Chicken Enchilada Egg Bites are a fun change from the usual breakfast lineup.
They’ve got chicken, cheese, red enchilada sauce, and a little heat from the chili powder, so there’s a lot more going on than plain egg bites.
They’re also a high protein breakfast with 24 grams of protein per serving, which makes them a good one to prep ahead for busy mornings.
Two egg bites make a serving, and they’re easy to reheat when there’s no time to make breakfast from scratch.
The enchilada sauce spooned over the top gives them a little extra kick, and the peppers and green onions keep them from tasting too heavy.
If breakfast has been getting repetitive lately, these are definitely worth keeping in the rotation.
Why You’ll Love This Chicken Enchilada Egg Bites Recipe
24 Grams of Protein Per Serving
Two egg bites make a serving, and there’s plenty of protein from the eggs, chicken, cottage cheese, and cheese.
Enchilada Flavor Without a Full Enchilada Situation
The sauce, cumin, chili powder, chicken, and cheese give these that familiar flavor, but in a quick breakfast form.
Easy to Grab in the Morning
They’re already portioned into individual bites, so breakfast can go from refrigerator to microwave without much thought.
Good for Meal Prep
Make the full batch ahead of time and keep breakfast handled for several days. Definitely useful on busy mornings.
Ingredient Substitutions
Chicken
Cooked turkey can replace the chicken. Keep it finely chopped so it mixes evenly into the egg mixture.
Mexican Blend Cheese
Reduced-fat cheddar, Monterey Jack, or pepper Jack can be used instead.
Red Bell Pepper
Green, yellow, or orange bell pepper will work just as well.
Cottage Cheese
Full-fat cottage cheese can replace low-fat cottage cheese 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.
Chicken Enchilada Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- nonstick cooking spray
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup cooked boneless skinless chicken breast finely chopped
- ⅓ cup red enchilada sauce divided
- ½ cup shredded reduced-fat Mexican blend cheese
- ¼ cup red bell pepper finely diced
- 2 tablespoon green onions finely diced
Instructions
- Preheat the oven to 350°F. Lightly coat a standard 12-cup muffin pan with nonstick cooking spray.
- Add the eggs, cottage cheese, milk, garlic powder, cumin, chili powder, salt, and black pepper to a large mixing bowl. Whisk until well blended.
- Add the chicken, ¼ cup enchilada sauce, Mexican blend cheese, red bell pepper, and green onions. Stir until evenly mixed.
- Divide the mixture evenly among the 12 prepared muffin cups.
- Spoon the remaining enchilada sauce over the tops.
- Bake for 22 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 from the pan.
Notes
Tips and Tricks
Chop the chicken small – Smaller pieces distribute better and keep the egg bites easy to eat. Watch the enchilada sauce – Some brands are much hotter than others, so choose one that matches the heat level you want. Don’t overbake – Remove the egg bites once the centers are set so they stay tender instead of turning rubbery.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container for up to 4 days. Freezer – Freeze the cooled egg bites in a freezer-safe container for up to 2 months. Microwave – Reheat refrigerated egg bites in short intervals until warmed through. Frozen egg bites can be thawed overnight first for more even reheating.Nutrition
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