Easy Baked Chorizo Egg Bites: Your Ultimate Grab-and-Go Breakfast Solution

If you’re already a fan of our hearty Baked Chorizo and Eggs, then prepare to fall even more in love with their convenient, bite-sized counterpart: Easy Baked Chorizo Egg Bites! These delectable little morsels are designed to revolutionize your breakfast routine, offering a robust, flavorful, and incredibly easy option for those busy mornings. Packed with the savory goodness of chorizo and the comforting texture of eggs, these bites deliver a touch of satisfying heat that will quickly make them your new go-to breakfast favorite.

Why You’ll Love These Chorizo Egg Bites: The Perfect Meal Prep Breakfast

We all crave convenience, especially when it comes to breakfast. That’s why these Easy Baked Chorizo Egg Bites are an absolute game-changer. They’re a fantastic way to enjoy a wholesome and incredibly satisfying breakfast, even when you’re short on time. Imagine grabbing a few of these savory bites from your fridge or freezer, a quick reheat, and you’re out the door! They are perfectly portioned, making healthy eating effortless, and the robust flavor of Mexican chorizo ensures every bite is a culinary delight.

Many of us, myself included, have a soft spot for Starbucks’ famous egg bites. My personal favorite, the Egg White and Roasted Red Pepper Sous Vide Egg Bites, are a testament to how convenient, healthy, and tasty egg bites can be. While there are numerous recipes out there for recreating those beloved Starbucks treats, I found myself wondering: what if we could infuse that same grab-and-go convenience with the bold, spicy flavors of our cherished baked chorizo and eggs? And just like that, the idea for these freezable, week-ready Chorizo Egg Bites was born.

These Easy Baked Chorizo Egg Bites are made in a mini muffin tin, yielding a generous batch of 24 bites – perfect for stocking up! They are incredibly versatile; enjoy them on their own for a protein-packed start, or accompany them with a side of fresh fruit for a well-rounded meal. For an extra layer of authentic flavor, I love to top mine with a sprinkle of fresh scallions, crumbly Cotija cheese, and a dash of Cholula hot sauce. No fruit needed for me! 😝

Crafting Your Batch of Easy Baked Chorizo Egg Bites: Ingredients & Process

Let’s get down to business and whip up a batch of these irresistible egg bites. The beauty of this recipe lies in its simplicity and reliance on quality, flavorful ingredients. Mexican chorizo, with its rich spices and hearty texture, is the star here, bringing a depth of flavor that means you don’t need many extra seasonings. The magic happens with just a few core components, and the finishing touches are all about personal preference.

Essential Ingredients:

• 9 large eggs: The foundation of our fluffy bites.
• 6 oz Mexican Chorizo (without casing): This provides the signature spicy, savory kick. Remove the casing if it comes with one.
• 1 ½ cups finely cubed Russet potatoes: Diced small for quick cooking and a delightful texture within the bites.
• ½ cup finely diced white onion: Adds aromatic sweetness and complements the chorizo.
• 1 tbsp canola or other neutral oil: For sautéing our potato and onion mixture.
• ¼ cup milk or half-and-half: To make the egg mixture extra creamy and light.
• Salt and pepper: To taste, enhancing all the flavors.

Optional & Recommended Toppings/Garnishes:

• Crumbled Cotija cheese
• Finely chopped scallions (green onions)
• A dollop of crema or sour cream
• Your favorite hot sauce (like Cholula) or salsa
• Sliced avocado
• Shredded cheddar or Monterey Jack cheese (for baking in)

Step-by-Step Guide to Perfect Chorizo Egg Bites

Follow these simple steps to create your own batch of delicious and convenient chorizo egg bites:

Let’s make a batch of Easy Baked Chorizo Egg Bites!

1. Preheat your oven: Set your oven to 350°F (175°C). Prepare your mini muffin tin by spraying it generously with non-stick cooking spray. This is crucial for easy removal!
2. Sauté potatoes and onions: Heat 1 tablespoon of canola or any other neutral oil in a nonstick skillet over medium-high heat. Once the oil is shimmering, add your finely cubed potatoes and diced white onion. Sauté for about 10 minutes, stirring occasionally, until the potatoes are tender and the onions are translucent and slightly caramelized. Season with a pinch of salt and pepper.
3. Cook the chorizo: Add the Mexican chorizo (without casing) to the skillet with the cooked potatoes and onions. Use a spatula or wooden spoon to break up the chorizo into small pieces as it cooks. Continue to sauté until the chorizo is fully cooked through and browned, mixing it well with the potato and onion mixture. Remove from heat and set aside.

