These high-protein Chorizo Egg Bites are baked in a muffin tin with cottage cheese, soy chorizo (or use turkey or pork chorizo), and cheese, excellent breakfast on the go!
Chorizo Egg Bites
My buddy Danielle struggles to get her vegetarian daughter to eat protein-packed meals for college, so she developed this tasty high-protein egg chew recipe that makes use of soy chorizo. Made with cottage cheese for additional protein, they style like tortilla soup or enchiladas within the type of an egg chew! For those who desire turkey or rooster chorizo, use my do-it-yourself chorizo recipe or search for manufacturers like Aidells or Jenny-O. For egg bites with out cottage cheese attempt my Loaded Egg Muffins.
Why You’ll Love This Chorizo Egg Bites Recipe
A whole lot of you might have been asking me for egg chew recipes and I believe you’ll love these! Right here’s why:
- Simply 5 Substances!
- A wholesome snack: These wholesome chorizo egg bites are a filling breakfast or snack with 22 grams of protein and 4 grams of fiber. They’re low-carb and have solely 280 energy.
- Vegetarian and Excessive-Protein: They’re excellent for vegetarians who need extra protein of their egg bites.
- Make Forward: Good for meal prep, particularly when you’re making an attempt to hit your protein!
- Dietary Restrictions: They’re vegetarian, gluten-free, Weight Watchers- pleasant, and high-protein.
For those who make this wholesome egg chew recipe, I might like to see it. Tag me in your images or movies on Instagram, TikTok, or Fb!
What You’ll Want
Right here’s the elements to make this vegetarian breakfast egg muffin recipe. See recipe card under for the precise measurements.
- Chorizo: You gained’t miss the meat with this flavorful vegetarian various. Dealer Joe’s sells a very good soy chorizo, however as I discussed above it’s also possible to use turkey or rooster chorizo. See my do-it-yourself turkey chorizo recipe right here.
- Eggs: These egg muffin cups include giant egg however you may swap egg whites if you want.
- Cheese: I used two forms of cheese: low-fat cottage cheese for elevated protein and shredded Mexican cheese mix for taste.
- Pickled Jalapeños add a spicy kick–combine some into the eggs and prime every cup with one.
The right way to Make Chorizo Egg Bites
Right here’s easy methods to make this simple chorizo egg muffin recipe. Scroll to the underside for the printable directions.
- Cook dinner the soy chorizo in a medium skillet and switch to a small bowl to chill.
- Egg Combination: Whisk the eggs in a big bowl with the cottage cheese, half of the shredded cheese, and chopped jalapeños. Add the chorizo again in and blend to mix.
- Fill the Muffin Tin: Spray the pan with oil and fill the cups with the egg combination. Sprinkle the tops with the remaining cheese and place a jalapeño slice on prime.
- Bake the egg muffin cups at 350°F for 20 minutes. Let cool for five to 10 minutes earlier than eradicating from the pan.
Variations
- Eggs: For those who desire egg whites, use them or do half eggs and half whites.
- Chorizo: Substitute turkey or rooster chorizo, or make do-it-yourself chorizo with lean floor turkey and Latin spices.
- Gentle: Swap jalapeños for poblano peppers or omit.
- Greens: Add diced bell peppers or onions to the eggs.
- Cheese: Substitute the Mexican cheese mix with shredded cheddar or Monterrey Jack.
- Italian Egg Bites: For an Italian taste profile, use Italian turkey or rooster sausage, shredded mozzarella, and pink bell peppers as a substitute of chorizo, Mexican cheese, and jalapeños.
- Egg Casserole: You may bake the egg combination in an 9 x 9-inch pan for 30- 40 minutes. Test it with a toothpick to make sure it’s clear earlier than eradicating it from the oven.
Storage
Soy chorizo egg muffins are unbelievable for meal prep since they reheat properly and may even be frozen.
- Refrigerate egg bites for 4 days.
- Freeze: As soon as the muffins are cool, place them on a parchment-lined sheet pan and freeze. As soon as frozen, switch them to a zip-locked bag and freeze for 1 month.
- Reheat: Microwave frozen muffins for 1 minute till heated via. For those who desire, it’s also possible to thaw them within the fridge and microwave them for much less time.
- Meal Prep: Double the recipe and freeze for future breakfasts.
How do I get my egg bites to not stick?
- Grease the muffin tin, together with the edges, generously with olive oil spray.
- Use a silicone or nonstick muffin tin. You can even use parchment liners to forestall the eggs from sticking.
- Correctly take away the egg bites from the pan. Allow them to cool, and run a knife or small spatula across the fringe of the cups to loosen them.
Extra Egg Chew Recipes You’ll Love
Yield: 8 servings
Serving Measurement: 2 egg bites
Preheat the oven to 350˚F. Spray 2 customary 12-cup muffin tins generously with oil to keep away from sticking. Put aside.
In a medium skillet, prepare dinner the soy chorizo in line with bundle instructions. Switch to a small bowl and permit to chill for five minutes whilst you mix the opposite elements.
In a big bowl, whisk the eggs. Add the cottage cheese, half of the shredded cheese, and pickled jalapeños, whisk to mix. Add the chorizo again in and blend.
Pour combination evenly into muffin tin (you need to use a small dry measuring cup or giant liquid measuring cup). Sprinkle the tops with remaining cheese and a jalapeno slice and bake for 20 minutes. Repeat with remaining combination.
Enable to chill within the pan for 5-10 minutes then, utilizing a butter knife or versatile off- set spatula, take away the bites and permit to chill. Makes 16.
Final Step:
Please go away a ranking and remark letting us know the way you appreciated this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.- To retailer: Enable to chill fully then switch to an hermetic container, retailer within the fridge for as much as 4 days.
- To reheat: Place 2 bites on a microwave secure plate or paper towel and warmth for 45 seconds.
Serving: 2 egg bites, Energy: 280 kcal, Carbohydrates: 8 g, Protein: 22 g, Fats: 17 g, Saturated Fats: 6 g, Ldl cholesterol: 297 mg, Sodium: 802 mg, Fiber: 4 g, Sugar: 2 g
