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These high-protein Chorizo Egg Bites are baked in a muffin tin with cottage cheese, soy chorizo (or use turkey or pork chorizo), and cheese, perfect breakfast on the go!
Chorizo Egg Bites
My friend Danielle struggles to get her vegetarian daughter to eat protein-packed meals for school, so she developed this tasty high-protein egg bite recipe that uses soy chorizo. Made with cottage cheese for extra protein, they taste like tortilla soup or enchiladas in the form of an egg bite! If you prefer turkey or chicken chorizo, use my homemade chorizo recipe or look for brands like Aidells or Jenny-O. For egg bites without cottage cheese try my Loaded Egg Muffins.
Why You’ll Love This Chorizo Egg Bites Recipe
A lot of you have been asking me for egg bite recipes and I think you will love these! Here’s why:
- Just 5 Ingredients!
- A healthy snack: These healthy chorizo egg bites are a filling breakfast or snack with 22 grams of protein and 4 grams of fiber. They’re low-carb and have only 280 calories.
- Vegetarian and High-Protein: They are perfect for vegetarians who want more protein in their egg bites.
- Make Ahead: Perfect for meal prep, especially if you’re trying to hit your protein!
- Dietary Restrictions: They are vegetarian, gluten-free, Weight Watchers- friendly, and high-protein.
If you make this healthy egg bite recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
Here’s the ingredients to make this vegetarian breakfast egg muffin recipe. See recipe card below for the exact measurements.
- Chorizo: You won’t miss the meat with this flavorful vegetarian alternative. Trader Joe’s sells a good soy chorizo, but as I mentioned above you can also use turkey or chicken chorizo. See my homemade turkey chorizo recipe here.
- Eggs: These egg muffin cups contain large egg but you can swap egg whites if you wish.
- Cheese: I used two types of cheese: low-fat cottage cheese for increased protein and shredded Mexican cheese blend for flavor.
- Pickled Jalapeños add a spicy kick–mix some into the eggs and top each cup with one.
How to Make Chorizo Egg Bites
Here’s how to make this easy chorizo egg muffin recipe. Scroll to the bottom for the printable instructions.
- Cook the soy chorizo in a medium skillet and transfer to a small bowl to cool.
- Egg Mixture: Whisk the eggs in a large bowl with the cottage cheese, half of the shredded cheese, and chopped jalapeños. Add the chorizo back in and mix to combine.
- Fill the Muffin Tin: Spray the pan with oil and fill the cups with the egg mixture. Sprinkle the tops with the remaining cheese and place a jalapeño slice on top.
- Bake the egg muffin cups at 350°F for 20 minutes. Let cool for 5 to 10 minutes before removing from the pan.
Variations
- Eggs: If you prefer egg whites, use them or do half eggs and half whites.
- Chorizo: Substitute turkey or chicken chorizo, or make homemade chorizo with lean ground turkey and Latin spices.
- Mild: Swap jalapeños for poblano peppers or omit.
- Vegetables: Add diced bell peppers or onions to the eggs.
- Cheese: Replace the Mexican cheese blend with shredded cheddar or Monterrey Jack.
- Italian Egg Bites: For an Italian flavor profile, use Italian turkey or chicken sausage, shredded mozzarella, and red bell peppers instead of chorizo, Mexican cheese, and jalapeños.
- Egg Casserole: You can bake the egg mixture in an 9 x 9-inch pan for 30- 40 minutes. Check it with a toothpick to ensure it’s clean before removing it from the oven.
Storage
Soy chorizo egg muffins are fantastic for meal prep since they reheat well and can even be frozen.
- Refrigerate egg bites for 4 days.
- Freeze: Once the muffins are cool, place them on a parchment-lined sheet pan and freeze. Once frozen, transfer them to a zip-locked bag and freeze for 1 month.
- Reheat: Microwave frozen muffins for 1 minute until heated through. If you prefer, you can also thaw them in the refrigerator and microwave them for less time.
- Meal Prep: Double the recipe and freeze for future breakfasts.
How do I get my egg bites not to stick?
- Grease the muffin tin, including the sides, generously with olive oil spray.
- Use a silicone or nonstick muffin tin. You can also use parchment liners to prevent the eggs from sticking.
- Properly remove the egg bites from the pan. Let them cool, and run a knife or small spatula around the edge of the cups to loosen them.
More Egg Bite Recipes You’ll Love
- Egg White Muffins
- Baked Sweet Potato Egg Cups
- Hash Brown Egg White Nests
- Broccoli and Cheese Egg Muffins
- Baked Eggs in Spaghetti Squash Nests
Chorizo Egg Bites
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.
