muffin tin generously with non-stick cooking spray or use silicone liners for easy removal.
  5. Fill & Top
    Pour the egg mixture evenly into each muffin cup, filling about three-fourths full. Sprinkle the remaining cheddar cheese on top of each cup.
  6. Bake
    Bake in the preheated oven for 25 minutes or until the egg bites are puffed up and golden on top. A toothpick inserted in the center should come out clean.
  7. Cool & Serve
    Let the egg bites cool in the muffin tin for about 5 minutes before removing with a fork or spoon. Serve warm or store for later.

Notes

Serving Suggestions

  • Pair with fresh fruit or whole-grain toast for a complete breakfast.
  • Serve alongside a dollop of sour cream or salsa for extra flavor.

Tips & Tricks

  • Use silicone muffin liners to prevent sticking and make cleanup easier.
  • Avoid overfilling cups to prevent spillage as they puff up during baking.
  • Let sausage cool slightly before adding to prevent cooking the eggs prematurely.

Storage & Reheating

  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze individually on a tray, then transfer to a freezer-safe bag for up to 3 months.
  • Reheat in the microwave (30 seconds per bite) or oven (300°F for ~10 minutes). For frozen bites, thaw overnight in the fridge before reheating.

Find it online: https://cakeshungry.com/muffin-tin-egg-bites/