These low carb 3-ingredient sausage Pendleton bites are the kind of old-fashioned party snack that sticks around for a reason: they are easy, filling, and always the first thing to disappear. The combination is simple and practical, with sausage, eggs, and shredded mozzarella baked into savory little bites that come out tender in the middle and golden around the edges. Even though the original card probably was not written with low carb eating in mind, it fits right into a modern appetizer spread or quick make-ahead breakfast.
Serve these warm on a platter with toothpicks for snacking, or pair them with a crisp green salad, fresh cucumber slices, or a small bowl of warm marinara for dipping. They also go nicely alongside scrambled eggs and fruit for a simple brunch, and for game day I like to set them out with celery, olives, and cheese cubes so everyone can build an easy little snack plate.
Low Carb 3-Ingredient Sausage Pendleton Bites
Servings: 8
Ingredients
1 pound breakfast sausage
2 cups shredded mozzarella cheese
6 large eggs
Directions
1. Preheat the oven to 375°F and lightly grease a mini muffin pan or an 8-inch square baking dish.
2. In a large skillet over medium heat, cook the breakfast sausage until fully browned, breaking it into small crumbles as it cooks. Drain off any excess grease and let it cool for a few minutes.
3. In a mixing bowl, whisk the eggs, then stir in the shredded mozzarella and the cooked sausage until everything is evenly combined.
4. Spoon the mixture into the prepared mini muffin pan, filling each cup nearly full, or spread it evenly in the baking dish.
5. Bake for 18 to 22 minutes, or until the bites are set, puffed, and golden brown around the edges.
6. Let cool for 5 minutes, then remove from the pan and serve warm.
Variations & Tips
Milder version: Use mild breakfast sausage if you are serving kids or anyone who prefers a gentler flavor. You can also choose part-skim mozzarella for a slightly lighter bite.
Make-ahead tip: Bake the bites, cool them completely, and store them in the refrigerator for up to 4 days. Reheat in a 300°F oven or air fryer until warmed through so they stay pleasantly firm instead of rubbery.
Easy casserole option: If you do not want to use a mini muffin pan, bake the mixture in a small square dish and cut it into bite-size squares after cooling for a few minutes. This is especially handy when making them for a brunch table.
Freezer tip: These freeze well. Lay the cooled bites on a tray until firm, then transfer them to a freezer bag. Reheat straight from frozen in the oven for a quick snack or simple breakfast.