Egg Bites
These egg bites are so light and fluffy and include Mexican chorizo, pepper jack cheese, and zucchini. Two seem to be a perfectly filling serving.
You can always swap out the added ingredients for something like bell peppers, ham, and cheese, etc.
I tried these warm, at room temperature, and cold and they were delicious in all ways. I highly recommend using a BPA silicone muffin pan because the egg bites come out so easily.
Egg Bites
These bites are the perfect make ahead breakfast. They reheat quickly in the microwave and maintain their light and fluffy consistency
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- ½ cup pepper jack cheese
- ¼ tsp salt
- ½ cup cooked chorizo, casing removed and crumbled
- avocado oil to grease muffin pan
- ½ cup minced zucchini, cooked
Instructions
- Preheat oven to 350 degrees
- Add all the eggs, cottage cheese, and salt to blender and blend until smooth
- Grease muffin pan
- Add the egg mixture to pan about 3/4 full.
- Top each muffin with chorizo, cheese, and zucchini
- Bake for 22 minutes
- Put the muffin pan on a cooling rack for about 10 minutes or until the pan has cooled down so that you can remove the egg bites without burning yourself.
Notes
To reheat 2 at a time: Reheat in microwave for 40 seconds.
nkgxng