If you are crushing on our Baked Chorizo and Eggs, well I just made it more convenient with Easy Baked Chorizo Egg Bites. A delicious option for breakfast on the go that we can all appreciate. These bits are hearty and filling with a touch of heat from the Chorizo…it’s my new breakfast favorite!!
I love, love Starbucks Egg bites. My favorite are Egg White and Roasted Red Pepper Sous Vide Egg Bites. Anyone that visits Starbucks are familiar with these and they are convenient, healthy and tasty. There are several recipes out there for them and they are great options to try. Recently, I made Baked Chorizo and Eggs and well, I thought, wouldn’t it be great to have these in a handy size that is freezable and ready for the week?
Enter Easy Baked Chorizo Egg Bites. I used a mini muffin tin for these. The tin I have yields 24 mini bites. These Egg Bites are easy to portion and you can still eat healthily if you accompany by fruit on the side. I top mine with a little scallion and Cotija cheese, some Cholula and no fruit. 😝
Let’s make a batch of Easy Baked Chorizo Egg Bites!
All right folks, let’s dive in. You need 9 eggs, 6oz of Chorizo without casing, 1 1/2 cups of finely cubed potatoes and 1/2 cup of white onion, salt and pepper. This recipe is really simple and relies on good chorizo. Mexican Chorizo is really flavorful so I didn’t add anything different that if I made this on the skillet. The enhancements are what you add to eat them: a little crema, salsa, Cotija cheese etc. These add on’s finish the egg bites deliciously.
Start by heating 1 tbsp of canola or any other neutral oil in a nonstick skillet. Next, when your oil is hot, add the potatoes and onions. It takes about 10 minutes to cook when finely cubed. Add some salt and pepper. Add the chorizo into the pan and break up as you continue to sauté.
In medium sized bowl, whisk 9 eggs with 1/4 cup of milk or half and half. Add salt and pepper. Spray the muffin tin with non stick spray and fill each half way with egg mixture. When the cups are all filled, add 1 tablespoon of chorizo mixture to each cup until you have used it all up. You can top with shredded cheese before baking (cheddar or jack or whatever you prefer) or like me, top later with Cotija once they are cooked.
Now pop them in to a 350 degree oven and in about 12 minutes, you will have yourself some simply awesome tasty bites! Top with the Cotija cheese as mentioned, a little green onion, some sour cream, avocado and salsa or Cholula. But you be you and add whatever you like.
If you love some spice in your breakfast game, we have this amazing Cajun Spiced Potato Hash with Sausage this weekend. Top with your favorite eggs and some avocado and cheese for a breakfast win!
Inspired by this recipe? Make sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com
Easy Baked Chorizo Egg BitesMarch 4, 2021
- 24 mini muffin tin
- 10" non stick pan
- 9 eggs
- 1 1/2 cups potato, russet diced finely
- 1/2 cup onion, white dicely finely
- 6 oz Chorizo, Mexican without casing
- 1 tbsp canola or any other neutral oil
- Cotija cheese crumbled, for serving
- scallions finely chopped for garnish
- crema or sour cream for serving
- hot sauce or salsa optional
- salt and pepper
- Preheat oven at 350 degrees.
- Start by heating 1 tbsp of canola or any other neutral oil in a nonstick skillet. Once the oil is hot, add the potatoes and onions.
- It takes about 10 minutes to cook when finely cubed. Add some salt and pepper.
- Add the chorizo into the pan and break up as you continue to sauté.
- In medium sized bowl, whisk 9 eggs with 1/4 cup of milk or half and half. Add salt and pepper.
- Spray the muffin tin with non stick spray and fill each half way with egg mixture.
- Once they are all filled, add 1 tablespoon of chorizo mixture to each one until you have used it all up.
- You can top with cheese (cheddar or jack or whatever you prefer) or I like to top later with Cotija once they are cooked.
- Bake for about 12-15 minutes.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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