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. You may bake in batches using a standard 12 cup muffin pan or use a large 24 cup muffin pan if you have one.

Place a pan over medium heat and add the breakfast sausage. Cook the sausage, breaking it apart as it browns, until fully cooked through. The pieces should be small enough to fit comfortably in the muffin cups.

While the sausage cooks, 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. They should be just set and pale, not browned.

Allow the egg bites to cool in the pan for about five minutes before removing. For refrigerator storage, cool for ten to fifteen minutes, arrange on a parchment lined sheet tray and refrigerate for about three hours, then transfer to an airtight container. For freezer storage, cool for ten to fifteen minutes, arrange on a parchment lined sheet tray and freeze for at least three hours, then transfer to a freezer bag.

To reheat from refrigerator, place desired egg bites on a plate, cover with a damp paper towel, and microwave in thirty second intervals until hot, about sixty seconds total. To reheat from frozen, microwave in thirty second intervals until heated through, about two minutes total.