Egg Bites With Chorizo
Breakfast just got exciting! These Mexican-inspired egg bites are filled with chorizo and baked to a tender, creamy texture—never rubbery and ready in about 35 minutes.
What Are Egg Bites?
Egg bites are small, individual portions of baked eggs made in a muffin pan and cooked gently for a soft, custard-like texture.
In this recipe, the eggs are blended with cottage cheese and seasonings. They’re then combined with Mexican-inspired fillings like chorizo and poblano pepper, along with onion, cheddar, and Oaxaca cheese—a traditional, stringy cheese from Puebla with a mozzarella-like melt.
Baked until tender and set, they’re easy to portion, reheat beautifully, and make a convenient, satisfying option for breakfast or meal prep.
The first time I made these, my husband was hooked. They’re delicious, make mornings less chaotic, and freeze wonderfully for busy days.
Ingredients
- Pork chorizo – Brings bold flavor, natural seasoning, and a meaty bite.
- Poblano pepper – Adds a gentle smokiness and soft heat.
- White onion – Provides a slight sweetness.
- Oaxaca cheese – Mild in flavor and melts beautifully.
- Cheddar – Adds richness and a sharp note.
- Eggs – The base that sets into a soft, custard-like bite.
- Cottage cheese – Creates the creamy texture that keeps the egg bites tender, never rubbery.
- Salt & black pepper – Enhance and round out the flavors.
- Avocado oil – Used for cooking and neutral in flavor.
How to Make These Egg Bites with Chorizo
Cook the Chorizo
Heat 2–3 tbsp oil in a large skillet over medium heat. Remove the chorizo from its casing and cook, breaking it into small crumbles as it renders its fat. Cook until fully cooked and browned. Turn off the heat and set aside.
Preheat the oven to 325°F.
Prepare the Muffin Pan & Fillings
Use a silicone 12-cup muffin pan, or line a regular non-stick muffin tin with silicone cups. If using the tin without liners, grease it generously with baking spray.
Set the muffin pan on a rimmed sheet pan (half sheet pan works well) for a water bath.
Mix both cheeses together until evenly combined. Evenly divide the cooked chorizo, onion, poblano, and cheese mixture among the 12 cups. Set aside.
Blend the Egg Mixture
In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend just until smooth—do not over-blend. If foam forms on top, skim it off for a smoother texture.
Pour the egg mixture into each cup, filling nearly to the top and leaving a little headspace. These egg bites set rather than rise, so a fuller fill yields a thicker bite.
Bake in a Water Bath
Place the sheet pan on the center rack of the oven. Carefully pour hot water into the sheet pan to create a shallow water bath, about ¼–½ inch deep.
Avoid overfilling—add just enough water to gently cook the egg bites without risking spills. Using a larger, deeper outer baking dish to hold the water is helpful.
Bake for 30–35 minutes, or until the egg bites are set and fully cooked.
Rest & Serve
Watch for steam as you open the oven and remove the pan carefully. Lift the muffin pan out of the water bath and place it on a rack. Rest for 5–10 minutes to help the egg bites release cleanly. Serve warm.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making Egg Bites with Chorizo.
Enjoyed the video? Subscribe and tap the bell for updates on new recipes. Thank you for your support!
Easy Variations
Even though this Mexican-inspired version is a keeper, these egg bites are very versatile and easy to adapt with other ingredients you might love.
Swap the Protein
- Chicken chorizo
- Breakfast sausage
- Bacon
- Ham
- Ground turkey
Vegetable Options
- Spinach
- Broccoli (pre-cooked and chopped)
- Bell pepper
- Black beans (rinsed and well drained)
- Fresh tomatoes (remove seeds to reduce moisture)
Note: Avoid adding too many vegetables, as excess moisture can affect how the egg bites set.
Mix and Match Cheeses
- Pepper Jack
- Feta cheese
- Mozzarella
- Gouda
- Parmesan
Note: Keep the cottage cheese in the egg mixture the same—it’s key for the creamy texture.
Tips & Suggestions
- If the chorizo releases excess oil, remove it. Too much grease can separate in the custard and create a greasy texture.
- Blend only until smooth. Over-blending adds air, causing puffing, collapse, and excess foam.
- Fill the cups nearly to the top, but leave a little space—these egg bites set rather than rise.
- Add just enough water for the water bath to gently cook the egg bites without risking spills. Using a larger, deeper outer baking dish to hold the water is helpful.
- Use a silicone muffin pan, or line a regular non-stick muffin tin with silicone cups. If using the tin without liners, grease it generously with baking spray to prevent sticking.
Ways to Serve These Up
These egg bites are easy to enjoy in simple, satisfying ways. Serve them warm with toast, sliced avocado, salsa, and a drizzle of crema, or tuck them into a warm tortilla for a quick breakfast taco.
My husband loves them with a side of refried beans and some broccoli. I personally enjoy adding pico de gallo and a warm cup of Café de Olla for a comforting, flavorful breakfast.
Storing Instructions
Refrigerator:
Let the egg bites cool completely, then transfer to an airtight container. Refrigerate for up to 3 days.
Freezer:
Place the cooled egg bites in a single layer on a parchment-lined sheet pan and freeze until solid.
Transfer the frozen egg bites to a freezer-safe container or zip-top bag. Freeze for up to 2 months, then thaw in the refrigerator before reheating.
Frequently Asked Questions
Why is a water bath necessary?
A water bath creates gentle steam in the oven, which helps the eggs cook slowly and evenly. This is what gives egg bites their soft, custard-like texture.
Why are my egg bites watery at the bottom?
Too many vegetables or vegetables with high moisture (like fresh tomatoes) can release water as they bake. Pre-cook or remove seeds to reduce moisture.
Do I have to use avocado oil?
No. Any neutral oil works.
More Breakfast Recipes:
Egg Bites With Chorizo
Ingredients
- 10 oz pork chorizo
- 1/2 poblano pepper, seeded, stemmed, finely diced
- 1/4 white onion, finely diced
- 1/2 cup Oaxaca cheese, grated
- 1/2 cup medium cheddar, grated
- Avocado oil, for cooking
Egg Mixture
- 10 large eggs
- 1 cup cottage cheese
- 1/2 tsp kosher salt, or to your preference
- 1/4 tsp ground black pepper, or to your preference
Instructions
Cook the Chorizo
- Heat 2–3 tbsp oil in a large skillet over medium heat. Remove the chorizo from its casing and cook, breaking it into small crumbles as it renders its fat. Cook until fully cooked and browned. Turn off the heat and set aside.
- Preheat the oven to 325°F.
Prepare the Muffin Pan & Fillings
- Use a silicone 12-cup muffin pan, or line a regular non-stick muffin tin with silicone cups. If using the tin without liners, grease it generously with baking spray.
- Set the muffin pan on a rimmed sheet pan (half sheet pan works well) for a water bath.
- Mix both cheeses together until evenly combined. Evenly divide the cooked chorizo, onion, poblano, and cheese mixture among the 12 cups. Set aside.
Blend the Egg Mixture
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend just until smooth—do not over-blend. If foam forms on top, skim it off for a smoother texture.
- Pour the egg mixture into each cup, filling nearly to the top and leaving a little headspace. These egg bites set rather than rise, so a fuller fill yields a thicker bite.
Bake in a Water Bath
- Place the sheet pan on the center rack of the oven. Carefully pour hot water into the sheet pan to create a shallow water bath, about ¼–½ inch deep.
- Avoid overfilling—add just enough water to gently cook the egg bites without risking spills. Using a larger, deeper outer baking dish to hold the water is helpful.
- Bake for 30–35 minutes, or until the egg bites are set and fully cooked.
Rest & Serve
- Watch for steam as you open the oven and remove the pan carefully. Lift the muffin pan out of the water bath and place it on a rack. Rest for 5–10 minutes to help the egg bites release cleanly. Serve warm.
Nutrition
Did you make this recipe?
Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!
