Chorizo Egg Bites
"These protein-packed vegetarian Chorizo Egg Bites are conveniently baked in a muffin tin, combining cottage cheese, soy chorizo, and cheese for a deliciously quick breakfast option! Feel free to substitute with turkey or pork chorizo if you prefer."
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Ingredients
- olive oil spray
- 12 large eggs
- 1 cup low fat cottage cheese
- 1 12-ounce package soy chorizo (I like Trader Joe’s) or turkey or chicken chorizo
- 3 tablespoons chopped pickled jalapeños
- 1 cup shredded Mexican cheese blend
Instructions
- 1
Begin by preheating your oven to 350˚F. Generously coat two standard 12-cup muffin pans with cooking spray to ensure easy release later. Set them aside for now.
- 2
In a medium-sized skillet, prepare the soy chorizo according to the instructions on the package. Once cooked, transfer it to a small bowl and let it cool for about 5 minutes while you prepare the other components.
- 3
In a large mixing bowl, beat the eggs until well combined. Incorporate the cottage cheese, half of the grated cheese, and the pickled jalapeños, mixing thoroughly. Fold the cooled chorizo back into the egg mixture and blend well.
- 4
Distribute the mixture evenly into the muffin cups (a small dry measuring cup or a large liquid measuring cup works well for this). Top each portion with the remaining cheese and a slice of jalapeño, then place them in the oven to bake for 20 minutes. Repeat this step with any leftover mixture.
- 5
After baking, let the bites cool in the pan for 5-10 minutes. Then, using a butter knife or a flexible offset spatula, gently lift the bites out and allow them to cool completely. This recipe yields 16 bites.