A tribute to one of New Mexico’s nicknames, the Land of Mañana (tomorrow in Spanish, or an indefinite amount of time in the future, depending on who you ask) Egg Bites recipe is perfect for back-to-school meal prep. Make the egg bites, freeze some after they’ve cooled, and defrost them for another meal later. Blend eggs, cottage cheese, green chile, and bacon and then bake for 20 minutes for this bite-sized New Mexican breakfast.
These egg bites can be customized for any tastes you are craving, and you can include any in-season veggies year-round. With some creative substitution, these could be made dairy-free or even vegan. Some suggestions: sausage, onion, and peppers; mushrooms, Gruyère cheese, and greens; and chorizo and queso Oaxaca.
Try this recipe and let us know what variations you come up with!
- 8 eggs
- 1 cup shredded cheddar cheese
- 1 cup cottage cheese
- 1/2 cup diced green chiles (fresh roasted, defrosted, or canned will work)
- 5-6 slices of cooked bacon (chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
Makes about 12 egg bites.
- Preheat oven to 375 degrees F.
- Grease a standard size non-stick muffin pan really well or use silicone muffin liners. (Paper muffin liners are not recommended because the eggs will stick.)
- Add eggs to blender and mix for about 15 seconds.
- Add cheddar cheese, cottage cheese, salt, pepper, and garlic powder.
- Mix on high speed until blended (about 30-40 seconds).
- Add some of the cooked green chiles and bacon in each section of the muffin pan and pour the egg mix on top, filling each one about halfway. (You can add more green chile and bacon to the top if you’d like.)
- Bake for 20 minutes or until centers are firm.
- Allow to cool slightly before removing from muffin pans.
Recipe by Alison Penn & Jena Marquez; Photos by Alison Penn