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.
Foto: SkinnytasteIngredients
- 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)
Steps
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.
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