Go Back
–+ servings
Six turkey sausage and Pepper Jack egg bites with melted cheese, red bell pepper, and green onions arranged on a plate over a rustic wood table.

Turkey Sausage and Pepper Jack Egg Bites

Nesting Lane
Turkey Sausage and Pepper Jack Egg Bites are a high-protein breakfast made for easy meal prep and busy mornings.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

Large Skillet
Standard 12-cup muffin pan
Blender
Cutting Board
Sharp Knife
Wooden Spoon
Instant-read Thermometer

Ingredients
 

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Generously coat a standard 12-cup muffin pan with nonstick cooking spray.
  • Place a large skillet over medium heat. Add the turkey sausage and cook for 6 to 8 minutes, breaking it into small pieces as it cooks.
  • Add the red bell pepper and cook for 2 minutes, stirring occasionally.
  • Remove the skillet from the heat.
  • Add the eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper to a blender. Blend for 20 to 30 seconds or until smooth.
  • Divide the sausage and bell pepper evenly among the prepared muffin cups.
  • Sprinkle the green onions and pepper Jack cheese evenly over the sausage mixture.
  • Pour the egg mixture into each muffin cup, filling it about ¾ full.
  • Bake for 18 to 22 minutes or until the centers are set and reach 160 degrees F.
  • Let the egg bites cool in the pan for 5 minutes.
  • Run a knife around the edges of each egg bite.
  • Carefully remove the egg bites from the pan.

Notes

Tips and Tricks

Dice the pepper finely - Small pieces cook quickly and spread more evenly through the egg bites.
Grease the pan generously - Egg bites can stick around the edges, even in a nonstick muffin pan.
Break up the sausage - Keep the sausage pieces small so every egg bite gets an even amount.
Leave room in the cups - Fill each muffin cup about ¾ full to prevent the egg mixture from spilling as it bakes.
Watch the final few minutes - Remove the egg bites once the centers reach 160 degrees F. Baking them too long can make them dry.

Storing and Reheating

Store in the refrigerator - Let the egg bites cool completely. Place them in an airtight container and refrigerate for up to 4 days.
Freeze for later - Wrap the cooled egg bites individually and place them in a freezer-safe container. Freeze for up to 2 months.
Reheat in the microwave - Place two refrigerated egg bites on a microwave-safe plate. Heat for 30 seconds, then continue in 10-second intervals until warm.
Reheat from frozen - Thaw the egg bites in the refrigerator overnight before reheating. For faster results, microwave them from frozen at 50% power until thawed, then heat at full power until warm.

Nutrition

Calories: 353kcalCarbohydrates: 3gProtein: 25gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 303mgSodium: 791mgPotassium: 319mgFiber: 0.4gSugar: 2gVitamin A: 957IUVitamin C: 17mgCalcium: 176mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane