These sausage egg bites are a hearty, make-ahead breakfast that's perfect for busy mornings, overnight guests, road trips, or any time you want something warm, filling, and ready to grab. Baked in a muffin tin with breakfast sausage, eggs, cheese, and hash browns, they're simple, satisfying, and always a hit.
Quick Look at the Recipe
These sausage egg bites are fluffy, cheesy breakfast muffins made with eggs, sausage, hash browns, and three kinds of cheese. They bake up beautifully, reheat well, and are ideal for making ahead.
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes Servings: 12 muffins | Difficulty: Easy | Make-ahead friendly: Yes
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Why you'll love this recipe
- They're perfect for make-ahead breakfasts and reheat beautifully like my Cinnamon Oatmeal Muffins and Easy Apple Pastries
- Like my Cottage Cheese Egg Bake, they are great for overnight guests, beach days, and busy mornings
- It’s made with simple grocery store ingredients, and it’s gluten-free
- Easy to customize with different cheeses or add-ins
- Filling enough to keep you satisfied until lunch
This is one of those recipes I make over and over again because it's reliable, and everyone, especially me, loves having breakfast ready with zero effort the next morning.
Main ingredient notes and easy substitutions
Here's a quick look at the key ingredients, smart substitutions, and a few details that make a real difference in how these egg bites turn out.
- Breakfast sausage: I usually use a regular pork sausage roll. Since sausage typically comes in one-pound packages, I cook the whole thing, use half, and freeze the rest for another batch.
- Cottage cheese: This is the secret to fluffy egg bites. Blended with the eggs, it adds moisture and a light texture without tasting "cottage cheesy."
- Hash browns: Refrigerated shredded hash browns give the muffins body and make them extra filling. No need to pre-cook.
- Cheese: Extra-sharp Cheddar brings flavor, while Swiss adds creaminess. You can absolutely use just one cheese if that's what you have; shredded blends work well here, too.
Recipe variations and twists
- No onion: I've made these without onions many times-they're still delicious.
- Cheddar only: Works beautifully if Swiss isn't your thing.
- No food processor: Use a bowl and whisk everything together. The egg bites will be slightly denser but still very good.
- Veggie add-ins: Bell peppers or spinach work well-just keep additions finely chopped and not too wet.
- Bacon egg bites: Substitute bacon for the sausage.
How to make sausage egg bites
This is a summary of the steps; the complete directions are in the recipe card below.
- Preheat the oven to 350°F and generously spray a 12-cup muffin pan with nonstick spray.
- Cook and crumble the sausage over medium heat until fully cooked, about 10 minutes. Drain well.
- In the same pan, sauté the onions until softened, about 5 minutes.
- Add the eggs and cottage cheese to a food processor fitted with a steel blade. Pulse five times to combine.
- Add hash browns, Cheddar cheese, Swiss cheese, sausage, onions, salt, and pepper. Pulse five more times until combined.
- Divide the mixture evenly among the muffin cups, about ⅓ cup per cup.
- Bake for 25-30 minutes, until the centers are set and an instant-read thermometer inserted into the center reads 160°F.
- Let cool for 10 minutes before removing from the pan and serve.
Serving ideas
- Serve warm with old-fashioned ambrosia or cheesy grits
- Add to a brunch spread with cornmeal biscuits or french toast bites
- Perfect on their own for grab-and-go breakfasts
- Pack them for road trips, beach days, or early mornings
They're also surprisingly good when eaten cold, but they really shine when warm.
Recipe FAQs
Store cooled egg bites in an airtight container in the refrigerator for up to 3 days.
Yes. Freeze them on a baking sheet, then transfer to a freezer-safe bag. They keep well for up to 3 months.
Microwave one muffin for 30-45 seconds, warm it in a 350°F oven for about 10 minutes, or air-fry it at 390°F for 6 minutes.
They should be firm to the touch and register 160°F in the center when checked with an instant-read thermometer.
Tips for perfect results every time
- Grease the muffin pan well-these like to stick
- Don't overbake; keep them tender and moist
- Let them cool slightly before removing from the pan
- Use a food processor if you can for the fluffiest texture
- Always check doneness in the center, not near the pan
More of my favorite breakfast recipes I know you’ll love
For more recipes or menu ideas, here is a link to all of my breakfast and brunch recipes.
Join the conversation
If you make these sausage egg bites, I'd love to hear how they turned out and if you tried any variations! Please leave a comment below and a star rating; those ratings help my recipes rise to the top of search results and help other readers find them.
G&P Wisdom
A good make-ahead breakfast isn't fancy; it's dependable, filling, and ready when you are.
Southern Comfort Food Made Simple and Shareable
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful dishes that are easy to make and perfect to share with family and friends.
Special thanks to my sister, Chula, at the Pudge Factor blog for sharing her delicious recipe with me!
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Easy Sausage Egg Bites
Equipment
- Food processor with a steel blade
- 12-cup regular-size muffin pan
Ingredients
- ½ pound breakfast sausage, I usually use Jimmy Dean's regular pork sausage roll
- ½ cup finely chopped onion
- 4 large or extra-large eggs
- ¾ cup cottage cheese
- 2 cups refrigerated hash browns
- 1 cup shredded extra-sharp Cheddar cheese
- ¾ cup shredded Swiss cheese
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F. Spray the cups of a 12-cup regular-size muffin pan with nonstick spray. Set aside.
- Cook and crumble sausage over medium heat until done, about 10 minutes. Drain well on paper towels.
- Sauté onions over medium heat in the same pan used to cook the sausage until they begin to soften, about 5 minutes.
- Add eggs and cottage cheese to a food processor fitted with a steel blade. Pulse process five times to combine. Add hash browns, Cheddar cheese, Swiss cheese, drained sausage, onions, salt, and pepper. Pulse process five times to combine.
- Add ⅓ cup of the egg mixture to each cup of a regular muffin pan. Bake for 25-30 minutes, or until the internal temperature reaches 160°F, as measured with an instant-read meat thermometer, to ensure they’re fully cooked and safe to eat.
- Remove the egg muffins from the oven and let them cool for 10 minutes before removing them from the muffin pan.
Sharon Rigsby
I love that these tasty muffins can be made the night before and then popped in the oven the next morning.