These Mushroom & Sausage Egg Bites are a savory, protein-packed breakfast you can meal prep in minutes - perfect for busy mornings or grab-and-go snacks. Low-carb, freezer-friendly, and full of flavor!
Let's be real: mornings are chaos. If I'm lucky, I've got coffee in hand before someone needs a ride, a lunch packed, or a last-minute permission slip signed. Enter: these Mushroom & Sausage Egg Bites. They're protein-packed, low-carb, and the ultimate make-ahead breakfast for busy people (a.k.a. all of us).
These little bites are everything I want in a breakfast - savory, satisfying, and super easy to stash in the freezer. Heat them up, grab a napkin, and you're out the door with breakfast in hand.
These Egg Bites Are…
- Great for meal prep and freezer-friendly
- Low-carb, high-protein, and totally satisfying
- Quick to reheat and eat on the go
- Made with simple ingredients you probably have
- Flavorful without being fussy
Key Ingredients & Substitutions
- Spicy pork sausage - Adds protein and a little kick. Use mild or turkey sausage if you prefer.
- Eggs - The base that binds it all.
- Baby portobello mushrooms - Earthy and hearty. Regular mushrooms work, too.
- Green onions - For a mild oniony bite.
- Mexican blend cheese - Melts beautifully; cheddar works as a swap.
- Salt & black pepper - Season to taste!
How to Make Mushroom & Sausage Egg Bites
- Preheat your oven to 350°F and grease 2 muffin pans with nonstick spray.
- Cook the sausage: Crumble it into a skillet and cook over medium-high heat until browned and no longer pink. Drain the fat and let it cool slightly.
- Mix the base: In a large bowl, whisk the eggs. Stir in the cooked sausage, chopped mushrooms, sliced green onions, half of the cheese, salt, and pepper.
- Portion into muffin tins: Scoop about ¼ cup of the egg mixture into each muffin cup (you'll get around 16 total).
- Top with cheese: Sprinkle the rest of the cheese evenly over each bite.
- Bake for 20-25 minutes, or until set and lightly golden on top.
- Cool & store: Let them cool a few minutes before removing from the pan. Serve warm, or let them cool completely before storing in the fridge or freezer.
Helpful Tips
To prevent sticking, make sure to grease your muffin tin well or use silicone muffin liners for easy removal.
Freezing the Egg Bites: Allow the egg bites to cool completely before freezing. This helps prevent excess moisture and freezer burn. For best results, freeze the egg bites in a single layer on a baking sheet before transferring them to a storage bag or container.
Reheating the Egg Bites: When you're ready to eat, reheat the egg bites straight from the freezer in the microwave for 30 to 60 seconds, or until warmed through.
Variations
Swap the meat. If you're not a fan of spicy sausage, feel free to swap it out for mild breakfast sausage, ground turkey, or even crumbled bacon for a smokier flavor. Diced ham is another great option and works especially well if you're trying to use up leftovers.
For a veggie-packed version, try adding sautéed spinach, chopped bell peppers, or finely diced zucchini to the egg mixture. Just make sure to cook off any extra moisture from the vegetables before adding them, so your egg bites don't turn out watery.
If you're looking to make these dairy-free, you can easily substitute the cheese with a plant-based alternative or leave it out entirely. The egg bites will still hold together and taste delicious.
Try an Italian theme using Italian sausage with mozzarella and sun-dried tomatoes, or go Southwest-style with chorizo, pepper jack cheese, and a dash of cumin or chili powder. The possibilities are endless - think of these egg bites as a blank (but tasty) canvas!
These Mushroom & Sausage Egg Bites are my kind of breakfast: no-fuss, filling, and ready before I've finished my first cup of coffee. Make a batch on the weekend and your future self will thank you every busy morning after.
More Grab-and-Go Breakfast Ideas
If you love these egg bites, be sure to check out these other delicious recipes:
- Lemon Poppyseed Muffins
- Perfect Banana Muffins
- Strawberry Chocolate Chip Muffins
- Chocolate Chip Banana Nut Muffins
Recipe
Mushroom & Sausage Egg Bites
Equipment
Ingredients
- 12 ounces spicy pork sausage
- 12 whole eggs
- 4 ounces baby Portobello mushrooms cleaned and cut into small pieces
- 3 green onions thinly sliced, green portion only
- 8 ounces four cheese Mexican blend finely shredded
- 2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 350
- Crumble sausage with your hands into bite-sized pieces into a large skillet. Over medium-high heat, cook the sausage until it is no longer pink. Remove from heat and carefully drain excess fat.
- Crack eggs into a large glass bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, ½ cheese blend, salt and pepper. Vigorously stir with a fork to blend all ingredients.
- Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into each container. (You should have enough for approximately 16 muffins)
- When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
- Place in oven and bake for 20-25 minutes. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use.
Yields 16 medium-sized muffins.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Mel says
These were tasty and pretty easy to make. I am going to try it as a meal prep this week. I bet they would be good for a grab breakfast.