These easy Loaded Egg Bites are packed with potatoes, veggies, ground sausage, fresh herbs, and spices. These bites are so filling, full of flavor, and perfect to meal prep for busy mornings!
The BEST Homemade Egg Bites Recipe
I feel like nothing screams meal prep more than baked egg bites? Ok, maybe chicken breast and rice does but you get the point. Egg bites are so easy to make, filling, and you can customize the with whatever you may have on hand which is always a win. I’ve been making these egg bites for years and I love them because they’re literally packed with so many delicious things. They have ground sausage, cheese, veggies, potatoes, just everything that a good breakfast calls for in one little bite.
More Reader Favorite Egg Bites
- Protein Egg Bites with Cottage Cheese
- Breakfast Egg Muffins
- Sweet Potato and Chorizo Egg Muffins
- Bacon, Egg, and Cheese Muffins
Recipe Ingredients
Ground Sausage: I typically use ground pork breakfast sausage for these, but you could also use ground chicken or turkey sausage instead.
Veggies: red pepper, green onions, and shredded potatoes are all added to these bites which makes them so filling.
Shredded Cheese: I like to use extra-sharp cheddar for the best flavor.
Eggs: you’ll need 6 large eggs for these bites.
Canned Coconut Milk: a little coconut milk helps make the egg mixture nice and creamy.
Hot Sauce or Buffalo Sauce: this is optional but adds a subtle kick of heat that I love.
Herbs and Spices: you’ll need salt, garlic powder, black pepper, and fresh parsley.
Ingredient Variations
- Coconut Milk – you can substitute regular dairy milk or another dairy-free milk in these egg bites if you prefer. Plain, unsweetened almond milk would work well!
- Veggies – feel free to get creative with the veggies in these egg bites! You can add in some chopped spinach, diced tomato, or swap some of the bell pepper for diced mushrooms if you like.
- Sausage – need to keep this recipe vegetarian? You can swap the traditional sausage for a plant-based version, chopped mushrooms, or just leave it out.
- Cheese – need to keep these bites dairy-free? Use a dairy-free cheese, or leave it out completely.
Helpful Kitchen Tools
How to Make Muffin Tin Egg Bites
Step One: Preheat the oven to 350 degrees, and line a 12-count muffin tin with muffin liners.
Step Two: Next, heat a skillet over medium heat, and add the oil. Then, add the sausage to the skillet, and cook, breaking up the sausage as it browns. Once browned, add the diced red peppers to the skillet, and cook for 3 to 4 minutes or until they’re tender. Remove the skillet from the heat, and stir in the potatoes and green onions until well combined. Set it aside.
Step Three: While the sausage and peppers are cooking, whisk the eggs, coconut milk, hot sauce, salt, pepper, and parsley in a large bowl.
Step Four: Grease the muffin liners with a little oil to prevent any sticking. Next, divide the sausage sausage and pepper mixture evenly among the lined muffin cups. Then, top each muffin with cheddar cheese, if using.
Step Five: Pour the whisked eggs over the sausage mixture, filling each muffin well ¾ of the way full. Bake the egg bites at 350 degrees for 30 to 35 minutes or until the egg is set and no longer runny. Enjoy!
Tips and Tricks
- Spray or line the muffin tin – this helps to prevent the egg cups from sticking.
- Don’t overfill the muffin wells – You want to fill them 3/4ths of the way full to ensure they don’t overflow.
- Make a double batch – this recipe makes 12 cups, but you can easily double the recipe for a larger batch!
How to Store and Reheat
Store: Store the egg bites in an airtight storage container in the fridge for 3-5 days.
Reheat: Warm any leftover bites in 30-second increments in the microwave. Or, wrap them in foil, and reheat them in the oven between 330 and 350 degrees just until warmed through.
More Delicious Breakfast Recipes
- Sweet Potato and Sausage Frittata
- Spinach Bacon Quiche
- Sausage Breakfast Burritos
- High Protein Breakfast Sandwiches
- Sweet Potato Breakfast Tacos
- Easy Sausage and Veggie Breakfast Quiche
I hope you give this Loaded Egg Bites recipe a try! It’s filling, easy to make, and perfect for meal prep! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Loaded Breakfast Egg Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These easy Loaded Egg Bites are packed with potatoes, veggies, ground sausage, fresh herbs, and spices. These bites are so filling, full of flavor, and perfect to meal prep for busy mornings!
Ingredients
- 1/2 tablespoon avocado oil
- 1/2 pound ground sausage
- 1 /2 cup diced red pepper
- 1/4 cup green onions, chopped
- 1 cup shredded potatoes
- 1/4 cup shredded cheddar cheese
- 6 eggs
- 1/2 cup canned coconut milk
- 1/2 tablespoon hot sauce or buffalo sauce
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
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Preheat oven to 350 degrees and line a 12 count muffin tin with muffin liners.
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Heat a skillet over medium heat and add the oil. Next, add the sausage to the skillet to cook and break up the sausage as it browns. When the sausage has browned, add the diced red peppers to the skillet. Cook the peppers for 3-4 minutes until the peppers begin to become tender. Remove the skillet from the heat and then stir in the potatoes and green onions until well combined. Set aside.
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While the sausage and peppers are cooking, combine the eggs, coconut milk, hot sauce, salt, pepper, and parsley in a large mixing bowl. Whisk well to combine.
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Spray the muffin liners with a little oil to prevent any sticking. Next, divide the sausage and pepper mixture evenly among the lined muffin cups. Then, top each muffin well with cheddar cheese if you’re using it.
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Pour the whisked eggs over the sausage mixture, filling each muffin well three fourths of the way full. Bake the egg muffins at 350 degrees for 30-35 minutes until the egg is set and no longer runny. Enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Sierra Inn
