Sausage Egg Bites with Chimichurri

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These Sausage Egg Bites with Chimichurri are my favorite go-to fat & protein filled breakfast! They are keto + paleo friendly and you can make them ahead of time and reheat them in the morning for a quick breakfast. Jump to recipe.

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One of the biggest struggles for our family is getting in a nourishing + filling breakfast before heading out the door, so I’m all about having some options pre-prepped and ready to reheat in the morning. I make these Sausage Egg Bites on Sundays and we use them for weekday mornings — they are delicious, convenient and portable.

This recipe is a step up from your normal sausage & egg cups — instead of mixing all the ingredients together you maintain the taste and integrity [yes I said integrity!] of the whole egg and the sausage. The chimichurri — while optional — really elevates these Sausage Egg Bites. I’ve also served these at many a brunch gathering and they are a hit! Bonus — they are easy to make ahead so I can enjoy my company instead of being stuck in the kitchen.

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The chimichurri sauce really makes this recipe! Chimichurri is a traditional Latin American condiment made of parsley, lemon juice, and olive oil that brings brightness to any dish -- especially for these rich + decadent sausage egg bites! And while you can technically leave it off to make this recipe even simpler...I'd think twice before doing that!

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sausage egg bites with chimichurri

 
 

These Sausage Egg Bites with Chimichurri are my favorite go-to fat & protein filled breakfast! They are keto + paleo friendly and you can make them ahead of time and reheat them in the morning for a quick breakfast.

 
 

INGREDIENTS:

For the egg bites:

  • 1 pounds breakfast sausage
  • 6 eggs
  • 1 green onion
  • sea salt to taste

For the chimichurri:

  • 1 cup flat leaf parsley [1 bunch]
  • 4 green onions, chopped [white section included]
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil
  • ¼ cup avocado oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes

INSTRUCTIONS:

For the egg bites:

  1. Preheat oven to 350°F.
  2. Divide the sausage into 6 portions, and place each into its own individual ramekin. Use your hands to push the sausage around the bottom and up the sides of the ramekin, creating a “crust” for the egg to bake in.
  3. Crack an egg into each sausage crust. For a scrambled variation, whisk the eggs before pouring in.
  4. Top with a sprinkle of salt and a few slices of green onion.
  5. Bake until the eggs are set, about 30 minutes.

For the chimichurri:

  1. Thoroughly rinse parsley and remove leaves from stems.
  2. In a food processor or high speed blender or food processor, combine parsley, olive oil, avocado oil, green onions, and lemon juice.
  3. Add salt, pepper, and red pepper flakes and pulse gently until combined.
  4. Reserve ½ cup to drizzle over sausage egg bites after cooled. Store remainder in the refrigerator for another use*.

NOTES:

  • chimichurri is delicous on grilled meat & roasted vegetables, served over tacos, and makes a tasty salad dressing
 
 

Don't forget to tag us @thenorthwestkitchen on Instagram when you make these Sausage Egg Bites with Chimichurri!