Sausage

1.   Place a skillet or frying pan on medium heat. Add the butter as per version 1. When the butter is sizzling, add the diced onion and sauté to soft and translucent stage, but do not brown.

2.   Add the sausage meat into the skillet. Use a spatula to break the meat into very small clumps, as you fry the sausage until cooked all the way through. Do not over fry. Transfer the onion and sausage meat to a small bowl. Set aside

Bell Pepper

3.   Using the same skillet, add the butter and, when sizzling, the chopped onions. Sauté to soft and translucent stage, but do not brown. Drop in the cubed red bell pepper/capsicum. Toss and fry until the peppers are soft. Do not over fry. Transfer the bell pepper and onion to a small bowl. Set aside

Mushrooms

4.   Still using the same skillet, add the butter and, when sizzling, the cubed mushroom pieces. Sauté until the mushrooms are soft and just starting to get a bit brown. Transfer to a small bowl. Set aside

Assembling in silicone muffin form

5.   To each of 4 cups, add 1 tbsp of sausage mixture, bell pepper, or mushroom filling. If you have any extra filling, distribute among the cups with the same type of filling

6.   Add the 12 eggs to a large mixing bowl, whisk well. Pour about 1/3 cup of egg into each cup, over the filling. With a fork, stir the egg and filling in each cup

7.   PREHEAT oven to 350 F or 180 C. Transfer the filled muffin form and place into the middle position of the preheated oven. Bake for about 15 to 20 minutes or until set

8.   Let cool before removing from muffin form, then serve OR store in an airtight container in the refrigerator. Egg bites will keep for about 4 to 5 days. Egg bites can be served either cool or they can be reheated when ready to use. Enjoy!