Breakfast Burrito Egg Bites take everything good about a loaded breakfast burrito and skip the tortilla.
You still have sausage, peppers, black beans, cheese, and green chiles tucked into every bite, so these definitely don’t feel like plain eggs baked in a muffin pan.
They’re also a High Protein breakfast with 22 grams of protein in a two-bite serving. That makes them handy when mornings are rushed and a bowl of cereal isn’t going to cut it.
The chili powder and cumin give them that familiar Mexican-inspired flavor without making them especially spicy. The green chiles are pretty mild too. If more heat sounds good, there’s plenty of room to change that later with salsa or hot sauce at the table.
Why You’ll Love This Breakfast Burrito Egg Bites Recipe
22 Grams of Protein Per Serving
Two egg bites have 22 grams of protein, so they work well when breakfast needs to keep you going longer than a piece of toast.
Breakfast Burrito Flavor Without the Tortilla
Sausage, beans, peppers, cheese, and green chiles give these plenty going on. You won’t miss having everything wrapped up in a tortilla.
Easy to Make Ahead
Bake the whole batch in a standard muffin pan, refrigerate what you need for the next few days, and reheat them as needed. Definitely worth keeping around for busy mornings.
Mild Enough to Adjust
The green chiles and seasonings give these flavor without a lot of heat. Add salsa or hot sauce when serving if you want them spicier.
Ingredient Substitutions
Turkey Breakfast Sausage
Lean chicken breakfast sausage can be used in the same amount.
Mexican Blend Cheese
Reduced-fat cheddar, Monterey Jack, or pepper Jack can be substituted. Pepper Jack will make the egg bites a little spicier.
Red Bell Pepper
Orange or yellow bell pepper works just as well.
Low-Fat Milk
Fat-free milk can be used if that’s what you have on hand.
Green Chiles
Leave them out for a milder batch, or use diced jalapeño when you want more heat.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Breakfast Burrito Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- nonstick cooking spray
- 4 ounces lean turkey breakfast sausage
- ¼ cup yellow onion finely diced
- ¼ cup red bell pepper finely diced
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup black beans rinsed and drained
- ½ cup shredded reduced-fat Mexican blend cheese
- 2 tablespoon chopped green chiles drained
Instructions
- Preheat the oven to 350°F. Lightly coat a standard 12-cup muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat.
- Add the turkey sausage and cook for 3 minutes, breaking it into small crumbles.
- Add the onion and red bell pepper and cook for 4 to 5 minutes, or until the sausage is fully cooked and the vegetables have softened.
- Remove the skillet from the heat.
- Add the eggs, cottage cheese, milk, chili powder, cumin, garlic powder, salt, and black pepper to a large mixing bowl. Whisk until well combined.
- Divide the sausage mixture, black beans and green chiles evenly among the 12 muffin cups.
- Sprinkle the cheese evenly over the fillings.
- Pour the egg mixture evenly into each muffin cup.
- Bake for 20 to 24 minutes, or until the centers are set.
- Remove the muffin pan from the oven. Cool the egg bites in the pan for 5 minutes.
- Carefully remove the egg bites by running a thin knife around the edges.
Notes
Tips and Tricks
Drain the beans well – Extra liquid from the beans can make the egg bites wetter than they need to be. Keep the sausage crumbles small – Smaller pieces distribute more evenly through all 12 egg bites. Don’t overbake – Remove the egg bites once the centers are set so they stay tender after reheating. Let them cool briefly – Five minutes in the pan makes them easier to remove without tearing.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze the cooled egg bites in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Microwave – Microwave 2 refrigerated egg bites for about 30 to 60 seconds, or until heated through. Oven – Reheat at 325°F until warmed through.Nutrition
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