Egg Bites with Sausage and Cheese
User Reviews
5
Egg Bites with Sausage and Cheese
Description
This recipe blends eggs with seasoning, cooked and drained breakfast sausage, and shredded cheese to create a flavorful mixture that is poured into greased molds. Cooking in an Instant Pot under pressure yields moist, evenly cooked egg bites in about 7 minutes, while oven baking at 350°F offers an alternative method requiring more time. The result is a compact, tender egg dish that holds together well but remains soft.
Garnishes such as chives or green onions add freshness, and a sprinkle of smoked paprika lends a gentle smoky note and appealing color contrast. The preparation allows for variation with different cheeses, meats, and additional vegetables or herbs depending on preference.
The recipe includes guidance for storage, freezing, and reheating. Egg bites should cool completely before refrigerating in airtight containers for up to five days or freezing up to three months. Reheat gently in a microwave or oven, covering with a damp paper towel to maintain moisture. This flexibility and ease make them suited for meal prep and convenient consumption.
Ingredients
- 6 large egg
- 8-16 ounce breakfast sausage cooked and drained, ground
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup cheese I used grass-fed cheddar, but try Gruyere, Mexican cheese, Swiss, Colby Jack, Monterey Jack, Pepper Jack, your favorite, shredded
Garnish
- chives or green onions, chopped
- smoked paprika just a little sprinkle for color and taste
Instructions
- In a large mixing bowl whisk the eggs, salt and pepper until smooth, stir in the sausage and shredded cheese.
- Place the trivet in the Instant Pot and add one cup of water.
- Spray the egg mold with a little avocado oil or spray oil and pour the egg mixture into the molds. Fill them to about ¾ full, almost to the top, do not place on the cover.
- Select the “manual” or "pressure cook" button and cook on high pressure for 7 minutes, 8 minutes for high altitude.
- Perform a quick pressure release, being careful to use a spoon so you don’t burn yourself.
- Remove the lid from the Instant Pot. Carefully, using the trivet, remove the egg mold from the Instant Pot.
- Once the mold is cool enough to touch, remove the egg bites from the molds by inverting onto a plate and gently pressing the bottom of the mold, they should pop right out.
Notes
- Allow egg bites to cool completely before storing to maintain texture and food safety.
- Store refrigerated egg bites in airtight containers for up to five days.
- Freeze cooled egg bites flat on lined trays for one hour, then transfer to airtight containers or bags; freeze for up to three months.
- Reheat frozen egg bites in the microwave starting with 1-2 minutes, adjusting for power and thawed bites in 30-second intervals.
- For those without an Instant Pot, bake egg bites in a greased muffin tin at 350°F: 20-25 minutes for regular muffins, 12-15 minutes for mini muffins.
- Customizable by adding vegetables, herbs, or swapping meats; cheese alternatives can make it dairy-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4 people
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 2egg bites | |
| Calories | 458kcal | 23% |
| Carbohydrates | 2g | 1% |
| Protein | 30g | 60% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 449mg | 150% |
| Sodium | 1380mg | 58% |
| Potassium | 354mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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