Pico de Gallo Egg Bites are a nice change when plain egg bites are starting to feel a little boring.
It’s made with fresh tomato, cilantro, onion, jalapeño, and lime mixed right into the eggs, so there’s plenty going on without making breakfast complicated.
The cottage cheese helps bump each serving up to 16 grams of protein, and there’s just enough Mexican cheese mixed in to make them feel a little more substantial.
Seed the jalapeño and you’ll have a fairly mild batch. Leave a few seeds in if you want more heat.
You’ll need a standard muffin pan for 12 egg bites and a couple of mixing bowls to keep the pico de gallo separate at first.
Definitely worth making all 12. Keep the extras in the refrigerator and breakfast is already waiting for the next few mornings.
Why You’ll Love This Pico de Gallo Egg Bites Recipe
Fresh Pico de Gallo in Every Bite
Tomato, cilantro, onion, lime, and jalapeño keep these from tasting like another basic batch of baked eggs. Saving a little pico for the tops also gives you more of that fresh flavor.
16 Grams of Protein Per Serving
Two egg bites have 16 grams of protein. They’re an easy option when you want more protein at breakfast without making a full sit-down meal.
Good for Busy Mornings
Make them ahead, refrigerate them, and reheat what you need. Two egg bites make one serving, so there’s no measuring or portioning to deal with in the morning.
Ingredient Substitutions
Jalapeño Peppers
For less heat, leave the jalapeño out completely. For more heat, keep some of the seeds or use a little extra jalapeño.
Mexican Cheese Blend
Reduced-fat cheddar, Monterey Jack, or pepper Jack can replace the Mexican cheese blend. Pepper Jack is a good pick if you want a spicier batch.
Low-Fat Milk
Fat-free or 2% milk can be used instead.
Cilantro
If cilantro isn’t your thing, leave it out. There’s no need to replace it.
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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.
Pico de Gallo 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
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup roma tomatoes seeded and finely diced
- ¼ cup onion finely diced
- ¼ cup chopped fresh cilantro
- 2 tablespoon jalapeno peppers seeded and finely diced
- 1 tablespoon fresh lime juice
- ½ up reduced-fat shredded Mexican cheese blend
Instructions
- Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick cooking spray.
- Add the tomatoes, onion, cilantro, jalapeño, and lime juice to a medium bowl and stir to combine.
- Add the eggs, cottage cheese, milk, garlic powder, cumin, salt, and black pepper to a large mixing bowl and whisk until well blended.
- Stir the Mexican cheese blend into the egg mixture.
- Reserve about ¼ cup of the pico de gallo, then gently stir the remaining pico de gallo into the egg mixture.
- Divide the egg mixture evenly among the 12 muffin cups.
- Spoon the reserved pico de gallo over the tops.
- Bake for 20 to 22 minutes, or until the centers are set.
- 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
Seed the tomatoes – Removing the seeds and excess liquid helps keep the egg bites from becoming watery. Dice everything small – Small pieces of tomato, onion, and jalapeño spread more evenly through the egg bites and make them easier to eat. Adjust the jalapeño – Seeded jalapeño keeps the heat fairly mild. Keep some seeds for more heat. Let them rest – The five-minute cooling time makes the egg bites easier to remove from the muffin pan without tearing.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled egg bites in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture. Microwave – Reheat refrigerated egg bites in the microwave in short intervals until heated through. Avoid overheating, which can make the eggs rubbery.Nutrition
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