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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/egg-bake-bites/