Add a little flavor and spice to your breakfasts with these Mexican egg bites! These baked egg muffins are perfect meal prep for those busy mornings, it's so quick and easy to make a batch. Low carb and vegetarian.
I'm not the most organized person in the morning, and breakfast, more often than not consists of one very strong coffee!
Egg muffins are one of my secret weapons when it comes to breakfast. They're loaded with protein to give you the energy to start the day and it's super quick and easy to make a btach on a Sunday so you can just grab them and go during the week.
These Mexican egg bites are seasoned with oregano and chili powder, with fresh cilantro, red bell pepper and tomatoes. They're topped with shredded cheese and a sliced jalapeno.
They're not super spicy at all, but they are loaded with fresh and vibrant flavors that will get you ready for the day. They also happen to be low carb too, so that's a nice bonus!
For more make ahead breakfasts, be sure to check out my sausage egg casserole and breakfast stuffed peppers.
How to make Mexican egg bites
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the egg mix (photo 1).
- Place the chopped veggies in to a muffin tin, top with egg mixture and sprinkle over cheese and a sliced jalapeno (photo 2).
- Bake until cooked through.
Recipe Variations
These Mexican egg bites are pretty damn tasty as they are, but you can easily make some swaps and additions to make them your own.
- Don't like cilantro? Use parsley instead so you still get that fresh herby flavor.
- Use any colored bell pepper you like.
- Add in other veggies. Spinach and mushrooms will work well.
- Add in some cooked bacon.
- Make them spicier by adding in a little cayenne.
Frequently Asked Questions
I used a deep 6 mold muffin tin for these egg bites, just be sure to grease it well so that they don't stick. If your tin is a little older, you may want to line them with a little parchment paper so that they are easy to remove.
You can also make these in silicone muffin cups, I haven't tried these personally, but lots of people over on my Facebook page have said these work a treat.
Once you have made your egg muffins, let them cool completely before transferring to an airtight container. They will keep well in the fridge for 4 to 5 days.
They also freeze really well and will keep for up to 2 months. Wrap the egg bites individually in plastic wrap before placing in a freezer bag or container.
It's super quick and easy to reheat your egg bites, The quickest way to reheat the egg bites is in the microwave. They just need about 30 seconds and you are good to go. You can also reheat them in the oven at 375F, covered with foil, for about 10 minutes til warmed through.
Frozen egg bites don't need to be thawed, just reheat them in the microwave for about a minute.
Recipe Notes and Tips
- Don't fill the muffin molds all the way to the top. The eggs will expand when they bake, so leave some room for them to puff up. You may want to place a baking sheet under the muffin tin to catch any overflow.
- Grease the muffin tin before adding the egg mixture so that your pizza egg bites are easy to remove.
- Once cooked, let the Mexican egg bites sit in the pan for 5 minutes. Then turn them out onto a cooling rack to cool completely before storing.
- The recipe is easily doubled and tripled if you want to freeze some.
- Be sure to check out all these other delicious egg bite recipes!
More Egg Bite Recipes
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Mexican Egg Bites
Ingredients
- 6 eggs
- pinch salt and pepper
- ¼ teaspoon garlic powder
- 1 teaspoon dries oregano
- 1 teaspoon chili powder
- ¼ cup sour cream (60ml)
- 2 tablespoons fresh cilantro (chopped finely)
- ¼ cup milk (60ml)
- ½ red bell pepper (finely diced)
- 6 cherry tomatoes (quartered)
- 6 tablespoons shredded Mexican cheese
- 1 jalapeno (sliced)
Instructions
- Preheat the oven to 360f / 180c. Grease a muffin tin.
- In a jug, whisk together the eggs, herbs and spices, sour cream and milk.
- Add the chopped bell pepper and tomatoes to your muffin tin.
- Pour over the egg mix, leaving a little room at the top to allow it to rise.
- Top with shredded cheese and a sliced jalapeno.
- Bake in the oven for 25 to 30 minutes until cooked through.
Notes
- Don't fill the muffin molds all the way to the top. The eggs will expand when they bake, so leave some room for them to puff up. You may want to place a baking sheet under the muffin tin to catch any overflow.
- Grease the muffin tin before adding the egg mixture so that your pizza egg bites are easy to remove. You can also make these in silicone muffin cups.
- Once cooked, let the baked pizza egg bites sit in the pan for 5 minutes. Then turn them out onto a cooling rack to cool completely before storing.
- I used a deep 6 mold muffin tin for these egg bites. The recipe is easily doubled and tripled if you want to freeze some.
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