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    Home » Cook » Breakfast and Brunch

    Published: Mar 3, 2021 · Modified: Mar 24, 2021 by Slow The Cook Down

    Mexican Egg Bites

    Jump to Recipe Print Recipe
    Pinterest graphic. Mexican egg bites with text.
    Pinterest graphic. Mexican egg bites with text.
    Pinterest graphic. Mexican egg bites with text.

    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.

    A Mexican egg bite topped with a jalapeno being held towards the camera.

    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.
    Two step by step photos to show how to make the egg muffins.
    Baked egg bites in a muffin tin ready to serve.

    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

    What do you bake egg muffins in?

    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.

    How long do they keep?

    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.

    How do you reheat them?

    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.

    Close up of a Mexican egg bite in a muffin tin.

    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

    • Egg White Bites
    • Pizza Egg Bites
    • Bacon & Egg Muffin Cups
    • Bacon and Avocado Egg Cups

    I love hearing from you!! If you have tried these Mexican egg bites, be sure to scroll down, give them a star rating and let me know what you thought!

    For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!

    Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

    A Mexican egg bite being held towards the camera.

    Mexican Egg Bites

    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
    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 muffins
    Calories: 150kcal
    Author: Slow The Cook Down

    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.

    Nutrition

    Calories: 150kcal | Carbohydrates: 3g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 192mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 943IU | Vitamin C: 19mg | Calcium: 154mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!
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    A photo of Betty Davies

    Slow The Cook Down is all about taking life down a notch - stopping to enjoy the smell from the roast chicken you just pulled from the oven. Here, there's no reason to hurry or stress; dinner will get done, and it will be delicious! Pour a glass of wine and settle in to try something new.

    More about me →

    Follow Us

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    • Overhead shot of poached fish in a skillet with fresh cilantro garnish
      Poached Cod in Coconut Milk
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      Air Fryer Tuna Steaks
    • Two bowls of tomato and vegetable soup topped with fresh basil leaves and black pepper.
      Air Fryer Soup
    • A gin shot in front of a gold cocktail shaker
      Gin Shots With Lime
    • Five reverse seared lamb chops in a skillet with fresh mint leaves and next to a bowl of mint sauce.
      Reverse Seared Lamb Chops (Mint Marinated)
    • A chicken frittata in a skillet on a wooden chopping board.
      Chicken Frittata

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