Fajita Vegetable Egg Bites have plenty going on for such a small breakfast. You’ve got red and green peppers, onion, corn, cheese, and those familiar fajita-style seasonings all baked into little egg bites.
Nothing fancy but definitely not boring.
The vegetables cook in a skillet first, so they’re tender by the time the eggs are done. That little bit of prep is worth doing. Nobody wants crunchy chunks of onion hiding in an egg bite.
These are pretty mild, too. Chili powder, cumin, garlic, and smoked paprika give them that Mexican-inspired flavor without turning breakfast into a spicy situation. If you like more heat, that’s easy enough to change.
Two egg bites make a serving with about 16 grams of protein.
They’re easy to reheat, easy to pack, and a solid choice for breakfast meal prep.
Why You’ll Love This Fajita Vegetable Egg Bites Recipe
Fajita Flavor Without Much Heat
The chili powder, cumin, garlic, and smoked paprika give these that familiar fajita flavor, but there aren’t any hot peppers involved. They stay pretty mild as written.
Plenty of Vegetables in Every Batch
Red and green bell peppers, onion, and corn are spread throughout all 12 egg bites. It’s an easy way to work some vegetables into breakfast without making a whole separate side.
Good for Breakfast Prep
Make all 12 at once and breakfast is handled for several mornings. Two egg bites make one serving, and reheating takes very little time.
No Cottage Cheese Texture
Cottage cheese gets whisked into the eggs, so you won’t have noticeable curds throughout the finished bites. It mostly disappears into the egg mixture.
Ingredient Substitutions
Bell Peppers
Use any combination of red, green, yellow, or orange bell peppers. Stick with the same total amount so there isn’t too much vegetable filling for the eggs.
Mexican Blend Cheese
Reduced-fat cheddar, Monterey Jack, or pepper Jack can replace the Mexican blend. Pepper Jack is a good choice if you want a little more heat.
Corn
Frozen or canned corn both work. Thaw frozen corn first, or drain canned corn well before adding it to the skillet.
Cottage Cheese
Full-fat cottage cheese can replace the low-fat version without changing the preparation.
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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.
Fajita Vegetable 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
- 1 teaspoon olive oil
- ½ cup red bell pepper finely diced
- ½ cup green bell pepper finely diced
- ⅓ cup yellow onion finely diced
- ¼ cup corn kernels
- 8 large eggs
- 1 cup low-fat cottage cheese
- ½ cup shredded reduced-fat Mexican blend cheese
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick cooking spray. Heat the olive oil in a large skillet over medium heat.
- Add the red bell pepper, green bell pepper, and onion. Cook for 4 minutes, stirring occasionally.
- Add the corn and cook for 1 minute.
- Remove the skillet from the heat.
- Add the eggs, cottage cheese, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to a large mixing bowl. Whisk until well mixed.
- Add the cooked vegetables and shredded cheese. Stir until evenly combined.
- Divide the egg mixture evenly among the 12 muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Remove the muffin pan from the oven. Let the egg bites cool in the pan for 5 minutes.
- Remove the egg bites from the muffin pan and serve warm.
Notes
Tips and Tricks
Dice the vegetables small – Small pieces distribute better among the muffin cups and make the egg bites easier to eat. Want more heat? – Add a pinch of cayenne or some finely diced jalapeño to the vegetable mixture. Let them rest before removing – The egg bites firm up a little as they cool, so they’re less likely to break when removed from the pan.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. Separating them with parchment paper helps keep them from sticking together. Microwave – Reheat refrigerated egg bites in short intervals until warmed through. Frozen egg bites can be thawed overnight first or reheated directly from frozen using additional time. Oven – Reheat at 350°F until warmed through.Nutrition
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