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Caramelized Onion & Chicken Sausage Egg Bites With Sweet Potato ‘Crust’
You’ll hardly miss your standard bacon, egg, and cheese after taking the first bite of this alternative made with chicken breakfast sausages, sage-studded caramelized onions, and a sweet potato crust. Prep a batch of these egg bites for no-brainer breakfasts on busy mornings—or, if you’re feeling ambitious, go the extra mile and pair them with a high-fiber side like avocado toast or chia seed pudding to seriously seize the day.
Pro tip: Depending on the size or width of your sweet potato rounds, the egg mixture may seep below them, so the “crust” is covered once the egg bites are fully cooked. No biggie! You’ll get a fun surprise when you bite in and taste the sneaky sweet potato layer at the bottom.
The egg bites will last three to five days in the refrigerator or up to one month in the freezer. To reheat, microwave for 30 to 60 seconds.
Recipe information
Total Time
50 minutes
Yield
12 egg bites/6 servings (2 egg bites per serving)
Ingredients
½
1½
1
8
8
6
1
Preparation
Step 1
Preheat your oven to 375°F. Prepare a muffin pan, either by generously greasing with olive oil spray or lining with silicone muffin cup liners.
Step 2
Lightly spray sweet potato rounds with olive oil, place on a baking sheet, and bake in the heated oven for 10 minutes.
Step 3
While the sweet potatoes bake, heat olive oil in a small sauté pan over medium heat. Once the oil is hot, add onions and sage. Cook, stirring occasionally, for 10 minutes, or until the onions turn translucent and slightly browned.
Step 4
While the onions cook, heat frozen breakfast sausages in a bowl in the microwave for 90 seconds, then chop up into crumbles.
Step 5
In a bowl, combine eggs, egg whites, chicken sausage crumbles, and cooked onions. Season with salt and pepper, and mix well.
Step 6
Place one sweet potato round in the bottom of each muffin cup, then pour in an equal amount of the egg mixture.
Step 7
Bake for about 25 minutes or until the egg bites have risen and are slightly firm to the touch. Let cool for at least five minutes before removing from the muffin pan.