Description
These high-protein Chorizo Egg Bites are baked in a muffin tin with cottage cheese, soy, turkey or pork chorizo, and cheese. Perfect breakfast on the go!
Yield: 8servings | Serving Size: 2egg bites
Ingredients
olive oil spray
112-ounce package soy chorizo (I like Trader Joe’s) or turkey or chicken chorizo
12large eggs
1cuplow fat cottage cheese
1cupshredded Mexican cheese blend, divided
3tablespoonschopped 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.
Last Step:
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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
