Southwest Egg Bites make breakfast meal prep a whole lot easier.
You can make a batch ahead of time, store them in the refrigerator, and reheat two whenever you need a quick high protein breakfast.
These little bites have black beans, red bell pepper, green onions, green chiles, cheddar, and just enough Southwest seasoning.
Blending cottage cheese into the eggs gives them a soft texture while adding extra protein. You won’t taste a strong cottage cheese flavor once everything is baked.
Take them to work, serve them with fruit, or keep a batch ready for mornings when cooking breakfast isn’t happening.
Each serving includes two egg bites, so portioning them for the week takes almost no time.
They’re also freezer friendly, which means you can make an extra batch and save yourself some work later.
Why You’ll Love This Southwest Egg Bites Recipe
High Protein Breakfast
Each serving has 25 grams of protein from the eggs, cottage cheese, cheddar, and black beans. That makes these egg bites filling enough for a busy morning.
Great for Meal Prep
Make the egg bites ahead of time and store them in individual portions. You can grab two from the refrigerator and reheat them in less than a minute.
Plenty of Southwest Flavor
Green chiles, cumin, chili powder, peppers, and cilantro give the egg bites a mild Southwest flavor without making them overly spicy.
Easy to Take with You
The individual portions travel well in a covered container. They’re handy for work, school, or any morning when you need breakfast away from home.
Simple Equipment
A standard muffin pan and blender handle most of the work. The blender helps the eggs and cottage cheese form a smooth base.
Ingredient Substitutions
Reduced-Fat Cheddar Cheese
Regular cheddar, Monterey Jack, pepper Jack, or a Mexican-style shredded cheese blend can replace the reduced-fat cheddar.
Red Bell Pepper
Use yellow, orange, or green bell pepper in place of the red bell pepper. Keep the pieces finely diced so they soften during baking.
Black Beans
Pinto beans can replace the black beans. Drain and rinse them well before adding them to the muffin cups.
Fresh Cilantro
Leave out the cilantro if you don’t care for it. Finely chopped fresh parsley can provide a little color without the same flavor.
Green Onions
Finely diced yellow onion or red onion can replace the green onions. Use a little less because these onions have a stronger flavor.
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12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Southwest 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
- 10 large eggs
- 1½ cups plain low-fat cottage cheese
- ¾ cup reduced-fat shredded cheddar cheese
- ½ cup black beans drained and rinsed
- ½ cup bell red pepper finely diced
- ¼ cup green onions finely diced
- ¼ cup diced green chiles drained
- 2 tablespoon chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- nonstick cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a standard 12-cup muffin pan generously with nonstick cooking spray.
- Add the eggs, cottage cheese, cumin, chili powder, garlic powder, salt, and black pepper to a blender.
- Blend for 20 to 30 seconds, until smooth.
- Divide the black beans, red bell pepper, green onions, and green chiles evenly among the prepared muffin cups.
- Sprinkle the cheddar cheese and cilantro evenly over the fillings.
- Pour the egg mixture into each muffin cup until approximately ¾ full.
- Bake for 20 to 25 minutes, or until the centers are set.
- Let the egg bites cool in the pan for 5 minutes.
- Run a knife around the edge of each egg bite.
- Carefully remove the egg bites from the pan.
Notes
Tips and Tricks
Drain the fillings well – Excess liquid from the beans or green chiles can make the egg bites watery. Dice the vegetables finely – Small pieces spread evenly through the muffin cups and soften more easily during baking. Coat the muffin pan generously – Eggs tend to stick around the edges, so cover the bottom and sides of each cup with cooking spray. Watch the centers – The egg bites are ready when the centers no longer appear wet. Avoid baking them too long because overbaking can make them rubbery. Expect slight deflating – The egg bites may puff in the oven and settle as they cool. This is normal.Storing and Reheating
Store in the refrigerator – Let the egg bites cool completely. Place them in an airtight container and refrigerate for up to 4 days. Freeze for later – Place the cooled egg bites on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 2 months. Reheat from the refrigerator – Place two egg bites on a microwave-safe plate. Microwave for 30 to 45 seconds, or until warmed through. Reheat from frozen – Microwave two frozen egg bites for 60 to 90 seconds. Check the centers and continue heating in short intervals if needed.Nutrition
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