Savory Chorizo & Bell Pepper Egg Bites
These savory egg bites with chorizo and bell peppers are perfect for a quick breakfast or meal prep. They can be baked immediately or prepared the night before for a grab-and-go option.
Equipment
- Muffin tin
- Muffin liners
- Large bowl
- Whisk
Ingredients
Egg Bites
- 12 large eggs
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked, crumbled chorizo sausage
- 1/2 cup finely diced bell peppers (any color), sautéed
- 1/4 cup shredded Monterey Jack cheese
Instructions
Evening Prep (Day Before)
- Preheat your oven to 350°F (175°C) if baking immediately, or lightly grease a 12-cup muffin tin or use silicone liners if preparing for later.
- In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
- Stir in the cooked chorizo, sautéed bell peppers, and shredded Monterey Jack cheese.
- Divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
Bake Immediately or Refrigerate
- Option A (Bake Immediately): Bake for 20-25 minutes until set and lightly golden, then cool completely and store in an airtight container in the fridge for reheating.
- Option B (Refrigerate Unbaked): Cover the muffin tin loosely with plastic wrap and refrigerate overnight.
Morning Cook (If refrigerated unbaked)
- Preheat oven to 375°F (190°C), then uncover the muffin tin and bake for 20-25 minutes until the egg bites are set and lightly golden.
- Enjoy immediately or let cool slightly before serving.
Notes
For best results, ensure your chorizo is fully cooked and drained of excess grease before adding to the egg mixture. Adjust seasoning to your preference.