Egg Bites With Kale and Turkey Sausage
Egg bites with kale and turkey sausage are pleasantly savory and somewhat creamy when eaten fresh from the oven. They’re like scrambled eggs in a muffin shape. Eat them warm or cold and you might not even need a plate!
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I had no idea the convenience I’d been missing before I started making them. I keep these little gems at arm’s reach in my freezer and make them almost weekly.
Here are some other tasty ideas you can add to egg bites:
- Ham ~ great idea for leftover holiday ham
- Shrimp or crab ~ this makes a rich and succulent seafood egg bite
- Green onions ~ tops only for Low FODMAP
- Fresh spinach
- Broccoli
- Chunky salsa
- Cottage cheese ~ omit the milk if adding cottage cheese
- Garlic or onion powder ~ Low FODMAP substitutes if needed
To make these protein rich egg bites you will need these ingredients:
- Lg eggs
- Milk or any dairy-free substitute ~ I used macadamia nut milk
- Ground sausage ~ I used my healthy homemade turkey and sage breakfast sausage recipe, Low FODMAP recipe
- Grated cheese ~ any flavor, dairy-free option if needed
- Kale
- Salt
- Peppers ~ green, sweet, or jalapeno
- Other add-in options
Egg bites can be stored in the refrigerator for up to four days or in the freezer up to two months. Defrosting a frozen egg bite takes less than one minute, so it’s a fast way to grab some extra protein.
Toasted English muffins make a perfect breakfast sandwich for breakfast on the go, and kids love them too.
Enjoy!
Egg Bites with Kale and Turkey Sausage
Ingredients
- 9 Lg Eggs
- 1/2 Cup Milk or non-dairy substitute ~ I used Macadamia milk
- 1 + 1/2 Cup Cooked ground turkey sausage ~ See my recipe in Notes below
- 1 + 1/4 Cup Grated cheese ~ any flavor or dairy-free if preferred
- 1/2 to 3/4 Cup Chopped fresh kale ~ no stems
- 1/2 Cup Sweet pepper ~ chopped finely
- 1/2 tsp Salt
- 1/4 tsp Ground pepper
Instructions
- Preheat oven to 350 F.
- Lightly grease muffin tin or use silicone cups.
- In a medium mixing bowl whisk eggs together with milk.
- Stir in remaining ingredients, reserving about 1/2 cup of cheese to sprinkle over top.
- Divide mixture between 12 muffin cups. Sprinkle some cheese over each egg bite.
- Bake for 18 - 20 minutes.
- Store in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
