BREAKFAST SAUSAGE EGG BITES
(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
Method:
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.