Chicken Taco Egg Bites take taco flavors and tuck them into an easy breakfast you can grab straight from the fridge and reheat.
Chicken makes them filling, cheddar adds a little richness, and the green chiles give every bite a mild kick without making breakfast too spicy.
The red bell pepper and onion add some texture and color, while taco seasoning is most of the flavor.
Cottage cheese keeps the egg mixture soft instead of dry, and the milk loosens everything just enough so the bites bake up tender.
These are especially handy when mornings are rushed. One batch makes 12 egg bites, so there’s plenty to stash away for later.
Two make a serving, and each serving is high protein with 23 grams.
A standard muffin pan keeps the portions even, and a large skillet makes quick work of softening the vegetables before they go into the egg mixture.
Why You’ll Love This Chicken Taco Egg Bites
High Protein Breakfast
Each serving has 23 grams of protein. That makes these a solid breakfast when something more filling than toast or cereal sounds better.
Easy Meal Prep
Make the whole batch once and breakfast is handled for several days. They’re already portioned, so there’s not much to think about in the morning.
Plenty of Taco Flavor
Taco seasoning, green chiles, cheddar, peppers, and onions give these egg bites plenty going on without needing a long ingredient list.
Soft, Tender Texture
Cottage cheese and milk keep the egg bites from turning dry or rubbery. The chicken and vegetables add some texture without making them heavy.
Easy to Take Along
Two egg bites make one serving, so they’re simple to pack for work, school, or any morning that starts a little too quickly.
Ingredient Substitutions
Chicken
Cooked turkey works well in place of the chicken. Keep it finely chopped so it mixes evenly through the egg bites.
Sharp Cheddar Cheese
Reduced-fat Monterey Jack or a Mexican-style shredded cheese blend can replace the sharp cheddar.
Red Bell Pepper
Orange or yellow bell pepper works just as well and keeps the flavor mild.
Green Chiles
Use mild canned green chiles if you want less heat. For a little more kick, medium green chiles can be used instead.
Milk
Another low-fat milk can be used in the same amount.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
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.
Chicken Taco 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
- ¼ cup yellow onion finely diced
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- 1 tablespoon taco seasoning
- 1 cup cooked chicken breast finely chopped
- ½ cup shredded reduced-fat sharp cheddar cheese
- ¼ cup canned diced green chiles drained
- 2 tablespoon green onions finely chopped
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the red bell pepper and yellow onion. Cook for 5 to 7 minutes, stirring occasionally, until softened. Remove the skillet from the heat. Let the vegetables cool slightly.
- Add the eggs, cottage cheese, milk, and taco seasoning to a large mixing bowl. Whisk until well blended. Add the cooked vegetables, chicken, cheddar cheese, green chiles, and green onions. Stir until evenly mixed.
- Divide the egg mixture evenly between the prepared muffin cups. Bake for 20 to 22 minutes, or until the centers are set. Let the egg bites cool in the pan for 5 minutes. Run a thin knife around the edges. Remove the egg bites from the muffin pan. Serve warm.
Notes
Tips and Tricks
Drain the green chiles well – Extra liquid can make the egg mixture wetter than needed. Dice everything small – Small pieces of chicken and vegetables spread through the egg bites more evenly and make them easier to eat. Don’t overbake – Remove the egg bites once the centers are set. Baking too long can make them dry. Let them rest before removing – A few minutes in the pan helps the egg bites firm up so they come out more cleanly.Storing and Reheating
Refrigerate – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freeze – Wrap cooled egg bites individually and place them in a freezer-safe container or bag. Freeze for up to 2 months. Reheat in the microwave – Place one or two refrigerated egg bites on a microwave-safe plate and heat in short intervals until warmed through. Reheat from frozen – Thaw overnight in the refrigerator for the best texture, then microwave until hot.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like