Yield: servings
Serving Size: 2 egg bites
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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: 2 egg bites, Calories: 280 kcal, Carbohydrates: 8 g, Protein: 22 g, Fat: 17 g, Saturated Fat: 6 g, Cholesterol: 297 mg, Sodium: 802 mg, Fiber: 4 g, Sugar: 2 g
I love this recipe, it’s super easy. I use pork chorizo instead of soy because fat is flavor, but I found that mixing the chorizo in with the egg made the distribution of the meat very uneven. Instead, I fill about half the muffin tin cups with chorizo (heaping 1T of meat) and then pour 1/4c of the egg mixture on top. It fills the muffin cups perfectly this way and properly portions the ingredients into 16 muffin cups.
We love this recipe, but I was short on time so I just did it on the stove top scrambled. I actually think I like the consistency better this way.
LOVE this recipe – it’s so easy for breakfast meal prep. The only thing I’ve changed is that I use 2 eggs and then a carton of egg whites equivalent to 10 eggs to lower the fat. Even my husband loves this recipe and he’s not much of a breakfast guy!
This recipe is delicious! I was concerned the jalapeño may add too much spice for my children, but the acidity was so good! I would make these more often if they didn’t stick to the cupcake pan.
Amazing!! Very tasty and great for breakfast prep. Made the turkey chorizo too – fantastic and so easy!!
Can you freeze your egg bites?
Once the muffins are cool, place them on a parchment-lined sheet pan and freeze. Once frozen, transfer them to a zip-locked bag and freeze for 1 month.
Made these with turkey chorizo and we love them!
I made a batch this morning, halved the recipe and still would up with a dozen. They are really good and I’m really not even a huge fan of eggs.
I only had 9 eggs, and it was a bit too much for 12, but I forced the issue, and a few overflowed (silicone muffin pan for the win!). I have used soy chorizo for egg and tortilla casserole (an alternative to the egg, bread and sausage casserole), so I knew these would be a winner. I added chopped salsa chiles from my garden, and green onion and cilantro from my CSA. Canned green chiles would have been great, too. I still topped with pickled jalapeños from Trader Joe’s, and followed the recipe otherwise. Whether you follow this exactly or tweak it a little, it’s a winner.
Really good and easy recipe. I was wondering how I would use the Trader Joe’s chorizo. Very tasty. I added green chilies to the egg mixture just to give a bit of kick. Otherwise, made as recipe directs.
I loved these – made with SkinnyTaste Turkey Chorizo. I used the whole recipe of the turkey chorizo since it was less calories than the 12 oz of soy chorizo. I used to be addicted to Starbucks egg bites, but these are so much better and more filling. I added cilantro to the top when serving. My husband used his favorite hot sauce. He asked if there was a SkinnyTaste Turkey Sage Sausage (along Jimmy Dean lines) for variation.
Try this one! 🙂 https://www.skinnytaste.com/turkey-sausage-patties-from-scratch/
Very good egg bite. I’m not sure if the soy chorizo is salty, but I used homemade turkey chorizo and it was a little bland. I’d say if you go off script like I did, season the eggs and cottage cheese.
These are my new addiction! I did not include the jalapenos on top, but I did put 3 tablespoons of the chopped pickled jalapenos. I look forward to breakfast with these on the menu!
Yum! I left out the jalapenos and added cooked sweet potato and kale and put it all in a baking dish for about 35 min. We are trying to up our protein in take and this does the job. Very tasty way to start the day.
Made these this morning for Breakfast. They turned out terrific! They are a solid 10!
Love this recipe! I used a cheap muffin pan without liners in a rental unit so they did stick a little bit. I will use liners next time but my goodness the taste is awesome! I used the soy chorizo from Trader Joe’s and it did not disappoint. I will make these again!!!
Great recipe! I had to use pork chorizo due to availability, but it was delicious!
Made these this morning for breakfast and they’re definitely a hit! I treated myself to a nonstick muffin pan and it worked like a dream! Will definitely make these again
These are amazing! You can’t tell that there’s cottage cheese in there at all. Even my husband loves them, and he doesn’t even like chorizo.
Really really good and easy. My package of chorizo was 16 ounces and The used diced green chiles instead of pickled jalapeños
Can I subsitute greek yougurt for the cottage cheese ?
These were so simple to make and taste SO GOOD. Hard to believe they are healthy. This might be my new go to.
So good and easy!
If I am using liquid egg white, how many cups or oz. Would you suggest?
I would think about 2 cups.
Muffin cups come in many different sizes. Can you please share what capacity the muffin cups are that you used?
Standard. 🙂
Hi, does this recipe make 8 servings or 6 (12 cups/ 2 per serving)? Thanks, can’t wait to try this!!
8, 2 PER SERVING
If I wanted to add diced bell peppers or another veggie, would you sauté with the chorizo? And what other veggie would you recommend?
SURE!
When I click on WW points, it only takes me to the sign into my account page, after which it does not show the recipe, and there is no longer a search function that I can see on the laptop version.
If I go to my app and search for chorizo egg bites and skinnytaste, nothing shows up.
How do I get the points value for your recipes? Thanks for any help.
It only works with mobile and you have to be logged into the WW app, they did away with desktop.
When do you add the soy chorizo? I assume in step #3?
Could I use egg whites for this? Sounds delicious!
Yes.