Egg Bites, or low-carb egg muffins, are a delicious and healthy, grab and go breakfast. Make them on a Sunday night, and enjoy them throughout the week when you need a quick nibble. These Egg Bites with Hatch Chiles make the perfect, high protein gluten-free breakfast. They’re also a nice way to cook eggs for a brunch.
What are “Egg Bites”?
Egg “bites” or egg “muffins” are a great make-ahead breakfast. You’ve probably seen them at Costco or Starbucks. They are baked in a muffin tin, but these “egg muffins” do not contain flour. These egg bites are just eggs, cottage cheese and veggies, which makes them naturally gluten free and low-carb.
This basic recipe makes it easy to tailor it to your family’s taste. (This post was originally posted on September 8th, 2014, and has been updated. As an Amazon Affiliate, I earn commission on qualifying purchases.)
You can eat them like a muffin if you’re on the go, or for breakfast or brunch with a fork. Since I originally published these in 2014, I’ve tweaked the recipe and method many times. I confess, I’d never tasted Starbucks sous-vide egg bites until last summer in an airport. I knew I had to try to make my Hatch Chile Egg Bites using the mock sous-vide or water bath technique.
How do you make Egg Bites?
I like to use both cottage cheese and shredded cheeses for extra creaminess and protein. You can add any sort of chopped vegetables for a vegetarian version, or add diced ham, prosciutto, or sausage. For this version, I used diced Hatch chiles which are in season in the late summer to early fall, and we love to put them in our eggs either in egg bites, omelets or scrambled!
What kind of cheese works best for egg bites?
I like a sharp cheddar to help balance the heat of the Hatch chilies. You can certainly use a mild cheddar or even Monterey Jack. Pepper jack will give them an extra kick!
Why the water bath?
The water bath is key to a really creamy center. So the method is exactly the same as making cheesecake. The difference between this method and the previous method, is that the eggs, cottage cheese, cheese and seasonings are blended really well. Then the chiles and onions are added to the individual muffin cups. A game changer for me is using a silicone muffin pan. There’s no need to grease a tin, and the egg bites just pop right out! To make the water bath, place the muffin pan in a larger pan before filling it with the egg mixture. Pour boiling water into larger pan about half-way up
How do you make Egg Bites
Start with a base of eggs, and cottage cheese. From there you can add your favorite cheese and vegetables. I figure on about 8-10 eggs depending on the size of your eggs, or about 2 cups of eggs.
Puree the eggs, cheese, cottage cheese and seasonings in a blender. You want everything nice and smooth!
You can either divide the mixture into the muffin cups first and then add the diced chiles or before. It doesn’t really matter, as the chiles and onions will sink regardless. I like to add them before because I can divide the ingredients more evenly.
Place the muffin pan in a larger roasting or baking pan for the water bath. After adding the diced chiles and onions to the muffin tin, pour in the blended egg mixture. Pour boiling water about 1/2 way up the muffin pan. Carefully place the pan in a preheated oven.
Can you substitute canned chiles?
Not everyone has easy access to Hatch chiles. Anaheim, or poblanos can be used as well. If you don’t want to go to the trouble of roasting and peeling them, canned jalapenos canned be substituted.
Creamiest Egg Muffin Tip!
I’ve discovered the secret to a really creamy center is to not overcook them. I pull the pan at 25 minutes and then allow them to cool in the water bath about 5 minutes.
How long do Egg Bites last?
This recipe makes about 10-12 individual muffins per batch. That’s enough for about 5 or 6 servings. I wrap them well, and refrigerate them for up to 3 days. You can also freeze them and either defrost them the night before and reheat in the microwave the following morning. Frozen egg bites should last about 1 month.
Hatch Chile Cheese Egg Bites
Ingredients
- 3/4 cup Hatch or Anaheim chiles roasted, peeled, seeded and diced (about 3 chiles)
- 2 green onions sliced
- 8 large eggs lightly beaten, (about 2 cups)
- 1/2 cup cottage cheese
- 1 cup sharp cheddar cheese grated
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 300 degrees F.
- In a blender mix eggs, cheddar cheese, cottage cheese, salt and pepper until well blended. About 2 minutes.
- Use silicone muffin pan or lightly grease a muffin pan. Place muffin pan in a larger baking pan.
- Add diced chiles, green onions to muffin pan.
- Pour egg mixture into muffin pan, about 3/4 full. Carefully pour boiling water around muffin pan, about 1/2 way up.
- Bake egg bites for 25 minutes until just barely set. They egg bites should be slightly underdone in the center.
- Remove pan from oven and let egg bites cool for about 5 minutes in the water bath. They will continue to cook after coming out of the oven.
- Serve warm.
- Refrigerate for up to 3 days, or cool to room temperature and freeze in zip-lock bags for up to 1 month.
- To re-heat, wrap lightly in paper towel and cook in microwave on high for 30 seconds per egg bite.
- Makes about 12 egg bites.
Notes
Nutrition
Looking for more Hatch Chile recipes?
Here are some of my favorites!
Low-carb Hatch Chile Rellenos Casserole
Kelly says
These sound delicious and right up my alley! Pinning!
Lisa @ Pebbles & Piggytails says
Oh these look really good! I a huge fan of eggs with a kick! Pinning! Thanks for sharing at Saturday Dishes!
Cynthia says
Thanks so much for hosting!
Julie says
DELICIOUS!!!
Liz says
I made this recipe a few weeks ago and I will make it again this weekend. It was delicious! I think I might add hot sausage to the mix this time. Thank You for posting a great recipe!
