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Chile-Cheese Egg Bites
Hatch chile and cheddar egg bites. Nutritional calculation is for 2 Hatch chile bites each.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
Southwestern
Servings:
14
Calories:
112
kcal
Author:
Cynthia
Ingredients
3
Hatch or Anaheim chiles
roasted, peeled, seeded and diced (about 1/2 cup)
3
green onions
sliced
8
large eggs
lightly beaten, (about 2 cups)
1/2
cup
cottage cheese
2
cups
cheddar cheese
grated
3/4
teaspoon
kosher salt
1/2
teaspoon
black pepper
Instructions
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.
Notes
Nutritional information is for one egg bite. Figure 2 egg bites per person.
Nutrition
Serving:
1
g
|
Calories:
112
kcal
|
Carbohydrates:
2
g
|
Protein:
8
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
112
mg
|
Sodium:
320
mg
|
Potassium:
65
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
334
IU
|
Vitamin C:
2
mg
|
Calcium:
139
mg
|
Iron:
1
mg