Spicy Southwestern Egg Bites
By Stephanie Ganz
-
Prep Time:
20m -
Cook Time:
25m -
Total Time:
45m -
Quantity:
5 servings
Egg bites are a great choice for an easy breakfast or midday snack when you’re looking for some protein without a lot of fuss. I like to make a batch of egg bites over the weekend and then keep them in the fridge for whenever such a craving strikes. There’s a little bit of fire in these, thanks to the Extra Hot Habanero Mateo’s Salsa, but you can use any variety of Mateo’s salsa you like best!
Ingredients
8 Large Eggs
½ Cup Half & Half
Nonstick Pan Spray
1 Avocado
¼ Cup Cilantro, Chopped
½ Cup Mateo's Salsa (I like the Extra Hot Habanero, but any variety will work!)
1 Cup Shredded Mexican Cheese Blend
Instructions
-
Preheat the oven to 350 degrees F. Spray a 36-cup mini muffin pan with nonstick spray.
-
In a mixing bowl, whisk together 8 eggs and ½ cup half and half until thoroughly combined. Divide the egg mixture evenly among the muffin cups, filling no more than ¾ of the way full.
-
Finely dice 1 avocado. Evenly distribute the avocado, chopped cilantro, salsa, and 1 cup Mexican cheese blend among the muffin cups.
-
Bake until set in the middle and lightly golden brown, about 20 minutes. Allow to cool for five minutes before serving.
-
To store: Remove egg bites from the muffin tin, and place in an airtight container in the refrigerator for up to 5 days. Or, freeze separately on a sheet tray until frozen, and then place in an airtight container in the freezer for up to 3 months.
