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Venison Sausage Egg White Bites

If you're looking for a lean breakfast that can be prepped ahead of time without sacrificing flavor, you've come to the right place! We based this recipe on a similar favorite from a popular Seattle-based coffee chain, but we added venison sausage for even more flavor. Make a batch on Sunday, and you'll be set for the week!

Prep Time: 25 Minutes

Bake Time: 30 Minutes

Serves: 12 bites (standard muffin tin)


  1. 16oz Egg Whites (you can also separate whole eggs)

  2. 1 cup shredded white cheddar

  3. 1/4 cup diced green onion

  4. 1/2 cup chopped spinach

  5. 1 cup roasted red pepper

  6. 1/2 pound venison sausage


  1. Preheat oven to 375 F, and add an oven safe dish of water on the bottom rack (this creates moist air and keeps the egg bites from cracking open as they rise)

  2. Brown the sausage on the stove, don't be afraid to get a nice crisp on the sausage for some crunch in the bites later on

  3. Quarter the red pepper and remove seeds and membranes

  4. Once the sausage is browned, move it to one side of the pan and lay the quartered pepper in the pan, flipping every few minutes until the skin is lightly charred (see photo below)

  5. Dice the green onion and spinach

  6. Dice the red pepper, or toss in a food processor and pulse a few times. It won't take much to break it down to size

  7. Lightly grease each muffin tin (you'll greatly regret it if you don't)

  8. Add a good pinch of each ingredient to each tin, trying not to fill each cup more than halfway

  9. Top with egg white, roughly to the 3/4 full line to leave room for growth during cooking

  10. Bake for roughly 30 minutes until the centers are fully cooked and there's no more 'jiggling' in the centers, and a light brown crust appears on the tops

  11. Serve and enjoy, or store and be prepped for the week!

Check it out:

Flip the red pepper quarters a few times until there's a slight char on the skins, and it looks like the skin has started to change to a lighter hue

The green onion packs a punch in the flavor department, so adjust up or down depending on the audience

Shoot for roughly 1/2 full after ingredients, and 3/4 full after egg whites are added

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