Sausage and Cheddar Egg White Bites
Make these sausage and cheddar egg white bites for the perfect grab-and-go high protein breakfast option.
The best thing I can do on Sundays to set myself up for a good week ahead is meal prep breakfast. Sausage and cheddar egg white bites are one of my favorite things to prep ahead because they are easy to make, high in protein and there are multiple ways to reheat them (instructions can be found below).
These sausage and cheddar egg white bites are made with just seven simple ingredients, but are easily customizable if you prefer to add veggies such as bell pepper, mushrooms or spinach.
These sausage and cheddar egg white bites can be enjoyed on their own or can be sandwiched between an English muffin for a quick breakfast sammie.
Ingredients
Egg whites: this recipe calls for one 16oz carton of egg whites. No measuring required!
Cottage cheese: cottage cheese boosts the protein content and improves the texture of the egg bites.
Breakfast sausage: use a savory breakfast sausage vs sausage sweetened with maple syrup.
Cheddar cheese: grate your own from a block of cheese.
Seasoning: simply seasoned with garlic powder, salt and black pepper.
Equipment
Blender
Muffin tin
Sauté pan
Cheese grater
Wooden spoon
Ladle
Instructions
Preheat the oven to 350°F and grease a 12 cup muffin tin.
Heat a pan over medium heat. Add the breakfast sausage, crumble with a wooden spoon and cook until browned through, about 5-6 minutes.
In the base of a blender, combine the egg whites, cottage cheese, garlic powder, salt and black pepper. Blend on low for 20 seconds.
Next, add breakfast sausage and cheddar cheese and mix to combine. Use a ladle to pour the mixture into the muffin tin. Fill each cup 3/4 full.
Bake the egg white bites for 25-30 minutes, or until the centers are no longer liquid.
Allow the egg white bites to cool for 10 minutes before removing them from the muffin tin.
Tips
- For the best taste and texture, grate your own cheese.
- The egg bites will puff up a lot while baking, but they will shrink again as they cool.
- To avoid rubbery egg white bites, do not over bake.
How to Reheat Sausage and Cheddar Egg White Bites
Oven: bake at 350°F for 10 minutes for refrigerated egg bites, 15 minutes for frozen, or until warmed through.
Air fryer: air fry at 400°F for 5 minutes for refrigerated egg bites, 8 minutes for frozen.
Microwave: wrap egg white bites in a paper towel and microwave for 30 seconds for refrigerated, 45 seconds for frozen.
Substitutions
Egg whites: if you’d like to use whole eggs instead, 16oz of egg whites equals about 10 large eggs.
Sausage: breakfast chicken sausage can be used for a lower fat option.
Cheddar: gouda, Monterey Jack and havarti can be used instead
More Breakfast Recipes You’ll Love
- Veggie Egg White Bites
- Spinach Feta Egg White Wrap
- Breakfast Burritos with Potatoes
- Southwest Frittata
- Oat Flour Banana Chocolate Chip Muffins
If you make these Sausage & Cheddar Egg White Bites, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Sausage and Cheddar Egg White Bites
Ingredients
- 16 oz egg whites
- 1/2 lb breakfast sausage
- 1/2 cup full fat cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F and grease a 12 cup muffin tin.
- Heat a pan over medium heat. Add the breakfast sausage, crumble with a wooden spoon and cook until browned through, about 5-6 minutes.
- In the base of a blender, combine the egg whites, cottage cheese, garlic powder, salt and black pepper. Blend on low for 20 seconds.
- Add breakfast sausage and cheddar cheese and mix to combine. Use a ladle to pour the mixture into the muffin tin. Fill each cup 3/4 full.
- Bake egg white bites for 25-30 minutes, or until the centers are no longer liquid. Allow the egg white bites to cool for 10 minutes before removing them from the muffin tin.
