Sausage, Spinach & Mushroom Egg Bites
These protein-packed sausage, spinach and mushroom egg bites are the perfect little breakfast snack to tide you over until your next meal.
:max_bytes(150000):strip_icc()/sausage-spinach-mushroom-egg-bites-beauty1x1-115-4b3432210a8e410bb5a9ed082e7ef577.jpg)
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 6 ounces pork breakfast sausage
- 4 ounces cremini mushrooms, thinly sliced (about 2 cups)
- 2 cups coarsely chopped baby spinach
- 8 large eggs
- 2/3 cup whole milk
- 1/2 teaspoon ground pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Instructions
- 1
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- 2
Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring often and breaking into crumbles, until browned and cooked through, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pan. Reduce heat to medium; add mushrooms and cook, stirring occasionally, until softened and browned in most spots, 6 to 8 minutes. Add spinach; cook, stirring constantly, until wilted, about 30 seconds. Transfer the vegetable mixture to the plate with the sausage. Let cool for 5 minutes.
- 3
Meanwhile, whisk eggs, milk, pepper, garlic powder, onion powder and salt in a large bowl until thoroughly blended. Stir in the cooled sausage and mushroom mixture. Divide the mixture among the prepared muffin cups, about 1/4 cup each.
- 4
Bake, rotating the pan front to back once, until puffed and set, 14 to 16 minutes. Let stand for 5 minutes before removing the egg bites from the pan.