Egg bites are such a great option to make at the beginning of the week, and then just reheat each morning. They’re quick, simple, and satisfying! You can pretty much add any veggie to them, too. I’ve made them before with broccoli, zucchini, and bell pepper, as well as bacon instead of sausage- all pretty dang delicious!
SIDE NOTE: Cooking time will vary depending on the type of pan you're using. Typically, silicone takes longer than metal.
PRO TIP: I store my egg bites in a large glass container in the refrigerator for the week.
INGREDIENTS
8 eggs
1/2 lb pork breakfast sausage
1/4 white onion, chopped
1/4 cup almond milk (I use @malkorganics)
1/4 cup salsa
1/2 cup green onion, chopped
1/4 cup cilantro, chopped
1 tsp fresh garlic, minced
1/4 tsp dried rosemary, finely chopped
1/2 tsp sea salt
1/2 tsp black pepper
Optional: 1/2 cup shredded cheese
HOW TO MAKE
-Preheat oven to 350.
-Brown sausage over medium heat, and when half-way browned, add in white onion.
-Once sausage is fully browned, turn heat to medium-low, add in garlic and rosemary.
-Stir and cook for 1 minute.
-Grease a 12 cup muffin tin or silicone muffin pan with avocado oil cooking spray or non-stick cooking spray.
-Divide sausage mixture, green onions, and cilantro evenly to each muffin cup.
-In a medium bowl, whisk eggs, almond milk, salsa, salt, and pepper until combined.
-Pour egg mixture evenly into each muffin cup.
-If adding cheese, sprinkle on top of each muffin cup.
-Bake for 20-30 minutes, depending on type of pan you're using. Remove, and let cool for 5 minutes.
-Use a butter knife or small spatula to trace around the round edge to unstick anything that may have gotten stuck. Then use it to gently lift the egg bite from the muffin pan.