Rustic Breakfast Egg Bites

Rustic Breakfast Egg Bites baked golden brown in a muffin tin, filled with sausage, potatoes, cheddar cheese, and fresh chives, set on a marble surface with a soft white towel. — Rustic Breakfast Egg Bites – savory sausage, potato, and cheese baked into golden egg cups, perfect for meal prep or brunch.

Rustic Breakfast Egg Bites are the perfect make-ahead recipe for busy mornings, brunch parties, or even a cozy weekend breakfast. Packed with savory sausage, tender potatoes, and melted cheddar cheese, each bite is hearty yet perfectly portioned. These little egg bakes combine all your breakfast favorites into a convenient muffin-size serving, making them ideal for meal prep or serving to a crowd.

What makes them extra special is the balance of flavors—smoky paprika, caramelized vegetables, and creamy eggs create a dish that feels both comforting and elevated. Plus, they reheat beautifully, so you can bake a batch on Sunday and enjoy a satisfying breakfast all week long.

Interestingly, baked egg dishes like this one have been enjoyed in various forms for centuries, from Italian frittatas to French clafoutis. Our version brings a rustic, American comfort-food spin with sausage and potatoes, giving you a homestyle breakfast in every bite.

Recipe Yield: 12 mini bakes

INGREDIENTS

10 large eggs
8 ounces breakfast sausage, casing removed
2 cups diced baby potatoes (parboiled until fork-tender)
1 small yellow onion, finely diced
1 red bell pepper, finely diced
1 cup shredded sharp cheddar cheese
½ cup whole milk
1 tbsp olive oil
½ tsp garlic powder
½ teaspoon smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp chopped fresh chives (plus more for garnish)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with nonstick spray or olive oil.

2. Cook the sausage:
In a skillet over medium heat, warm olive oil. Add sausage, breaking it apart with a spatula. Cook for 5–6 minutes until browned and fully cooked. Remove with a slotted spoon and set aside.

3. Sauté vegetables:
In the same skillet, add onions, bell pepper, and parboiled potatoes. Cook for 4–5 minutes until softened and lightly golden. Remove from heat and let cool slightly.

4. Whisk egg mixture:
In a large bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and black pepper until well combined. Stir in half of the cheddar cheese and the chopped chives.

5. Assemble mini bakes:
Divide the sausage and potato mixture evenly into muffin cups. Pour the egg mixture over the top, filling each about ¾ full. Sprinkle with remaining cheddar cheese.

6. Bake and serve:
Bake for 18–22 minutes, or until eggs are set and tops are golden. Cool for 5 minutes before removing from pan. Garnish with fresh chives and serve warm.

Helpful Tips to Perfect This Recipe

Parboil the Potatoes for Best Texture: Pre-cooking the potatoes ensures they become tender without releasing too much starch during baking. This step makes every bite creamy yet structured.
Don’t Overfill Muffin Cups: Leaving space at the top allows the eggs to puff up slightly without overflowing. This keeps the mini bakes neat and picture-perfect.
Add Extra Flavor with Cheese Variety: Mix cheddar with Monterey Jack or Gruyère for a richer flavor profile. Using a blend of cheeses creates a melty, gourmet finish.

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