Biscuits and Gravy Egg Muffins

Biscuits and Gravy Egg Muffins


  • 8 large eggs
  • ½ cup plain greek yogurt or cottage cheese
  • 1 tsp salt
  • Pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 APEX Maple Sausage Meat Sticks
  • 1 scoop Biscuits and Gravy Protein Mix
  • Optional: ¼ cup shredded cheese 


  • Preheat oven to 325 degrees F.
  • For added moisture and a sous vide-style finish (similar to Starbs), place a baking dish filled about ¾ full of water on the bottom rack of the oven as it preheats.
  • In a blender, combine the eggs, Greek yogurt or cottage cheese, along with salt, onion powder, garlic powder, and black pepper. Blend until the mixture is smooth.
  • Coat a 12-cup muffin tin with cooking spray.
  • Pour the egg mixture into each cup, filling them about ¾ of the way.
  • Cut the maple sausage meat sticks into thin slices and divide the pieces evenly in each cup. 
  • Sprinkle cheese on top (optional).
  • Bake for 20-25 minutes or until the eggs have set. Check at 15 minutes. If they jiggle at all, they are not done yet.
  • Allow the egg bites to cool slightly, then carefully run a knife around the edge of each muffin to remove from the tin.
  • Serve immediately or store in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 2 months.
  • Remember to discard the water from the baking dish once you're finished.