Hatch Chile Cheddar Egg Bites make the perfect low-carb, high protein and gluten-free breakfast!
School is back in full-swing for both my 8th grader and me. No matter how hard we try, it seems as though the morning is always a bit rushed for all three of us. Occasionally my husband will get up extra early and cook some bacon and scrambled eggs, sometimes it’s just peanut butter on toast. On weekends, I like to make these portable veggie and cheese egg bites in muffin tins.
I’ll freeze a dozen or so of the egg bites, then on those crazy mornings, we can pop a couple in the microwave for a quick, protein rich breakfast. They’re also great for an early morning sporting event. We vary the veggies and cheese, so I rarely make them the same way twice.
I picked up a bag of Hatch chiles last weekend at the store, for $.99 a pound, roasted, skinned and seeded them and we had a chile-filled weekend. I made Chicken Tortilla Soup, but instead of using canned chiles, I threw in a couple of diced Hatch chiles. If you can’t find Hatch chiles, Anaheim will work just as well. For breakfast, I made Hatch Chile and Cheddar Egg Bites. I like to use a sharp and flavorful cheese, like Kerrygold Reserve Cheddar to balance the heat of the chiles. Click here, for tips on roasting and skinning chiles.
I hope you enjoy the egg bites. Here’s the recipe!
- 3 Hatch or Anaheim chiles roasted, peeled, seeded and diced
- 3 green onions sliced
- 8 eggs lightly beaten
- 1/2 cup cottage cheese
- 2 cups grated sharp cheddar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Pre-heat oven to 350 degrees F.
In a large bowl, add eggs, cheddar and cottage cheese until mixed. Add diced chiles, green onions, salt and pepper. Mix until blended.
Use silicon liners or lightly grease muffin tins.
Pour egg mixture into liners or tin, about 3/4 full.
Bake for 20-25 minute or until golden brown.
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 1 minute per muffin.
Makes 12-15 muffins.
Looking for more recipes using chiles?