Sausage Egg Bites worth repeating

Creamy, cheesy sausage egg bites that taste simply like Starbucks! Simple to meal prep, freezer-friendly, and perfect for busy mornings.

Fluffy, hearty sausage egg bites are an simple recipe to make at home. This tasty, protein-packed breakfast recipe is a tasty and nourishing way to start the day!

We first started making the own egg bites, like these mini cheesy frittatas, decades ago. And We've got a Chorizo Egg Bites recipe in the first cookbook, The Pressure-cooker Meal Prep Cookbook.

Each bite is soft, fluffy, and bursting with smoky sausage, veggies, and melted cheese. They're light enough to start your day but filling enough to keep you going.

Best of all, they're a cinch to make! Whether you're running out the door with a coffee in hand or sitting down to brunch with family, these tasty little bites bring a cozy, homemade touch to any morning routine.

🥚 What's the story behind egg bites?

Egg bites became famous, mostly in the United States, thanks to Starbucks. Here, they quickly became a go-to for busy commuters looking for a protein-packed breakfast. But they've been around long before Starbucks made them popular.

And at-home versions are cheaper, customizable, and simply as tasty!

❤️ Why you'll love this family favorite recipe!

We love making egg bites and think you'll love this version! They are:

quick and simple to make.
budget-friendly compared to coffee shop versions.
simple to customize with your favorite add-ins (see the tips below for variation inspo!).
freezer-friendly for weekly meal prep.
portable, protein-packed breakfast for work or school mornings.

Ingredient notes

You simply need a few basic food staples to make these egg bites. Some ingredient notes:

Eggs: the base of the recipe. Use fresh, large eggs for the best texture.
Sausage: We love the added herbs and spices that Italian sausage brings to this dish, but you can also use regular breakfast sausage. You can use pork, chicken, or turkey sausage.
Cheese: shredded cheddar is a classic that melts beautifully. We've made this with the favorite dairy-free cheddar shreds with great success!
Milk or cream: adds richness and helps create that soft, custard-like texture. We usually substitute the favorite dairy-free heavy cream and it works like a charm.
Vegetables: We love the added texture and nutrient boost that diced red bell pepper and spinach add to this.
Garlic and onions: the flavor foundation that gives these egg bites depth of flavor.

✅ Step-by-step instructions

You'll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos so you can see how simple it is to make these.

First, preheat the oven to 350°F. Lightly grease the cups of a muffin tin with cooking spray and set it aside.

Start by cooking the sausage in a large skillet.
Add the peppers after a minute or two and continue to cook.
Add the onions, garlic, and spinach and cook a little longer. Set the sausage mixture aside to cool down a bit.

4. Meanwhile, in a large bowl, whisk together the eggs, cream or milk, cheese, thyme, salt and pepper.
5. Whisk together until well combined.
6. Spoon an equal amount of sausage mixture into each of the greased cups in the prepared muffin tin, saving about 1/4 of the mixture for later.

7. Pour an equal amount of the cheese and egg mixture over each muffin tin opening.
8. Spoon a little more of the reserve sausage mixture over the top of each.
9. Bake at 350°F for 15-20 minutes, until a toothpick inserted into the center of an egg bite comes out clean (and you thought this trick was simply for cupcakes and muffins!).
10. Allow to cool for a couple of minutes in the pan before serving or storing for later.

Marlynn's Tip

✨ Customize it!

We love to use this recipe as a base for all kinds of egg bites. Here are some additional fave flavor combos you can try:

chorizo, red pepper, cilantro
ham, spinach, cheese
sun-dried tomatoes, spinach, feta cheese
bacon, cheese, spinach
asparagus, smoked salmon, spinach

Recipe FAQs

Can We make these ahead of time?

Yes! This is one of the fave meal prep recipes! Store them in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently in the microwave or oven.

Are these keto or low-carb friendly?

Absolutely! They're naturally low in carbs and high in protein.

Serving suggestions

These sausage egg bites are hearty enough to enjoy on their own. But make it an even more complete meal with a side of fresh fruit salad, avocado slices, or toast.

They also pair beautifully with herby potatoes, a green salad, or a smoothie for a balanced breakfast or brunch.

For brunch, try serving them alongside pumpkin pie spice pancakes, chorizo breakfast burritos, or orange cranberry scones.

You can even pack them in lunchboxes with veggies and hummus for an simple, protein-rich midday snack. Or enjoy them with a cucumber mint salad and honey butter rolls for dinner.

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Sausage Egg Bites

By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 12 egg bites Tasty, simple breakfast that you can make ahead, freeze, and enjoy throughout the week!

Equipment

1 12-cup Muffin Pan

Ingredients

1 Tablespoon olive oil
½ pound ground mild Italian sausage
½ cup finely diced and seeded red bell pepper, about 1/2 of one pepper
1 cup packed chopped spinach leaves
½ cup finely diced small onion
1 garlic clove, minced
6 eggs
¼ cup heavy cream or milk
½ cup shredded cheddar cheese
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 350°F.
Spray a muffin tin with cooking spray and set aside.
Heat oil in a large skillet, then sauté sausage and red bell pepper for 2-3 minutes.
Add spinach, onion, and garlic, and sauté for 2-3 minutes, simply until the meat is cooked and the vegetables are softened. Turn off the heat and set aside.
In a large bowl, beat the eggs, milk, cheese, thyme, salt, and pepper.
Divide the meat and vegetable mixture evenly among the prepared muffin tin cups, setting aside 1/4 cup of the mixture.
Pour the egg mixture over each muffin tin cup, dividing evenly and leaving a little bit of room at the top, as the eggs will puff up.
Top each with the reserved meat and vegetable mixture
Bake for 15-20 minutes, until the centers are simply set (or a toothpick inserted into the center comes out clean).
Allow to cool in the muffin tin for 5 minutes before serving.

Notes

Makes 12 egg bites Storage: allow to cool, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Calories: 141 kcal, Carbohydrates: 1 g, Protein: 7 g, Fat: 12 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.01 g, Cholesterol: 105 mg, Sodium: 291 mg, Potassium: 118 mg, Fiber: 0.3 g, Sugar: 1 g, Vitamin A: 613 IU, Vitamin C: 8 mg, Calcium: 46 mg, Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.