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Overhead view of six chicken enchilada egg bites with melted cheese, red pepper, and green onions on a black plate over rustic wood.

Chicken Enchilada Egg Bites

Nesting Lane
Chicken Enchilada Egg Bites are a high protein breakfast with chicken, enchilada flavor, and 24 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Breakfast
Cuisine Mexican-Inspired
Servings 6

Equipment

Standard 12-cup muffin pan
Large Mixing Bowl
Whisk
Cutting Board
Sharp Knife

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

Serving Size: 2 Egg Bites

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

Calories: 207kcalCarbohydrates: 4gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 281mgSodium: 583mgPotassium: 321mgFiber: 0.5gSugar: 3gVitamin A: 768IUVitamin C: 9mgCalcium: 187mgIron: 2mg
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