Easy Egg Bites - No Cottage Cheese
Easy, protein-packed egg bites without cottage cheese made with sausage, red pepper, feta and basil. Just whisk, pour and bake for a make-ahead breakfast you can freeze or keep on hand all week.
Servings: 12 pieces
Calories: 137kcal
Equipment
- 12 cup muffin tin
Ingredients
Egg Base
- 10 large eggs
- ½ cup plain Greek yogurt or sour cream (avoid 0% fat)
- 2 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sausage, Red Pepper, Feta & Basil
- 3 Italian turkey sausages, 250g/8oz, casings removed, cooked and crumbled
- ½ cup red pepper, small dice (about ½ a pepper)
- 1 cup crumbled feta
- 2 tablespoon fresh basil, chopped (or 2 teaspoon dried)
Instructions
- Preheat oven to 325°F and generously grease a 12-cup muffin tin, silicone or metal, both work.
- Remove the sausages from their casings and cook in a skillet over medium heat, breaking it into small crumbles as it browns, 6 to 8 minutes. Let cool slightly.3 Italian turkey sausages,
- While the sausage is cooking, whisk together the eggs, yogurt or sour cream, Dijon, salt and pepper. Chop the red pepper and basil and crumble the feta.10 large eggs, ½ cup plain Greek yogurt or sour cream (avoid 0% fat), 2 tsp Dijon mustard, ½ tsp salt, ¼ tsp black pepper, ½ cup red pepper, 2 tbsp fresh basil, 1 cup crumbled feta
- Once the sausage has cooled slightly, divide it, the red pepper, feta and basil between the cups, about ⅔ full.
- Pour the egg mixture evenly into each cup, about ¾ full. If you are using a smaller sized muffin tin you may have some extra. Save it for an omelette or egg scramble.
- Bake for 25 to 30 minutes, or until set. Metal tins tend to bake a bit faster than silicone, so start checking around the 20 to 25 minute mark if you're using metal.
- When they come out of the oven use a butter knife to loosen from the pan. Serve warm, or refrigerate or freeze for later.
Notes
Nutrition Facts are based on 1 muffin made with 2% Greek yogurt, turkey sausage, red pepper and feta cheese. They are calculated using an online calculator and are an estimate only.
Swapping the filling: Use about 1 cup diced or chopped vegetables, 1 cup grated or crumbled cheese, and ¾ to 1 cup cooked, crumbled protein (sausage, bacon, or ham) in place of the sausage, red pepper, and feta above. Divide between the cups the same way.
Muffin Tin Size: Muffin tins vary in cup size from one brand to the next. If yours is on the smaller side, you may end up with extra egg mixture after filling all 12 cups, just pour the leftover evenly over the cups you've already filled, or save it for a small omelette.
Bake Time: This can vary depending on your pan. Metal tins tend to bake faster than silicone, so start checking a few minutes early if you're using metal.
Storage: Store in an airtight container in the fridge for up to 4 days. Freezing: Let the egg bites cool completely, then freeze them in a single layer on a baking sheet until firm, or wrap individually in plastic wrap, before transferring to a freezer bag or airtight container. This keeps them from sticking together so you can grab just a few at a time. They'll keep for up to 2 months. Reheating: Microwave from frozen or chilled in 20 to 30 second bursts until warmed through, checking often so they don't turn rubbery. You can also reheat them in a 325°F oven for about 10 minutes.
Nutrition
Serving: 1piece | Calories: 137kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 174mg | Sodium: 546mg | Potassium: 137mg | Sugar: 1g