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Egg Bites Two Ways

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. In other words, this recipe is eggstremely customizable. Yolks aside, we can’t wait for you to try these.

A complete breakfast in one delicious package.

This egg bite has layers of potato, sausage, scallions and cheddar cheese. Make a big batch at the beginning of the week and have breakfast ready all week long.

Recipe:

Sausage and Cheddar Egg Bites

Serves 6

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

  • Preheat the oven to 350 degrees.  
  • 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.  
  • 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.  
  • Bake in the oven for 20 minutes and then turn the oven up to broil for an addition 2-5 minutes to brown the cheesy crust. Allow to slightly cool before serving.  

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

  • Preheat the oven to 350 degrees.  
  • 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.  
  • 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.  
  • Bake in the oven for 20 minutes and then turn the oven up to broil for an addition 2-5 minutes to brown the cheesy crust. Allow to slightly cool before serving.  

Everything you love about a good frittata, but made in a fraction of the time.

Gruyere melts beautifully and has a sharp, nutty flavor that perfectly compliments the asparagus and spinach. This is also a great way to work a few extra green veggies into your daily routine.

 

Recipe:

Asparagus and Gruyere Egg Bites

Serves 6

Ingredients

  • 6 large eggs
  • 1/2 cup half and half 
  • 2 dashes of hot sauce (optional)
  • 1 tbsp butter, melted
  • 4 stalks of asparagus, cut into 1-inch pieces 
  • 2 cups baby spinach
  • 1/2 cup shredded potatoes (we recommend store-bought) 
  • 1 cup shredded gruyere cheese 
  • 1 small shallot, finely sliced 
  • Salt and pepper, to taste 

Instructions

  • Preheat the oven to 350 degrees.  
  • Begin by prepping the ingredients. In a small pan, heat a tablespoon of olive oil over medium-high heat. Add the shallot and cook for a few minutes until softened and translucent. Add the asparagus, season with salt and pepper, then cook 3 minutes more. Transfer the mixture to a separate plate. Add the spinach to the pan and cook until wilted, 2 minutes. Transfer to a separate bowl.  
  • 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.  
  • 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 the asparagus and shallot mixture, then the wilted spinach. 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.  
  • Bake in the oven for 20 minutes and then turn the oven up to broil for an addition 2-5 minutes to brown the cheesy crust. Allow to slightly cool before serving.  

Ingredients

  • 6 large eggs
  • 1/2 cup half and half 
  • 2 dashes of hot sauce (optional)
  • 1 tbsp butter, melted
  • 4 stalks of asparagus, cut into 1-inch pieces 
  • 2 cups baby spinach
  • 1/2 cup shredded potatoes (we recommend store-bought) 
  • 1 cup shredded gruyere cheese 
  • 1 small shallot, finely sliced 
  • Salt and pepper, to taste 

Instructions

  • Preheat the oven to 350 degrees.  
  • Begin by prepping the ingredients. In a small pan, heat a tablespoon of olive oil over medium-high heat. Add the shallot and cook for a few minutes until softened and translucent. Add the asparagus, season with salt and pepper, then cook 3 minutes more. Transfer the mixture to a separate plate. Add the spinach to the pan and cook until wilted, 2 minutes. Transfer to a separate bowl.  
  • 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.  
  • 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 the asparagus and shallot mixture, then the wilted spinach. 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.  
  • Bake in the oven for 20 minutes and then turn the oven up to broil for an addition 2-5 minutes to brown the cheesy crust. Allow to slightly cool before serving.  
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