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Preheat your oven to 325°F.
Prepare a muffin tin by generously spraying each cavity with nonstick spray or brushing with oil. This recipe makes 24 egg bites.
Place a pan over medium heat and add the breakfast sausage. Cook the sausage, breaking it apart as it browns, until fully cooked through. Remove from heat and set aside.
Grate the gruyere cheese using the larger holes on a box grater.
Add the eggs, evaporated milk, salt, and black pepper to a blender. Blend for about forty-five seconds, until the mixture is fully combined and slightly aerated.
Add about one tablespoon of the cooked sausage to each muffin cavity. Evenly distribute the grated gruyere cheese across all the muffin cups.
Carefully pour the egg mixture into each muffin cavity, filling just below the rim. Gently tap or shake the pan to level the mixture, then add more egg mixture as needed.
Bake at 325°F for 20 to 25 minutes, or until the egg bites are fully set in the center.
Allow the egg bites to cool in the pan for about five minutes before removing. Store in the refrigerator or freezer as desired.