Ryn’s Favorite Egg Bites

Ingredients:

  • 8 large eggs
  • 1 cup cottage cheese
  • 1½ cups shredded cheddar cheese, divided
  • 1 pound breakfast sausage, cooked and crumbled
  • Salt and pepper, to taste
  • Onion powder, to taste

Directions:

  1. Preheat the oven to 375°F and lightly grease a muffin tin with cooking spray.
  2. In a blender, combine the eggs, cottage cheese, 1 cup of the shredded cheddar cheese, salt, pepper and onion powder. Blend until smooth.
  3. Stir the cooked, crumbled breakfast sausage into the egg mixture.
  4. Fill each muffin cup about two-thirds full. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the tops.
  5. Bake for 25 minutes, or until the egg muffins are set and lightly golden.
  6. Let cool for a few minutes before removing from the muffin tin. Serve warm or refrigerate for an easy grab-and-go breakfast.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Ingredients:

  • 8 large eggs
  • 1 cup cottage cheese
  • 1½ cups shredded cheddar cheese, divided
  • 1 pound breakfast sausage, cooked and crumbled
  • Salt and pepper, to taste
  • Onion powder, to taste

Directions:

  1. Preheat the oven to 375°F and lightly grease a muffin tin with cooking spray.
  2. In a blender, combine the eggs, cottage cheese, 1 cup of the shredded cheddar cheese, salt, pepper and onion powder. Blend until smooth.
  3. Stir the cooked, crumbled breakfast sausage into the egg mixture.
  4. Fill each muffin cup about two-thirds full. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the tops.
  5. Bake for 25 minutes, or until the egg muffins are set and lightly golden.
  6. Let cool for a few minutes before removing from the muffin tin. Serve warm or refrigerate for an easy grab-and-go breakfast.