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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.
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