A full breakfast spread in bite-sized form.

Easy Chicken Sausage Egg Bites

Prep Time: 5 min | Cook Time: 20 min | Servings: 1

Few breakfast hacks get the job done quite like a protein-packed egg bite. They’re easy to make, freeze beautifully, and reheat in under a minute. In other words, they’re a simple, satisfying way to turn a full breakfast spread into a fun-size, weekday-ready hero. Bonus: you finally get to justify owning that muffin tin.

To keep things interesting, we’ve built a trio of egg bite variations featuring our better-for-you chicken sausages. There’s a zesty Southwestern-inspired version starring Melty Cheddar, a Mediterranean-leaning Italian Herb option with sun-dried tomatoes and spinach, and a classic chive-forward bite anchored by Classic Roasted Chicken Sausage. Start with a simple egg and cottage cheese base for ultra-fluffy eggs, add your mix-ins, and you’ve got breakfast covered all week long.

See Recipe

SERVING MULTIPLIER:

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4X

Ingredients

Egg Bite Base

8 large eggs
½ cup whole-milk cottage cheese
salt and freshly ground black pepper, to taste

Southwestern-style Egg Bites

1 Classic Roasted Chicken Sausage, diced
¼ cup bell pepper, diced
2 tablespoons red onion, diced
2 tablespoons black beans
1 ½ teaspoon jalapeño, diced
Fresh cilantro, for serving
Hot sauce, for serving

Italian Herb & Sun-Dried Tomato Egg Bites

1 Italian Herb Chicken Sausage, casing removed and crumbled
¼ cup sun-dried tomatoes, chopped
¼ teaspoon Italian seasoning
Handful of spinach

Melty Cheddar Chive Egg Bites

1 Melty Cheddar Chicken Sausage, sliced into coins
2 tablespoons shredded cheddar cheese
1 tablespoon chopped chives
Freshly ground black pepper, to taste

Instructions

Prep Time: 5 min | Cook Time: 20 min | Servings: 1
1
Preheat the oven to 350°F. Lightly grease a nonstick muffin tin or coat with cooking spray.
2
Whisk the eggs and cottage cheese together in a large bowl until fully combined. Season with salt and pepper. Want a lighter, airier texture? Blend the eggs and cottage cheese in a blender until smooth.
3
Divide your sausage and desired mix-ins evenly among the muffin cups, then pour the egg mixture over the top, filling each about three-quarters full.
4
Bake for 18–20 minutes, or until the eggs are set. Let cool slightly before removing from the tin, then serve.