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Homemade bacon sausage and cheese egg bites plated on a white serving dish from Reynaldo’s Cocina.
Reynaldo’s Cocina 📍

Bacon Sausage and Cheese Egg Bites

Fluffy homemade egg bites loaded with crispy bacon, savory breakfast sausage, and melted cheese. Perfect for easy breakfast meal prep, brunch, or quick weekday mornings.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 egg bites
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Egg Bites
  • 10 large eggs
  • 1/2 cup milk
  • 1 cup breakfast sausage cooked and crumbled
  • 6 slices bacon cooked and chopped
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Cavender's Greek Seasoning
Cooking spray
Optional Finish
  • Extra cheddar cheese

Equipment

  • - Muffin tin
  • Large skillet
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spoon
  • Cooling rack

Method

  1. Preheat oven to 350 degrees.
  2. Grease a muffin tin with cooking spray.
  3. Cook the breakfast sausage until fully cooked and crumble.
  4. Cook the bacon until crisp and chop into small pieces.
  5. Drain excess grease from both meats.
  6. Add eggs to a mixing bowl.
  7. Add milk, garlic powder, onion powder, and Cavender's Greek Seasoning.
  8. Whisk until smooth and fully combined.
  9. Fold in the cooked sausage, chopped bacon, and shredded cheddar cheese.
  10. Mix until evenly distributed.
  11. Divide the mixture evenly among the muffin cups.
  12. Fill each cup approximately 3/4 full.
  13. Top with extra cheddar cheese if desired.
  14. Bake for 18 to 22 minutes until the egg bites are set and lightly golden on top.
  15. Allow the egg bites to rest for 5 minutes.
  16. Remove from the muffin tin and serve warm.
  17. Refrigerate leftovers for meal prep if desired.

Notes

• Cook the bacon and sausage beforehand to remove excess moisture and improve texture.
• Cavender's Greek Seasoning adds plenty of savory flavor without needing extra pepper.
• Avoid overbaking because the egg bites continue setting after they come out of the oven.
• Fill the muffin cups only about 3/4 full since the eggs will expand while baking.
• Let the egg bites cool slightly before removing them from the pan.
• These reheat exceptionally well for breakfast meal prep throughout the week.
• Store in an airtight container and reheat for 20 to 30 seconds in the microwave.
• A little extra cheddar on top creates a nice golden finish.
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