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!
INGREDIENTS
8 eggs
1/2 lb pork breakfast sausage, browned
1/4 cup almond milk (I use @malkorganics)
1/4 cup salsa (I use chunky @latejulyorganic)
1/2 cup green onion, chopped
1/4 white onion, chopped
1/4 cup cilantro, chopped
1 tsp fresh garlic, minced
1/4 tsp dried crushed rosemary
1/2 tsp sea salt
1/2 tsp black pepper
Optional: 1/2 cup shredded cheese
HOW TO MAKE
-Preheat oven to 350.
-When sausage is about half-way browned, add in white onion. Make sure to cook on medium-high heat.
-Once sausage is fully browned, turn heat to medium-low, add in garlic and rosemary. Stir and cook for 1-2 minutes.
-Grease a 12 cup muffin tin really well. Make sure to get all sides and the bottom so the eggs don’t stick.
-Divide sausage/white onion 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 minutes. Remove and let cool for 5 minutes.
-Use a butter knife to trace around the round edge to unstick anything that may have gotten stuck. Then use it to lift the egg bite from the bottom to remove from tin.
-If not eating immediately, reheat in the microwave for about 20 seconds.
PRO TIP: I store my egg bites in a large glass container in the refrigerator for the week.