Mushroom & Sausage Egg Bites
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!
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
I actually had a bit of extra batter here, and maybe about 14 muffins. So be sure to have an extra muffin tin ready if you don't want to waste any!
Nutrition
Calories: 165kcalCarbohydrates: 1gProtein: 11gFat: 13gSaturated Fat: 5gCholesterol: 152mgSodium: 572mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 310IUVitamin C: 1mgCalcium: 115mgIron: 1mg
Nutrition details are an estimate, per serving.