Christina @ Christina's Cucina says
Love this idea and I love Hatch chiles! This is perfect any day of the week for a quick and healthy breakfast bite!
Sharon @ What The Fork Food Blog says
These are THE most adorable little quiche bites! And I bet they pack a nice little punch with those chiles!
Michelle @ A Dish of Daily Life says
These look great…love Hatch chiles! And these little quiche bites are so cute!
Allison - Celebrating Sweets says
I LOVE green chiles with eggs! It’s the perfect combo.
Taylor@Food Faith Fitness says
These are so cute!! I’d love one or five 😉
Katie | Healthy Seasonal Recipes says
What a perfect start to your day! Love the addition of the cottage cheese with the sharp cheddar. And your roasted chilies really take it over the top. And they’re cute too!!
Shashi at RunninSrilankan says
I so so love these! I have a 17 year old who is always in a hurry in the mornings and I know she sure would love these adorable bites!
Jeanne Bishop says
Could you tell me where I might buy this fluted tin?
Cynthia says
I believe I bought those at Cost Plus World Market about 4 years ago. But I’m sure you could find them at any cooking store. They’re made of silicon.
LB says
How sad that you have a political ad on your page.
Cynthia says
Hi LB, I apologize, I was not aware that I had a political ad of any sort. Next time you see it can you please let me know by reporting it? I can notify my ad company.
Trish says
Hi Cynthia. Very good egg bites. I do add precooked breakfast sausage or minced up ham. Also I go with 6 eggs, 1 cup of a Mexican blend shredded cheese. I have Hatch chile powder so I add that with my reg grn chile’s I grew myself. Added a jalapeno and instead of cottage cheese (I did that once, didn’t like it) I used 1/3 C ricotta. Also a few additional spices and this is definitely a recipe you can personalize. I didn’t have green onion so used some chives & onion powder. Love it – thanks for the inspiration with your original recipe and for hosting.
Cynthia says
Yes, you can totally personalize them! Mine are never the same twice. It’s also a great way to use up extra veggies.
megha says
nice recipe looking good thank you for shearing keep it up.
Cynthia says
Thank you!
Catpainter says
I make the sous-vide egg bites in 4 oz Mason jars for the two of us.
We don’t have fresh Hatch chiles here but wondered if I could use drained and patted dry canned Hatch chiles?
I’ll put a little cheddar in the bottom so when they flip out the tops are cheddar.
My sous-vide jars seal with a “ping” so I can keep them in the fridge for several weeks and pop them out as we need them.
Cynthia says
sure! I use canned chilies when I don’t have fresh ones.
Yaya says
This sounds delicious!!! I love hatch Chile’s so this is something I could definitely eat for breakfast everyday!
Melissa M Sanchez says
There is nothing better than hath chiles. I love them so much. I love that they roast them in front of super markets here, my fave season 😉
Talya says
Oh yum these look delicious. I’m always looking for tasty low carb bites and love anytime with cottage cheese in it so will have to give these a whirl.
colleen poteet says
These are really good. I did make some changes. I added only 1 cup of cheese and reduced the salt to 1 teaspoon. I added diced turkey bacon and 2 teaspoons of tapatio to give a little more heat. For the chilies, I used 2 cans of diced chilies. I drained them very well and patted them with a paper towel before adding. I did have to increase the cooking time of the egg bites to 35 minutes, probably because the chilies were a little wet since they came froma can. The egg bites received rave reviews! This recipe has moved to the top of the list for egg bite recipes I like to make.
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Lucy C. says
My friend made these and now I have to, too! They are THAT good! Thanks for the recipe!
Cynthia says
Glad you both like them!
MELANIE EDJOURIAN says
These sound like they’d be tasty and healthy. I really love that you used chilis in them for a nice kick!!!
Mosaic Artwork says
omg this looks so so good! Perfect for a healthy breakfast for sure…I can’t wait to make it.
Chef Mimi says
Oh I love these! I don’t know what’s wrong with me, but I don’t know how different fresh Hatch chile peppers are from Anaheim’s or Poblanos. Especially after they’re roasted. But, all roasted chiles are great, and I really love this recipe.
Laura says
These are so cute. A great meal to plan in advance for kids!
Cynthia says
Yes, I love to make these on the weekend for meal prep.
Erin says
I didn’t know that about the water bath. The egg bites look so delicious!
Cynthia says
The water bath make them extra creamy!
Erin says
Didn’t know that about the water bath. The egg bites sounds delicious!
Cynthia says
The water bath brings them to another level of creaminess!
Cynthia Nicoletti says
These egg bites are perfect for breakfast or to make with lunch, love it
Cynthia says
Thank you!
Catherine says
What a delightful and delicious recipe for egg cups! These look SO good!
Cynthia says
Thank you!
Everything Enchanting says
These egg bites look so cute and yummy I can’t wait to give this recipe a try!
Cynthia says
Let me know how you like them!
Lara Z says
These look so good! I don’t think I’ve had hatch chiles but will have to check this out.
Cynthia says
Now is the time to find them in the grocery store or at Trader Joe’s!
Jennifer Passmore says
Wow! These look delicious! I have never heard of them or had one, but I would defnitely like to try one now!
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Steohanie says
This is amazingly delicious and so easy!! I put the filling ingredients in after the egg and they didn’t sink to bottom.
Cynthia says
Thank you! I’ve done it both ways. I’m glad you liked them.
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