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
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
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
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!