In the early mornings before work, a grab-n-go breakfast is key to starting the day off right. These sausage, cheddar and jalapeño egg bites are just the thing to stock your fridge with to give you energy right from the start.
Meal prep sometimes can make me think of bland, mass-produced, unexciting meals that we then are supposed to eat over and over. I am here to change that! I can’t stand to eat the same thing for more than a couple of days in a row, so if I’m going to make up a lot of one recipe, I want to be able to freeze it. Once a meal goes into the freezer, I can have it 2 days or 2 weeks from then, and I can count on it being good still.
The issue I have often run into with freezing breakfasts is that eggs get chalky or too wet when they’re reheated. These little egg bites are double-tested, and both times have passed the reheated test!
I’m not always hungry in the early morning, so if I’m going to eat, then I want a little bit to go a long way. These sausage, cheddar, and jalapeño egg bites have extra protein so you don’t have to eat a ton to prevent you from being starving 30 minutes later. We like to eat 2 and have a carb on the side, like some of my peanut butter chocolate chip overnight oats.
Adding just 1 cup of cottage cheese really adds some extra protein to the egg bites as well as creating a fluffier egg. The curds bake out and you 100% cannot tell that it’s in there. My favorite brand is Good Culture!
To start, fully cook a breakfast sausage of choice. I prefer to cook a whole pound and then freeze the second half so I can use it to make these even quicker the next batch. Make sure to drain any extra fat from the sausage.
Chop up red onion, a whole bell pepper (any color will work), and a jalapeño. After whisking together a dozen eggs into a large bowl, add in your chopped vegetables and cooked sausage. Stir in the cottage cheese, sharp cheddar cheese, and a few spices.
Fill up a greased muffin tin with about 1/4 C of egg mix in each cup. Bake at 350 for 30 minutes or until the egg is fully cooked through.
Once cooled, these egg bites can stay in the fridge for up to 5 days or in the freezer for 4 weeks!
Sausage, Cheddar & Jalapeño Egg Bites
Equipment
- muffin tins
Ingredients
- 12 eggs
- 1/4 C red onion, chopped
- 1 bell pepper, chopped can be any color
- 1 jalapeño, minced
- 1/2 lb breakfast sausage, cooked and crumbled
- 1/2 C shredded sharp cheddar cheese
- 1 C cottage cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp pepper
Instructions
- Preheat the oven to 350
- Cook the breakfast sausage completely and drain excess fat
- In a large bowl, crack all 12 eggs and whisk so that they are well combined. Add in the chopped onions, bell pepper, jalapeño, cooked sausage, cheddar cheese, cottage cheese, and spices. Stir until the toppings are mixed well
- Spray the muffin tin(s) with nonstick spray and fill with the egg mixture, about 1/4 Cup
- Bake for 30 minutes or until the centers are cooked through completely
