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Six Chicken Taco Egg Bites with chicken, melted cheddar, red bell pepper, and green onions arranged on a matte black plate over a rustic wooden surface.

Chicken Taco Egg Bites

Nesting Lane
Chicken Taco Egg Bites are a high protein breakfast with chicken, taco flavor, vegetables, and cheese in an easy make-ahead recipe.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Course Breakfast
Cuisine Mexican-Inspired
Servings 6

Equipment

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

Ingredients
 

  • nonstick cooking spray
  • 1 teaspoon olive oil
  • ½ cup red bell pepper finely diced
  • ¼ cup yellow onion finely diced
  • 8 large eggs
  • 1 cup low-fat cottage cheese
  • ¼ cup low-fat milk
  • 1 tablespoon taco seasoning
  • 1 cup cooked chicken breast finely chopped
  • ½ cup shredded reduced-fat sharp cheddar cheese
  • ¼ cup canned diced green chiles drained
  • 2 tablespoon green onions finely chopped

Instructions
 

  • Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with cooking spray.
  • Heat the olive oil in a large skillet over medium heat. Add the red bell pepper and yellow onion. Cook for 5 to 7 minutes, stirring occasionally, until softened. Remove the skillet from the heat. Let the vegetables cool slightly.
  • Add the eggs, cottage cheese, milk, and taco seasoning to a large mixing bowl. Whisk until well blended. Add the cooked vegetables, chicken, cheddar cheese, green chiles, and green onions. Stir until evenly mixed.
  • Divide the egg mixture evenly between the prepared muffin cups. Bake for 20 to 22 minutes, or until the centers are set. Let the egg bites cool in the pan for 5 minutes. Run a thin knife around the edges. Remove the egg bites from the muffin pan. Serve warm.

Notes

Serving Size: 2 Chicken Taco Egg Bites

Tips and Tricks

Drain the green chiles well - Extra liquid can make the egg mixture wetter than needed.
Dice everything small - Small pieces of chicken and vegetables spread through the egg bites more evenly and make them easier to eat.
Don’t overbake - Remove the egg bites once the centers are set. Baking too long can make them dry.
Let them rest before removing - A few minutes in the pan helps the egg bites firm up so they come out more cleanly.

Storing and Reheating

Refrigerate - Store cooled egg bites in an airtight container in the refrigerator for up to 4 days.
Freeze - Wrap cooled egg bites individually and place them in a freezer-safe container or bag. Freeze for up to 2 months.
Reheat in the microwave - Place one or two refrigerated egg bites on a microwave-safe plate and heat in short intervals until warmed through.
Reheat from frozen - Thaw overnight in the refrigerator for the best texture, then microwave until hot.

Nutrition

Calories: 218kcalCarbohydrates: 4gProtein: 23gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 279mgSodium: 388mgPotassium: 255mgFiber: 1gSugar: 3gVitamin A: 949IUVitamin C: 19mgCalcium: 149mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane