Egg Bites With Chorizo
Mexican-inspired egg bites with chorizo, baked to a tender, creamy texture—never rubbery and ready in 35 minutes.
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
Serving: 1EGG BITECalories: 164kcalCarbohydrates: 2gProtein: 12gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 164mgSodium: 323mgPotassium: 85mgFiber: 0.1gSugar: 1gVitamin A: 409IUVitamin C: 8mgCalcium: 80mgIron: 1mg
Nutrition information is automatically calculated and intended as an approximation only.