Chorizo Egg Bites

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 chorizo.

Combine eggs with chorizo and cheese.

Pour into muffin tins and bake.

1. Cook the soy chorizo in a medium skillet and transfer to a small bowl to cool.
2. Egg Mixture: Whisk the eggs in a large bowl with the cottage cheese, half of the shredded cheese, and chopped jalapeños.
3. 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.
4. 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

6 Cals:280 Protein:22 Carbs:8 Fat:17 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. Course: Breakfast, Snack Cuisine: American

Prep: 10 minutes minsCook: 25 minutes minscooling time: 10 minutes minsTotal: 45 minutes mins Print Rate Pin Save Saved! WW Points Yield: 8 servings Serving Size: 2 egg bites 1x2x3x

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 thoroughly combine.
• 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: 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