Egg Bites
A quick breakfast for your hectic mornings.
Ingredients
- 12 Eggs
- 3 Pork Breakfast Sausage links
- 2 small or 1 large russet potatoes diced
- 1 tablespoon olive oil
- ½ white onion diced
- 1 tablespoon garlic
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees.
- Heat 1 tablespoon olive oil in a pan. Remove casing from breakfast sausage and cook in the pan until browned.
- Combine eggs, potatoes, onion, garlic, chili powder, salt and pepper in a bowl and whisk together.
- When sausage is browned, cool it for about 10 minutes so it doesn't cook the eggs in the bowl. Once cooled off, whisk it into the egg mixture.
- Line a muffin tin with baking cup liners- silicone works best, but paper ones work just fine! Spray liners with non-stick spray- I like avocado oil spray best.
- Fill each cup ¾ full- typically this is about ⅓ cup scoop and will fill 12 cups.
- Bake in the oven for 40 minutes.
- Store in the fridge for up to a week, 1-2 egg bites is a serving. Enjoy with some fruit in the morning.
Notes
- A serving is 1-2, depending on how much you like in the morning. I also will have fruit or some fresh veggies to go along with this if I am feeling it.
- Add some spinach, bell peppers, or mushrooms for some added veggies.
- Silicone cupcake liners work the best, they can stick to the paper ones and don't really work in a non-lined pan.
- They will store in the fridge for up to 7 days.
- Feel free to use any kind of meat: bacon, chicken, chorizo, etc.
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
