Chorizo Cottage Cheese Egg Bites
50 min520 kcal each
Café-style egg bites made silky with cottage cheese and studded with chorizo, Mexican cheese and pickled jalapeño. Sixteen bites from one batch; freeze half.
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Plan this recipeIngredients
for 4 servings- Turkey chorizo, raw340 g
- Eggs12 piece
- Cottage cheese, 2%226 g
- Mexican cheese blend, grated113 g
- Pickled jalapeños3 tbsp
- Olive oil spray1 tsp
Method
Prep 10 min · cook 40 min- Heat the oven to 175 °C and oil 16 holes of two muffin tins generously.
- Brown the chorizo in a pan for 8–10 minutes until cooked through, then cool for 5 minutes.
- Whisk the eggs, then whisk in the cottage cheese, half the grated cheese and the chopped jalapeños; stir in the chorizo.
- Pour into the tins, top with the remaining cheese and a jalapeño slice, and bake for 20 minutes until set.
- Cool 5–10 minutes in the tin, then loosen with a palette knife.
- Keeps 4 days in the fridge or 2 months frozen. Microwave 30–45 seconds from chilled, 90 seconds from frozen.
Nutrition
per servingCal
520
Protein
48g
Carbs
5.09g
Fat
33g
Of 33g of fat per serving, 13g is saturated.
