Egg Bites Two Ways

By Sweet July

A complete breakfast in one delicious package.

Make a big batch at the beginning of the week and have breakfast ready all week long.

Breakfast can be a challenge. Luckily, we’ve got two versions of a delicious, satisfying breakfast that can fit your busy lifestyle. Enter: the egg bite. Perfectly compact, individually portioned and no fork required. Hosting a brunch gathering and don’t want to make eggs to order? Egg bites are a total crowd pleaser. Want to make breakfast once and, in seconds, have the leftovers ready to eat all week long? Say it with us…egg bites. We’ve created both a meat and a meatless option so there’s something for everyone. And once you have the mechanics down, feel free to get creative and use this as a base for other delicious egg bite concoctions you come up with.

Watch the recipe →

Ingredients

- 6 large eggs
- 1/2 cup half and half
- 2 dashes of hot sauce (optional)
- 1 cup pork sausage, browned and cooked through
- 1 cup shredded cheddar cheese
- 1/2 cup shredded potatoes (we recommend store-bought)
- 1/4 cup scallions, sliced
- 1 tbsp butter, melted
- Salt and pepper, to taste

Instructions

Step 1

Preheat the oven to 350 degrees.

Step 2

Crack the eggs into a large bowl and whisk until the eggs are uniform and fluffy. Add the half-and-half and hot sauce if using. Generously season with salt and black pepper.

Step 3

Using a pastry brush, grease each of the six wells of a nonstick muffin pan with melted butter. Begin the assembly process by adding in a tablespoon of shredded potato. Next, layer in a tablespoon of sausage, then a teaspoon of scallions. Pour the egg mixture into each well until it has just reached the top. Add a teaspoon of shredded cheese to the top, gently pushing down to submerge some cheese into the egg.

Step 4

Bake in the oven for 20 minutes, and then turn the oven up to broil for an additional 2-5 minutes to brown the cheesy crust. Allow to slightly cool before serving.

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Egg Bites Two Ways

Make a big batch at the beginning of the week and have breakfast ready all week long.

Ingredients