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(Yields 1lb of sausage, and 12 egg bites)

Breakfast Sausage:

½ lb – Lean Ground Beef

½ lb – Ground Pork

1 tsp – Poultry Seasoning

1 tsp – Kosher Salt

¼ tsp – Black Pepper, fine ground

¼ tsp – Onion Powder

¼ tsp – Garlic Powder

¼ tsp – Crushed Chili Flakes

Egg Bites:

12 – Large Eggs

½ tsp – Kosher Salt

¼ tsp – Black Pepper

1 Cup – Cheddar Cheese, grated

¾ Cup – Breakfast Sausage, browned

½ Red Onion, small dice, sauteed

1/3 Cup, Spinach, cooked and chopped fine


Breakfast Sausage:

  • Add all ingredients to the bowl of a stand mixer fitted with paddle attachment. Mix on medium low speed for about 30-45 seconds until well combined. Use half the mixture for the Egg Bite recipe, and package and freeze the remaining sausage for other uses.


Egg Bites:

  • Set oven to 325°F. Spray a muffin tin and place inside a large high sided roasting pan. Boil 1 litre of water. (This will be used to create a water bath).
  • Using a blender, blend together eggs, salt and black pepper until completely combined and are not streaky with egg white. Transfer the eggs to pourable container.
  • In the muffin tin, divide the sauteed onion, cooked spinach, browned sausage, and cheddar cheese evenly careful not to fill the cups too full. They should be about ½ – ¾ loosely filled.
  • Pour the egg mixture into each muffin cup until liquid just reaches the rim or slightly under.
  • Pour the boiling water into the roasting pan until it comes up about ½ – way up the sides of the muffin tin.
  • Carefully place in the pre-heated oven and bake uncovered for 30 minutes.
  • Remove from oven and lift muffin tin from water bath. Use a paring knife, loosen each egg bite from the edges to carefully lift out and transfer to a cooling rack.
  • Egg bites can either be enjoyed immediately while hot or can be stored in a sealed container in fridge or freezer to be reheated later.


Note: One 142 g container of fresh baby spinach will yield about 1/3-1/2 Cup of spinach once cooked. Enough for 1 recipe of egg bites.

Other Filling Options: Sauteed Bell Peppers, Green Onion, Bacon, Sauteed Mushrooms, Chopped Sundried Tomatoes, Feta, Sauteed Kale

Curated by Chef Anna Borys for the December 2023 edition of Cattle Country.

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