Rushing out the door and forgetting breakfast is a non-issue with these green chile egg pop and gos! These egg bites make skipping breakfast nearly “impoppable”. 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 to get the kiddos off to school and yourself out the door. It’s hard to find time to feed yourself and the family a well-balanced breakfast. My egg bites are a quick and simple recipe that you can make ahead of time and keep on hand for those busy morning routines. Just grab a few, pop them in the microwave, or eat cold, and you’re good to go. Bite-sized pop and gos are the way to go!
- 3 Hatch chiles roasted, peeled, seeded and diced or 2 cans of pre-diced Hatch chiles
- 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 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Preheat oven to 375˚F.
- In a large bowl, add eggs, cheddar and oat milk until mixed. Add diced chiles, white onions, assorted diced veggies and salt and pepper. Mix until blended.
- Lightly grease mini muffin tins or regular-sized muffin tins, depending on your preference.
- Pour egg mixture into muffin tins, about 3/4 full in each cup.
- Bake for 20-25 minutes or until golden brown and egg bites begin to puff up.
- Refrigerate for up to 3 days or cool to room temperature and freeze in zip-lock bags for up to 1 month.
- To reheat, wrap lightly in a paper towel and cook in microwave on high for 1 minute per muffin.
- Any leftover batter makes a great omelet!