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Chorizo Egg Bites

Chorizo Egg Bites

4.95 from 20 votes
These high-protein vegetarian Chorizo Egg Bites are baked in a muffin tin with cottage cheese, soy chorizo, and cheese, perfect breakfast on the go! You can also use turkey or pork chorizo.
Prep Time: 10 minutes
Cook Time: 25 minutes
cooling time: 10 minutes
Total Time: 45 minutes
Yield: 8 servings
Course: Breakfast, Snack
Cuisine: American

Ingredients

  • olive oil spray
  • 1 12-ounce package soy chorizo (I like Trader Joe’s) or turkey or chicken chorizo
  • 12 large eggs
  • 1 cup low fat cottage cheese
  • 1 cup shredded Mexican cheese blend (divided)
  • 3 tablespoons chopped pickled jalapeños (plus more sliced for topping)

Instructions

  • Preheat the oven to 350˚F. Spray 2 standard 12-cup muffin tins generously with oil to avoid sticking. Set aside.
  • In a medium skillet, cook the soy chorizo according to package directions.  Transfer to a small bowl and allow to cool for 5 minutes while you combine the other ingredients.
  • In a large bowl, whisk the eggs.  Add the cottage cheese, half of the shredded cheese, and pickled jalapeños, whisk to combine. Add the chorizo back in and mix.
  • Pour mixture evenly into muffin tin (you can use a small dry measuring cup or large liquid measuring cup). Sprinkle the tops with remaining cheese and a jalapeno slice and bake for 20 minutes. Repeat with remaining mixture.
  • Allow to cool in the pan for 5-10 minutes then, using a butter knife or flexible off- set spatula, remove the bites and allow to cool. Makes 16.

Notes

  • To store: Allow to cool completely then transfer to an airtight container, store 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.

Nutrition

Serving: 2egg bites, Calories: 280kcal, Carbohydrates: 8g, Protein: 22g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 297mg, Sodium: 802mg, Fiber: 4g, Sugar: 2g
- WW Points: 6