Ingredients
Scale
- 8 large eggs
- 1/2 lb ground breakfast sausage (pork, turkey, or chicken)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream or whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh chives or green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray or butter. If you have a silicone muffin pan, use it! It makes removing the egg bites significantly easier and ensures nothing sticks to the bottom.
- Place a medium skillet over medium-high heat. Add the ground breakfast sausage and cook until it is fully browned and no pink remains. Use a wooden spoon to break the meat into small, bite-sized crumbles as it cooks. Once finished, drain the excess grease and set the meat aside to cool slightly.
- In a large mixing bowl, crack the 8 eggs. Add the heavy cream, garlic powder, salt, and black pepper. Whisk vigorously for about 60 seconds until the mixture is light, frothy, and completely combined. Incorporating air at this stage is the secret to achieving that signature fluffy texture.
- Distribute the cooked sausage evenly across the 12 muffin cups. Follow this by sprinkling the shredded cheddar cheese over the meat. Pour the egg mixture into each cup, filling them about 3/4 of the way to the top. Do not overfill, as the eggs will rise during the baking process.
- Place the tin in the center of the oven and bake for 20 to 25 minutes. The bites are done when the tops are set and slightly golden. Remove the pan from the oven and let them sit for 5 minutes. Use a thin knife or spatula to gently pop them out of the tin. Garnish with fresh chives if desired and serve warm.
- Cook Time: 35 minutes