Mulay's Egg Bites
Rated 5.0 stars by 1 users
Servings
12
There are so many different ways to make egg bites! Feel free to play around with this recipe mixing and matching ingredients, using Mulay's Breakfast links, ground, or chorizo, and swapping out the puff pastry crust for a hash brown one or none at all. But here you will find the basic steps for a go to Egg Bite recipe that can be as much a specialty treat and a grab 'n go option.
Ingredients
-
1 pkg Mulay’s Breakfast link or ground (you can use Chorizo too!)
1 pkg Puff Pastry
1 T oil (sunflower, avocado, or similar)
2 T Butter
2 c favorite veggies, lightly sautéed, season with salt & pepper - Ideas: asparagus, broccoli, onions, mushrooms, red peppers, spinach... one or mixed
1/2 c shredded cheese (optional) - Ideas: mozzarella, cheddar, asiago, brie, Munster.
6 Eggs, Beaten
(2 Muffin tins, 12 cup total)
Directions
Egg Bites: Link & Puff Pastry
Preheat oven to 350°F. Lay one sheet of puff pastry flat on counter with a little flour to keep from sticking. Roll out slightly to flatten. Cut the sheet in half, length wise, then cut each half into 3 sections. Repeat with second pastry sheet. You should have 6 squares per sheet. Press 1 square of pastry dough into each muffin cup (12 muffins) letting the edges rise above the lip of the cup.
In a large skillet add 1 T oil, 1 c water, and sausages. Cover and bring to a boil, cook for 5 min, remove lid and reduce heat to medium. Cook until golden brown, apx. 4 minutes. Let cool and slice into 1” pieces on bias, put into a bowl. Add butter to the same pan and sauté veggies until just tender. Transfer veggies to a bowl. Divide the sausages evenly into the prepared muffin tins. Follow with veggies and cheese. Whisk eggs in a large bowl, vigorously until well beaten. Ladle mixture over the sausage and veggie mixture, dividing it evenly, apx. 1/4 c between each cup. Bake until the tops are just beginning to brown, 20-25 minutes. Let cool on a wire rack for 5 minutes. Take a table knife and run it around the edges of each cup, loosening the Egg Bites. Remove gently. Serve warm with fresh fruit and potatoes. These hold well in the refrigerator and can be frozen for a quick grab and go breakfast!
Egg Bites: Link & No Crust
Preheat oven to 350°F. Coat 2 muffin tins (12 muffins) generously coating with cooking spray. In a large skillet add 1 T oil, 1 c water, and sausages. Cover and bring to a boil, cook for 5 min, remove lid and reduce heat to medium and cook until golden brown, apx. 4 minutes. Let cool and slice into 1” pieces on bias, put into a bowl. Add butter to the same pan and sauté veggies until just tender. Transfer veggies to a bowl. Divide the sausages evenly into the muffin tins. Follow with veggies and cheese. Whisk eggs in a large bowl, vigorously until well beaten. Ladle mixture over the sausage and veggie mixture, dividing it evenly, apx 1/4 c between each cup. Bake until the tops are just beginning to brown, 20-25 minutes. Let cool on a wire rack for 5 minutes. Take a table knife and run it around the edges of each cup, loosening the Egg Bites. Remove gently. Serve warm with fresh fruit and potatoes. These hold well in the refrigerator and can be frozen for a quick grab and go breakfast!
Egg Bites: Ground & Puff Pastry
Preheat oven to 350°F. Lay one sheet of puff pastry flat on counter with a little flour to keep from sticking. Roll out slightly to flatten. Cut the sheet in half, length wise, then cut each half into 3 sections. Repeat with second pastry sheet. You should have 6 squares per sheet. Press 1 square of pastry dough into each muffin cup (12 muffins) letting the edges rise above the lip of the cup.
In a large skillet heat 1 T oil over medium high heat. Add sausage and cook, stirring and chopping fine until done, apx 8 min. Let cool and put into a bowl, set aside. Add butter to the same pan and sauté veggies until just tender. Transfer veggies to a bowl. Divide the sausages evenly into the prepared muffin tins. Follow with veggies and cheese. Whisk eggs in a large bowl, vigorously until well beaten. Ladle mixture over the sausage and veggie mixture, dividing it evenly, apx 1/4 c between each cup. Bake until the tops are just beginning to brown, 20-25 minutes. Let cool on a wire rack for 5 minutes. Take a table knife and run it around the edges of each cup, loosening the Egg Bites. Remove gently. Serve warm with fresh fruit and potatoes. These hold well in the refrigerator and can be frozen for a quick grab and go breakfast!
Egg Bites: Ground & No Crust
Preheat oven to 350°F. Coat 2 muffin tins (12 muffins) generously coating with cooking spray. In a large skillet heat 1 T oil over medium high heat. Add sausage and cook, stirring and chopping fine until done, apx 8 min. Let cool and put into a bowl, set aside. Add butter to the same pan and sauté veggies until just tender. Transfer veggies to a bowl. Divide the sausages evenly into the muffin tins. Follow with veggies and cheese. Whisk eggs in a large bowl, vigorously until well beaten. Ladle mixture over the sausage and veggie mixture, dividing it evenly, apx 1/4 c between each cup. Bake until the tops are just beginning to brown, 20-25 minutes. Let cool on a wire rack for 5 minutes. Take a table knife and run it around the edges of each cup, loosening the Egg Bites. Remove gently. Serve warm with fresh fruit and potatoes. These hold well in the refrigerator and can be frozen for a quick grab and go breakfast!