Vegetarian Sausage and Cheese Egg Bites
Start your day with a protein-packed, flavor-filled breakfast by whipping up these Vegetarian Sausage and Cheese Egg Bites! Perfectly portioned and baked in a muffin tin, these wholesome bites combine fluffy eggs with savory vegetarian sausage, sharp cheddar cheese, and a vibrant medley of sautéed spinach and bell peppers. A touch of milk ensures a creamy texture, while classic seasonings like salt and black pepper enhance every bite. Ready in just 35 minutes, these versatile egg bites are ideal for meal prepping, offering a convenient grab-and-go option for busy mornings or an easy snack throughout the day. Plus, they’re freezer-friendly, making them a fantastic choice for quick, healthy meals on demand. Enjoy them fresh out of the oven or reheat for a warm, satisfying treat!
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Ingredients
- 8 large eggs
- 4 links vegetarian sausage
- 1 cup, shredded cheddar cheese
- 0.25 cup milk
- 0.5 cup, diced bell pepper
- 1 cup, chopped spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray or olive oil.
Step 2
In a skillet, heat the olive oil over medium heat. Add the vegetarian sausage links and cook until browned, about 5 minutes. Remove from the heat and let cool slightly.
Step 3
Chop the cooked vegetarian sausage into small pieces and distribute evenly into the muffin cups.
Step 4
In the same skillet, add the diced bell pepper and chopped spinach. Sauté until the bell pepper is tender and the spinach is wilted, about 3 minutes. Set aside to cool.
Step 5
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Step 6
Add the shredded cheddar cheese, sautéed bell pepper and spinach, and stir to combine.
Step 7
Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full.
Step 8
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg bites are set and slightly golden on top.
Step 9
Remove the muffin tin from the oven and let the egg bites cool in the pan for a few minutes before removing.
Step 10
Serve warm, or store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a quick breakfast or snack.
Nutrition Facts
| Serving size | (1017.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1603.1 |
| Total Fat 105.2g | 0% |
| Saturated Fat 35.7g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 1587.3mg | 0% |
| Sodium 4205.6mg | 0% |
| Total Carbohydrate 38.3g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 12.0g | |
| Protein 119.9g | 0% |
| Vitamin D 354.8IU | 0% |
| Calcium 906.5mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1815.2mg | 0% |
Source of Calories