These high-protein chorizo egg bites are baked with cottage cheese, soy chorizo (or use turkey or pork chorizo), and cheese in a muffin tin for the perfect breakfast on the go!
Chorizo Egg Bites
My friend Danielle was trying to get her vegetarian daughter to eat protein-rich meals at school. So she developed a recipe for delicious, high-protein egg bites using soy chorizo. Made with cottage cheese for added protein, they taste like tortilla soup or enchiladas in egg bite form! If you prefer turkey or chicken chorizo, try my homemade chorizo recipe or look for brands like Aidells or Jenny-O. If you want to eat eggs without cottage cheese, try Loaded Egg Muffins.
Why We Love This Chorizo Egg Bites Recipe
A lot of people have been asking me for an egg bite recipe and I think you might like this one too! Here’s why:
- Just 5 ingredients!
- Healthy Snacks: These healthy chorizo egg bites contain 22 grams of protein and 4 grams of fiber for a filling breakfast or snack. It’s low in carbohydrates and has only 280 calories.
- Vegetarian and High Protein: Perfect for vegetarians who want more protein in their egg bites.
- Stay ahead: Perfect for meal prep, especially if you’re looking to get some protein!
- Dietary Restrictions: They are vegetarian, gluten-free, Weight Watchers friendly, and high in protein.
I would love to see if you make this healthy egg bite recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What you need
Here are the ingredients you need to make this vegetarian breakfast egg muffin recipe: See recipe card below for exact measurements.
- Chorizo: Don’t miss out on meat with this flavorful vegetarian alternative. Trader Joe’s sells good soy chorizo, but as mentioned above, you can also use turkey or chicken chorizo. Check out my homemade turkey chorizo recipe here.
- egg: These egg muffin cups contain large eggs, but you can swap out the egg whites if you prefer.
- cheese: I used two types of cheese. A blend of low-fat cottage cheese for a boost of protein and shredded Mexican cheese for flavor.
- Pickled Jalapenos Add a spicy kick. Mix some eggs and place one in each cup.
How to Make Chorizo Egg Bites
Here’s how to make this easy chorizo egg muffins recipe. Scroll down for printable instructions..
- Cooking Soy Chorizo Place in a medium skillet and transfer to a small bowl to cool.
- Egg mixture: Whisk eggs in a large bowl with cottage cheese, half of the shredded cheese, and chopped jalapenos.
- Fill the muffin tin: Spray the pan with oil and fill the cups with the egg mixture. Sprinkle the remaining cheese over the top and place the jalapeño slices on top.
- Baking Egg Muffin Cups at 350°F for 20 minutes. Let cool for 5-10 minutes before removing from pan.
strain
- egg: If you prefer egg whites, use whole egg whites or half egg and half egg white.
- Chorizo: Substitute turkey or chicken chorizo, or make homemade chorizo with lean ground turkey and Latin spices.
- Mild: Substitute poblano peppers for jalapenos or omit them.
- vegetable: Add chopped bell peppers or onions to the eggs.
- cheese: Replace the Mexican cheese blend with shredded cheddar or Monterey Jack.
- Italian Egg Bites: For an extra Italian flavor, substitute Italian turkey or chicken sausage, shredded mozzarella, and red bell peppers instead of chorizo, Mexican cheese, and jalapenos.
- Egg Casserole: Place the egg mixture in a 9 x 9 inch pan and bake for 30 to 40 minutes. Use a toothpick to make sure they are clean before taking them out of the oven.
save
Soy Chorizo Egg Muffins are fantastic for meal prep because they reheat well and can even be frozen.
- Refrigerated storage Egg bite for 4 days.
- to hang tightly: Once the muffins have cooled, place them on a sheet pan lined with parchment paper and freeze. After freezing, place in a ziplock bag and store in the freezer for 1 month.
- Reheat: Microwave frozen muffins for 1 minute until heated through. If you prefer, you can cook it for a shorter time by thawing it in the refrigerator and then reheating it in the microwave.
- Meal Preparation: Double the recipe and freeze for future breakfasts.
How do I keep egg bites from sticking?
- maintain Muffin tin, with sides; generously With olive oil spray.
- Use a silicone or non-stick muffin tin. You can also use parchment paper to prevent the eggs from sticking.
- Drain the eggs from the pan properly. Let cool, then run a knife or small spatula around the rim of the cup to loosen it.
More Egg Bite Recipes You’ll Love
produce: 8 night soil
Serving Size: 2 egg bite
Preheat oven to 350˚F. Generously oil two standard 12-cup muffin tins to prevent sticking. Set aside.
In a medium skillet, cook soy chorizo according to package directions. Transfer to a small bowl and let cool for 5 minutes while you mix the other ingredients.
Whisk the eggs in a large bowl. Add the cottage cheese, half the shredded cheese, and pickled jalapeños. Stir to mix well.
Pour the mixture evenly into the muffin tin (you can use a small dry measuring cup or a large liquid measuring cup). Sprinkle the remaining cheese and jalapeño slices over the top and bake for 20 minutes. Repeat with remaining mixture.
Let cool in pan for 5 to 10 minutes, then remove bites using a butter knife or flexible offset spatula and allow to cool. Makes 16.
Final step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.- To save: Once completely cooled, store in an airtight container in the refrigerator for up to 4 days.
- To reheat: Place 2 bites on a microwave-safe plate or paper towel and heat for 45 seconds.
clothing material: 2 egg bite, calorie: 280 calorie, carbohydrate: 8 g, protein: 22 g, province: 17 g, Saturated Fat: 6 g, Cholesterol: 297 mg, sodium: 802 mg, fiber: 4 g, sugar: 2 g
