Easy Sausage Egg Bites

A dozen baked sausage egg bites stacked on a plate with forks and juice.

5 from 1 vote

These easy sausage egg bites are baked in a muffin tin with breakfast sausage, eggs, hash browns, and cheese. They’re fluffy, filling, and perfect for make-ahead breakfasts, busy mornings, or feeding a crowd.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Breakfast/Brunch

Cuisine: American

Servings: Egg bites

Calories: 188kcal

Author: Sharon Rigsby

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.

Notes

Grease your pan well. These muffins like to stick if you don’t.

Use a food processor. It gives the egg mixture a fluffier texture and blends ingredients evenly.

To tell when the muffins are done, insert an instant-read thermometer into the center of one muffin, not touching the pan, to check the internal temperature. They should also be firm to the touch and not jiggly in the middle.

Let them cool a bit before removing them. This helps them hold their shape and makes them easier to pop out.

Don’t overbake; keep an eye on the sausage egg bites toward the end so they stay tender and moist.

Eat these sausage egg bites hot or warm. They’re still tasty cold or at room temperature, so they are great for road trips or lunch boxes, but they are at their best warm.

Because breakfast sausage almost always comes in a one-pound roll, I usually cook the whole package, use half, and freeze the rest for next time. When I do that, I don’t usually add the onions to the second batch.

Nutrition