The following recipe and photography was provided courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry. Recipe adapted from Cynthia from What a Girl Eats.
Rushing out the door and forgetting breakfast is a non-issue with these Hatch Chile Egg Bites! Pop a couple in your mouth, or in your kid’s lunch box, and make a quick exit out the door.
Most mornings usually involve rushing your family and yourself to and from school and work, making it hard to find time to enjoy a well-balanced breakfast. These egg bites are a quick and simple recipe that you can make ahead of time and keep on-hand for those busy mornings. Just grab a few, pop them in the microwave, or eat cold, and you’re good-to-go!
- Cook time:
- Prep time:
- Total time:
- 12 Egg Bites
- 3 Hatch chiles roasted, peeled, seeded and diced
- 1 medium white onion, diced
- 8 eggs, lightly beaten
- 1/2 cup oat milk
- 2 cups grated sharp cheddar, optional
- 1 medium zucchini, diced
- 1 medium red pepper, diced
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- Preheat the oven to 375˚F.
- In a large bowl, add the eggs, cheddar and oat milk and mix to combine. Add the diced chiles, white onions, assorted diced veggies, salt and pepper. Mix until blended.
- Lightly grease mini muffin tins or regular-sized muffin tins, depending on your preference.
- Pour the egg mixture into the muffin tins, about 3/4 full in each cup.
- Bake for 20-25 minutes or until the eggs become golden brown and puff up.
- Refrigerate for up to 3 days or cool to room temperature and freeze in Ziploc bags for up to one month.
- To reheat, wrap each egg bite lightly in a paper towel and cook in the microwave on high for one minute per muffin.
- Any leftover batter makes a great omelet!