Sausage and Gruyère Egg Bites (Freezer-Friendly)
Sausage and Gruyère Egg Bites (Freezer-Friendly)
Ingredients
- 1 pound breakfast sausage, crumbled
- 4 ounces Gruyère cheese, shredded
- 12 extra-large eggs
- 1/2 cup evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- as needed cooking spray
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
⏱️ 5 min•🌡️ 325
- 2
In a large skillet over medium heat, brown the breakfast sausage, breaking it into small crumbles as it cooks. Drain off any excess fat and set aside to cool slightly.
⏱️ 10 min
- 3
In a blender, combine the extra-large eggs, evaporated milk, salt, and freshly ground black pepper. Blend on high until the mixture is completely smooth and well-emulsified, about 30-60 seconds.
⏱️ 2 min
- 4
Evenly distribute the cooked sausage crumbles into the bottom of each prepared mini muffin cup. Follow with a generous sprinkle of shredded Gruyère cheese over the sausage in each cup.
⏱️ 5 min
- 5
Carefully pour the blended egg mixture over the sausage and cheese in each muffin cup, filling them almost to the top.
⏱️ 3 min
- 6
Bake for 20-25 minutes, or until the egg bites are set and lightly golden around the edges. A toothpick inserted into the center should come out clean.
⏱️ 25 min•🌡️ 325
- 7
Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes before carefully removing them. Transfer the egg bites to a wire rack lined with parchment paper to cool completely.
⏱️ 15 min
- 8
Once completely cooled, transfer the egg bites to a freezer-safe bag or airtight container. They can be stored in the freezer for several weeks.
- 9
To reheat from frozen, place two egg bites in a microwave-safe glass container, cover with a damp paper towel, and microwave on high for 60-90 seconds, or until heated through.
Kitchen Tools
Nutrition Facts (per serving)
Sausage and Gruyère Egg Bites (Freezer-Friendly)
Ingredients
- 1 pound breakfast sausage, crumbled
- 4 ounces Gruyère cheese, shredded
- 12 extra-large eggs
- 1/2 cup evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- as needed cooking spray
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
⏱️ 5 min•🌡️ 325 - 2
In a large skillet over medium heat, brown the breakfast sausage, breaking it into small crumbles as it cooks. Drain off any excess fat and set aside to cool slightly.
⏱️ 10 min - 3
In a blender, combine the extra-large eggs, evaporated milk, salt, and freshly ground black pepper. Blend on high until the mixture is completely smooth and well-emulsified, about 30-60 seconds.
⏱️ 2 min - 4
Evenly distribute the cooked sausage crumbles into the bottom of each prepared mini muffin cup. Follow with a generous sprinkle of shredded Gruyère cheese over the sausage in each cup.
⏱️ 5 min - 5
Carefully pour the blended egg mixture over the sausage and cheese in each muffin cup, filling them almost to the top.
⏱️ 3 min - 6
Bake for 20-25 minutes, or until the egg bites are set and lightly golden around the edges. A toothpick inserted into the center should come out clean.
⏱️ 25 min•🌡️ 325 - 7
Remove the muffin tin from the oven and let the egg bites cool in the tin for 5 minutes before carefully removing them. Transfer the egg bites to a wire rack lined with parchment paper to cool completely.
⏱️ 15 min - 8
Once completely cooled, transfer the egg bites to a freezer-safe bag or airtight container. They can be stored in the freezer for several weeks.
- 9
To reheat from frozen, place two egg bites in a microwave-safe glass container, cover with a damp paper towel, and microwave on high for 60-90 seconds, or until heated through.