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
Servings 6 muffins
Calories 150kcal
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