4. Prepare the egg mixture: In a medium-sized bowl, whisk together the 9 eggs with ¼ cup of milk or half-and-half. Season this mixture generously with salt and pepper to taste.
5. Assemble the egg bites: Pour the egg mixture into each prepared mini muffin cup, filling them about halfway. Then, using a small spoon, add approximately 1 tablespoon of the cooked chorizo and potato mixture to each cup, distributing it evenly among all 24 cups. Gently stir the mixture in each cup to ensure the chorizo is well incorporated with the egg.
6. Add cheese (optional): If you prefer melted cheese baked into your egg bites, now is the time to sprinkle some shredded cheddar, Monterey Jack, or your preferred cheese on top of each cup. For those who, like me, enjoy the distinct flavor of Cotija cheese, you can add it as a topping after baking.
7. Bake to perfection: Pop the muffin tin into your preheated 350°F (175°C) oven. Bake for approximately 12-15 minutes, or until the egg bites are set, puffed, and lightly golden. The exact time may vary slightly depending on your oven.
8. Serve and enjoy: Once baked, remove the tin from the oven and let the egg bites cool for a few minutes before carefully removing them. Top with crumbled Cotija cheese, a sprinkle of fresh green onions, a dollop of sour cream or crema, a slice of avocado, and a dash of salsa or Cholula hot sauce. Of course, feel free to customize with any of your favorite toppings – you be you!

Meal Prep & Storage Tips for Ultimate Convenience

One of the best features of these Easy Baked Chorizo Egg Bites is how well they lend themselves to meal prepping. Making a big batch means you have delicious, protein-packed breakfasts ready for days!

• Cool Completely: Before storing, ensure your egg bites have cooled completely to room temperature. This prevents condensation and keeps them from getting soggy.
• Refrigeration: Store the cooled egg bites in an airtight container in the refrigerator for up to 3-4 days.
• Freezing for Longer Storage: These egg bites freeze beautifully! Once completely cooled, arrange them in a single layer on a baking sheet and freeze for about 1-2 hours, or until solid. This “flash freezing” prevents them from sticking together. Transfer the frozen egg bites to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 1-2 months.
• Reheating:
  • From Refrigerator: Reheat in the microwave for 30-60 seconds, or in a toaster oven or conventional oven at 300°F (150°C) for 5-10 minutes until warmed through.
  • From Freezer: For best results, thaw overnight in the refrigerator before reheating. Alternatively, reheat directly from frozen in a microwave for 1-2 minutes, or in a conventional oven at 325°F (160°C) for 10-15 minutes.

Frequently Asked Questions About Chorizo Egg Bites

Can I use a different type of chorizo?

Yes, while Mexican chorizo is recommended for its unique flavor, you can experiment with Spanish chorizo (which is cured and harder, requiring dicing) or even a plant-based chorizo alternative if you prefer. Just be aware that the flavor profile will change.

What if I don’t have a mini muffin tin?

You can use a standard-sized muffin tin. The baking time will be slightly longer, perhaps 15-20 minutes, depending on the size of your muffin cups. You may also yield fewer, larger bites.

Can I add other vegetables?

Absolutely! Feel free to incorporate other finely diced vegetables like bell peppers, spinach, or mushrooms. Sauté them along with the potatoes and onions to ensure they are tender before adding to the egg mixture.

Are these egg bites spicy?

The spiciness primarily comes from the chorizo. Mexican chorizo can range from mild to moderately spicy. If you prefer less heat, choose a milder chorizo or reduce the amount used. If you love spice, a dash of extra hot sauce is always an option!

Can I make these dairy-free?

Yes, simply omit the milk/half-and-half from the egg mixture or substitute it with a dairy-free alternative like unsweetened almond milk. Also, skip the cheese or use a dairy-free cheese substitute.

If you love some spice in your breakfast game, we also have this amazing Cajun Spiced Potato Hash with Sausage that’s perfect for a weekend brunch. Top it with your favorite eggs, some fresh avocado, and a sprinkle of cheese for another breakfast win!

Inspired by this recipe? We’d love to see your creations! Make sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com.

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