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Egg bites with hatch chiles
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4.75 from 4 votes

Chile-Cheese Egg Bites

Hatch chile and cheddar egg bites. Nutritional calculation is for 2 Hatch chile bites each.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Southwestern
Keyword: Hatch chile, keto, low carb
Servings: 14
Calories: 112kcal
Author: Cynthia


  • 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


  • 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.


Nutritional information is for one egg bite. Figure 2 egg bites per person.


Serving: 1g | Calories: 112kcal | Carbohydrates: 2g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 320mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg