Sausage Cheddar Egg Bites
With a creamy texture, major flavor, and short ingredient list, this is a recipe you'll be happy to make again and again.
Ingredients
- 8 ounces ground Italian sausage
- 6 large eggs
- 1 cup shredded cheddar cheese divided
- 3/4 cup small-curd cottage cheese see note
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher or flaked sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray and set aside. (I highly recommend using a silicone muffin pan for this recipe to prevent sticking!)
- Add sausage to a small skillet set over medium-high heat. Cook for about 5 minutes, breaking apart with a spatula, until well browned and cooked through.
- While the sausage cooks, grab a large bowl and whisk together the eggs, cottage cheese, Italian seasoning, salt, and pepper.
- Divide the browned, crumbled sausage evenly among the 12 muffin cups, then top each with about 2 teaspoons of shredded cheddar. Whisk the remaining cheddar into the egg mixture, then pour the egg mixture evenly into each muffin well. (You can just whisk all the cheddar directly into the egg mixture, but I find this method barely any extra effort and it guarantees each egg bite has a good amount of cheddar, since sometimes the shreds can sink to the bottom of the egg mixture.)
- Place the muffin tin on a large rimmed baking sheet, transfer to the oven, and bake for 18-22 minutes. Egg cups are done when they pull slightly away from the muffin tin’s edges and when a knife inserted into the middle comes out totally clean.
- Enjoy right away, or refrigerate and reheat as desired for up to one week. Serve with fresh herbs and extra black or red pepper sprinkled on top, as desired.
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Notes
- Small vs. large-curd cottage cheese. If following this technique of just whisking the cottage cheese into the eggs, I recommend sticking with a small-curd variety. If you don't mind using the blender to blitz the cottage cheese and eggs together more fully, either small- or large-curd cottage will become totally smoothed out, so it doesn't matter much which you use.
Nutrition Estimate
Calories: 148 kcal, Carbohydrates: 1 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.01 g, Cholesterol: 108 mg, Sodium: 272 mg, Potassium: 100 mg, Fiber: 0.04 g, Sugar: 0.5 g, Vitamin A: 233 IU, Vitamin C: 0.4 mg, Calcium: 95 mg, Iron: 1 mg