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 when you need a quick nibble. These Hatch Chile Cheddar Egg Bites 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, has been updated to contain nutritional information and contains affiliate links.)
You can eat them like a muffin, or if you’re on the go or for breakfast or brunch with a fork.
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!
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 beaten eggs per batch.
Eggs, cheese, cottage cheese, chiles and onions.
Pour into silicon muffin cups like these, or a well greased tin.
For a brunch, you can also make them and serve them in ramekins. Depending on the size of the ramekins, you can fill them with more of the egg mixture and serve one per person. Adjust the baking time to accommodate a larger ramekin.
How long do Egg Bites last?
This recipe makes between 12-15 individual muffins per batch. That’s enough for about 6-7 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 re-heat in the microwave the following morning. Or defrost in the microwave and . Frozen egg bites should last about 1 month.
Chile-Cheese Egg Bites
- Pre-heat oven to 350 degrees F.
- In a large bowl, mix eggs, cheddar and cottage cheese until blended. Add diced chiles, green onions, salt and pepper.
- Use silicon liners or lightly grease muffin tins.
- Pour egg and vegetable mixture into liners or tin, about 3/4 full.
- Bake for 20-25 minute or until golden brown and puffy. They egg bites will sink a bit when they come out of the oven.
- 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.