Egg Bake Bites

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Egg Bake Bites

Yield 12 bites

Whip up a batch of these scrumptious egg bites and reheat for the next few days to make meal prep a cinch. They're also an excellent choice for serving a hungry group or for a breakfast buffet.

Ingredients

  • 8 eggs
  • ¼ cup whole milk, half-and-half, or nondairy milk
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ lb. (about 1 cup) housemade breakfast sausage
  • ¾ cup (about 3 oz.) red bell pepper, finely minced
  • 1 cup hash browns
  • 1 cup fresh spinach, thinly sliced
  • 3 green onions, thinly sliced
  • 4 oz. LaClare garlic herb goat cheese, crumbled
  • ½ teaspoon crushed red pepper flakes, optional

Instructions

Preheat oven to 375°. Generously grease a 12-cup muffin pan with butter, oil, or spray. In a skillet over medium heat, brown the sausage until it’s cooked through, about 10-12 minutes, then set aside.

In a 4-cup measuring cup with a spout (to make it easier to pour), whisk together the eggs, milk, salt, and pepper, until just combined.

Mix together in a separate bowl the breakfast sausage, hash browns, bell peppers, spinach, and green onions. Evenly divide the breakfast sausage, hash browns, bell peppers, and spinach into each muffin cup (about 2 Tablespoons total in each). Sprinkle with red pepper flakes if using. Add 1 Tablespoon goat cheese on top of each.        

Carefully pour the egg mixture over the toppings, filling each cup about ¾ full (just over the top of the add-ins and cheese).

Bake for about 20 minutes until puffy and golden brown around the edges.

Remove from the oven and cool in the pan for 5 minutes. Run a small rubber spatula or knife around the edges and remove the egg bites from the pan. Serve immediately, or cool completely and store in the fridge or well-sealed in the freezer.