Ingredients
6 large eggs
¾ cup cottage cheese (full-fat recommended)
½ cup cooked sausage (pork, turkey, or plant-based)
½ cup shredded cheddar cheese
¼ tsp garlic powder
¼ tsp salt
⅛ tsp black pepper
Optional: diced veggies (spinach, bell pepper, onions), paprika, or Dijon mustard
Instructions
Preheat oven to 350°F (175°C). Lightly grease a muffin tin or use silicone liners.
In a skillet, cook and crumble sausage. Set aside.
In a blender, combine eggs, cottage cheese, garlic powder, salt, and pepper. Blend until smooth.
Fold in cooked sausage and shredded cheese.
Pour the mixture evenly into 12 muffin cups, filling each about ¾ full.
Bake for 22–25 minutes, or until set and lightly golden.
Let cool slightly before removing. Serve warm or refrigerate for later.
Notes
For extra flavor, add 1 tsp Dijon mustard or 1 tbsp chopped chives.
Store in the fridge up to 5 days, or freeze individually for up to 3 months.
Reheat in the microwave (wrapped in a damp towel) for 30 seconds, or in the oven at 300°F for 8 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 105 kcal
- Sugar: 0.6g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1.2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 105mg