Sausage and Gruyere Egg Bites
There are few things more frustrating than starting your day hungry, short on time, and staring down an overpriced breakfast you know you could make better at home. That is exactly what pushed me to start making these sausage and gruyere egg bites. Starbucks charges over five dollars for two, and while they are good, they are not magical. They are just eggs done correctly. Once I realized that, I wanted a freezer friendly version that actually reheats well and does not turn dry or spongy.
Eggs can be tricky, especially when freezing and reheating. The secret comes down to fat and proper blending. Fat prevents egg proteins from tightening too much, which is what keeps these bites soft and pillowy instead of rubbery. Blending the eggs with evaporated milk creates a smooth, stable mixture where everything is evenly distributed. Evaporated milk works especially well because it has less free water than regular milk, enough fat to protect the texture, and extra milk proteins that help keep the eggs tender.
The sausage and gruyere make these feel rich and satisfying without being heavy. Baking them low and slow keeps the texture just right. One batch makes twenty four egg bites for a fraction of the cost, and they reheat beautifully whenever you need them.
Enjoyyy! ❤️
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🧾 Ingredients 🧾
14 large eggs
One 12 fluid ounce can evaporated milk
1 teaspoon salt
1/4 teaspoon black pepper
1 pound breakfast sausage
7 ounces gruyere cheese, freshly grated
👨🍳 Instructions 👨🍳
1) Preheat your oven to 325 F.
2) Prepare a muffin tin by generously spraying each cavity with nonstick spray or brushing with oil. This recipe makes 24 egg bites. You may bake in batches using a standard 12 cup muffin pan or use a large 24 cup muffin pan if you have one. Proper greasing is important to prevent sticking.
3) Place a pan over medium heat and add the breakfast sausage. Cook the sausage, breaking it apart as it browns, until fully cooked through. The pieces should be small enough to fit comfortably in the muffin cups and allow the egg mixture to pour around them. Remove from heat and set aside.
4) While the sausage cooks, grate the gruyere cheese using the larger holes on a box grater. This helps the cheese melt evenly throughout the egg bites.
5) Add the eggs, evaporated milk, salt, and black pepper to a blender. Blend for about forty-five seconds, until the mixture is fully combined and slightly aerated. This blending step helps create a tender, uniform texture.
6) Add about one tablespoon of the cooked sausage to each muffin cavity. Evenly distribute the grated gruyere cheese across all the muffin cups.
7) Carefully pour the egg mixture into each muffin cavity, filling just below the rim. The eggs will expand slightly as they cook. Because the sausage and cheese may prevent the eggs from settling evenly, gently tap or shake the pan to level the mixture, then add more egg mixture as needed.
8) Bake at 325 F for 20 to 25 minutes, or until the egg bites are fully set in the center. They should be just set and pale, not browned.
⏲️ Storage & Reheating ⏲️
If serving immediately
Allow the egg bites to cool in the pan for about five minutes before removing and serving.
If storing in the refrigerator
Allow the egg bites to cool for ten to fifteen minutes. Arrange them in a single layer on a parchment lined sheet tray and refrigerate for about three hours until fully chilled. Once chilled, transfer to an airtight container or sealed plastic bag. To reheat, place the desired number of egg bites on a plate, cover with a damp paper towel, and microwave in thirty second intervals until hot, about sixty seconds total.
If storing in the freezer
Allow the egg bites to cool for ten to fifteen minutes. Arrange them in a single layer on a parchment lined sheet tray and freeze for at least three hours until solid. Transfer the frozen egg bites to an airtight container or freezer bag. To reheat from frozen, place the desired number on a microwave safe plate or container, cover with a damp paper towel, and microwave in thirty second intervals until heated through, about two minutes total.
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