Breakfast Burrito Egg Bites
Breakfast Burrito Egg Bites are a High Protein breakfast with sausage, eggs, beans, cheese, and green chiles, ready in under 40 minutes.
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Equipment
Ingredients
- nonstick cooking spray
- 4 ounces lean turkey breakfast sausage
- ¼ cup yellow onion finely diced
- ¼ cup red bell pepper finely diced
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup black beans rinsed and drained
- ½ cup shredded reduced-fat Mexican blend cheese
- 2 tablespoon chopped green chiles drained
Instructions
- Preheat the oven to 350°F. Lightly coat a standard 12-cup muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat.
- Add the turkey sausage and cook for 3 minutes, breaking it into small crumbles.
- Add the onion and red bell pepper and cook for 4 to 5 minutes, or until the sausage is fully cooked and the vegetables have softened.
- Remove the skillet from the heat.
- Add the eggs, cottage cheese, milk, chili powder, cumin, garlic powder, salt, and black pepper to a large mixing bowl. Whisk until well combined.
- Divide the sausage mixture, black beans and green chiles evenly among the 12 muffin cups.
- Sprinkle the cheese evenly over the fillings.
- Pour the egg mixture evenly into each muffin cup.
- Bake for 20 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 by running a thin knife around the edges.
Notes
Serving Size: 2 Egg Bites
Tips and Tricks
Drain the beans well - Extra liquid from the beans can make the egg bites wetter than they need to be. Keep the sausage crumbles small - Smaller pieces distribute more evenly through all 12 egg bites. Don’t overbake - Remove the egg bites once the centers are set so they stay tender after reheating. Let them cool briefly - Five minutes in the pan makes them easier to remove without tearing.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. Thaw overnight in the refrigerator before reheating. Microwave - Microwave 2 refrigerated egg bites for about 30 to 60 seconds, or until heated through. Oven - Reheat at 325°F until warmed through.Nutrition
Calories: 272kcalCarbohydrates: 14gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 269mgSodium: 565mgPotassium: 471mgFiber: 3gSugar: 3gVitamin A: 718IUVitamin C: 10mgCalcium: 207mgIron: 2mg
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