Now that the second half of the school year is here, we’re reassessing what has been working and what hasn’t. While we have a few good breakfast options that work for us on those busy mornings, we’re starting to get bored of them. That’s where these Breakfast Bites come in!
These Breakfast Bites are the ultimate solution for busy mornings! Packed with protein, customizable, and easy to make, they’re the perfect grab-and-go option for the whole family. Made in a muffin tin, these bite-sized breakfast egg muffins are a great way to start your day on the right note.
These breakfast egg bites are a must-try for anyone looking for healthy breakfast ideas that are quick, delicious, and portable. Whether it’s your first time making them or you make them every week, they’re sure to become a staple in your rotation of breakfast recipes! Let’s walk through this great recipe step by step to create these delicious and versatile bites!
Can I use fresh potatoes instead of frozen hashbrowns?
Yes! Just make they’re shredded and pat them dry to remove excess water content. This helps keep the perfect texture and prevents sogginess.
What type of breakfast sausage works best?
You can use any meat of your choice, including uncured bacon, turkey sausage, or even vegetarian alternatives. No matter what you use, be sure to cook thoroughly before adding to the muffin cups.
Do I need to thaw the hashbrowns first?
No, frozen hashbrowns work perfectly and help keep the process quick. If using fresh potatoes, ensure they’re dry before use.
Can I make these dairy-free?
Definitely! This is an easy one, just substitute the milk with a non-dairy option like almond or oat milk, and use dairy-free cheese for a plant-based version. My favorite dairy-free cheese brands include Daiya, Violife and Follow Your Heart.
How do I ensure the eggs cook evenly?
Mix the egg mixture thoroughly in a mixing bowl and pour evenly into the cups. Baking at 375°F ensures consistent, slow and steady cooking, but if needed, check with a toothpick to see if the centers are set.
How can I make these spicy?
Take your pick- add diced jalapeños, a splash of hot sauce, or a pinch of garlic powder to the base recipe for a flavorful kick!
Can I add vegetables?
Absolutely! Diced bell peppers, spinach, or red peppers are excellent choices. Just be mindful of the water content in your veggies; sauté them beforehand for best experiences. Want to increase the healthiness even more? Use egg whites for a lighter option.
What about picky eaters?
One of my favorite things about this recipe is that you can customize each muffin cup to suit individual preferences! Add more cheese for kids or pick a meat or veggie they love {or at least tolerate}.
How long do these stay fresh?
You can keep these fresh by storing in an airtight container in the refrigerator for up to 3 days. These bites are also freezer-friendly for up to 2 months when wrapped in plastic wrap or placed in a plastic bag- making them a great heat-and-eat breakfast for on-the-go!
How do I reheat them?
For a quick reheat, microwave for 20-30 seconds or pop them into a toaster oven for a crispier texture.
Serving Suggestions
Need to bulk these up? Pair these breakfast bites with a fresh side like fruit salad or yogurt for a complete meal. For a hearty breakfast, serve alongside breakfast burritos or roasted potato nuggets. These are also perfect as part of a meal prep plan for busy days!
What supplies do you need to make Breakfast Bites in Muffin Tins?
To make these delicious bite sized breakfast casseroles, you’ll need:
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- Muffin tin
- Cupcake linkers or cooking spray
- Large and medium mixing bowls
- Whisk
- Measuring Cups and Spoons
- Spatula or spoon
- Butter knife
- Wire rack
- Optional: Silicone muffin pan for easy removal
Step by Step Guide
Ready to cook? Grab the printable recipe card at the bottom of this post and come back here to get started!
First time making these? Preheat your oven to 375°F and grease a 12-cup muffin tin with nonstick cooking spray or line with cupcake liners for easier cleanup.
Divide the frozen hashbrowns evenly among the muffin cups, filling them halfway.
Top the hashbrowns with cooked sausage and shredded cheese, ensuring small pieces fit neatly into the cups.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper to create an even egg mixture. Pour the mixture over each muffin cup until nearly full.
Place the muffin tray in the preheated oven and bake for 30 minutes or until the tops are set and the edges are golden brown.
Let the bites cool in the pan for 5 minutes, then use a butter knife to loosen and transfer them to a wire rack. Serve warm or store for later!
Hungry for More?
Want more delicious breakfast recipes? Try these:
- Almond Apricot Bars
- Easy Egg Breakfasts in a Jar
- Apricot Cashew Bars
- Mini Egg, Pepper & Bacon Bites
- Mini Freezer Bagels
Breakfast Bites
Breakfast Bites are easy, customizable, and protein-packed egg muffins made with hashbrowns, sausage, and cheese—perfect for busy mornings or meal prep!
Ingredients
- 4 cups frozen shredded hashbrowns
- ½ pound breakfast sausage, cooked
- 2 cups shredded cheddar cheese
- 8 eggs
- 1 cup milk
- Salt and pepper
- Parsley for garnish, optional
Instructions
Preheat the oven to 375 degrees and grease a 12-cup muffin pan with nonstick cooking spray.
Fill each muffin cup halfway full of frozen hashbrowns.
Top with cooked sausage and shredded cheese.
In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour the mixture over the top of each cup.
Garnish with parsley, if desired.
Place in the oven to bake for 30 minutes, until the eggs are fully cooked and set.
Allow to cool in the pan for five minutes, then serve.
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