Kielbasa and Veggie Egg Bites

12 Bites
40 min

Why can't you tease an egg white? They can't take a yolk 🥚🍳


Quick and easy, these Veggie and Kielbasa Egg Bites are a great way to start your day. We did peppers, mushrooms and onions, along with Brandt Lean Kielbasa, and some extra spices like garlic powder, paprika and chili powder. You can take them in any direction and fill them up with what you have in the fridge. We've definitely had our fair share of spinach, mushroom and swiss, or even bacon and potato. The main parts are some sautéed veggies with an extra protein of choice, 5 eggs + egg whites, and some cheese on top. Perfect to dip into ketchup or hot sauce and eat at work!


Grab your muffin pans and get egging!

Kielbasa and Veggie Egg Bites
Recipe details
  • 12  Bites
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1/2 Brandt Lean Kielbasa (about 1 cup), diced
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 5-6 large button or brown mushrooms, diced
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 5 eggs + 5 egg whites, beaten
  • 1/3 cup shredded cheese like cheddar

Preheat oven to 375F. Prepare (spray with cooking spray) a muffin pan. Set aside.
In a medium/large skillet over medium heat, sauté diced sausage until slightly browned, about 3-4 minutes. Next, add peppers, onions, and spices, and sauté until onions are mostly translucent and peppers softened, about 4-5 mins. Add diced mushrooms and cook for another 3-4 minutes. Set aside.
Whisk together eggs and egg whites in a large bowl. Slowly add in parts of the veggie/sausage mix. Adding in slowly will ensure your eggs don't cook here.
Scoop the mixture into the prepared muffin pan evenly. Top with shredded cheese. Place in the oven for 15-18 minutes, until the eggs have set. Allow to cool for 5-10 minutes.
Eggs will stay in the fridge for 3-4 days.