Bruschetta Egg Bites
-
4 oz. Galbani® Mozzarella Cheese, shredded
-
2 all-natural chicken sausages, cooked and chopped
-
8 eggs
-
1/4 cup white onion, chopped
-
1/2 cup tomatoes, diced
-
2 garlic cloves, chopped
-
1 tsp. garlic powder
-
salt and pepper, to taste
Preheat oven to 325°F. In a large bowl, add all ingredients (excluding the mozzarella, tomatoes, and onions), and whisk until well combined.
Divide the tomatoes, onions, and mozzarella cheese evenly among the muffin tins.
Use a ladle or large spoon to pour egg mixture over the tomato mixture in each of the 12 muffin tins.
Place in oven and bake for 35-40 minutes or until cooked through. To check if they’re done, insert a toothpick into the middle of a cup. If nothing is gooey, you’re good to go.
- We recommend use silicone baking cups. They are no-mess and the eggs easily pop out.
-
4 oz. Galbani® Mozzarella Cheese, shredded
-
2 all-natural chicken sausages, cooked and chopped
-
8 eggs
-
1/4 cup white onion, chopped
-
1/2 cup tomatoes, diced
-
2 garlic cloves, chopped
-
1 tsp. garlic powder
-
salt and pepper, to taste
Preheat oven to 325°F. In a large bowl, add all ingredients (excluding the mozzarella, tomatoes, and onions), and whisk until well combined.
Divide the tomatoes, onions, and mozzarella cheese evenly among the muffin tins.
Use a ladle or large spoon to pour egg mixture over the tomato mixture in each of the 12 muffin tins.
Place in oven and bake for 35-40 minutes or until cooked through. To check if they’re done, insert a toothpick into the middle of a cup. If nothing is gooey, you’re good to go.
- We recommend use silicone baking cups. They are no-mess and the eggs easily pop out.