If you loved our Baked Chorizo and Eggs, you’ll appreciate this convenient, make-ahead version: Easy Baked Chorizo Egg Bites. They’re perfect for busy mornings, portable, freezer-friendly, and packed with savory chorizo and tender egg. A little heat from the chorizo makes these my new go-to breakfast!
I’m a big fan of Starbucks egg bites, especially the Egg White and Roasted Red Pepper Sous Vide Egg Bites. They’re convenient and tasty, and there are lots of homemade versions online. I wanted something similar but in a compact size that can be frozen and grabbed all week — enter these mini muffin-style egg bites.
I used a 24-cup mini muffin tin for this recipe. The bites portion easily, reheat well, and pair nicely with fresh fruit if you want a lighter meal. I like them topped with scallions, crumbled Cotija, and a drizzle of hot sauce or crema.
Let’s make a batch of Easy Baked Chorizo Egg Bites!
You’ll need 9 eggs, 6 oz Mexican chorizo (removed from the casing), 1 1/2 cups finely diced russet potato, 1/2 cup finely diced white onion, oil for sautéing, and salt and pepper. This recipe relies on flavorful chorizo, so no extra spices are necessary — the finishing toppings add brightness: crema, salsa, Cotija, scallions, avocado, or hot sauce.
Begin by heating 1 tablespoon of a neutral oil (canola or similar) in a 10″ nonstick skillet. When the oil shimmers, add the finely diced potatoes and onions and season lightly with salt and pepper. Sauté until the potatoes are tender and golden, about 8–10 minutes.
Once the potatoes and onions are nearly done, add the chorizo. Break it up with your spatula and cook until browned and fragrant, and the flavors have combined. Set the mixture aside to cool slightly.
In a medium bowl, whisk the 9 eggs with 1/4 cup milk or half-and-half, and season with salt and pepper. Spray the mini muffin tin with nonstick spray. Fill each cup about halfway with the egg mixture, then add approximately 1 tablespoon of the chorizo-potato-onion mixture to each cup. If you like, stir in or top with a little shredded cheese (cheddar, Monterey Jack, or similar) before baking, or sprinkle Cotija on after baking.
Bake in a preheated 350°F oven for about 12–15 minutes, until the egg bites are set and slightly golden around the edges. Remove from the oven and let them cool briefly before removing from the tin.
Serve topped with crumbled Cotija, chopped scallions, crema or sour cream, avocado slices, salsa, or your favorite hot sauce. To store, freeze on a sheet tray until solid, then transfer to a freezer bag for quick reheats — microwave for about 45–60 seconds or reheat in a 350°F oven until warmed through.
If you enjoy spicy breakfast options, check out our Cajun Spiced Potato Hash with Sausage for another bold, satisfying meal. Top with eggs, avocado, and cheese for a hearty brunch or breakfast.
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Easy Baked Chorizo Egg Bites
Ana Coronado
March 4, 2021
Pin Recipe
Equipment
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24 mini muffin tin
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10″ non stick pan
Ingredients
- 9 eggs
- 1 1/2 cups potato, russet diced finely
- 1/2 cup onion, white diced finely
- 6 oz Chorizo, Mexican without casing
- 1 tbsp neutral oil
- Cotija cheese crumbled, for serving
- scallions finely chopped for garnish
- crema or sour cream for serving
- hot sauce or salsa optional
- salt and pepper
Instructions
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Preheat oven to 350°F (175°C).
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Heat 1 tbsp neutral oil in a nonstick skillet. Add diced potatoes and onions and cook until tender, about 8–10 minutes. Season with salt and pepper.
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Add chorizo, break it up, and continue to sauté until fully cooked and combined with the potatoes and onions. Set aside to cool slightly.
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Whisk eggs with 1/4 cup milk or half-and-half and season with salt and pepper.
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Spray a 24-cup mini muffin tin and fill each cup halfway with the egg mixture. Add about 1 tbsp of the chorizo mixture to each cup.
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Top with shredded cheese if desired, or wait to sprinkle Cotija after baking.
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Bake 12–15 minutes until set. Cool slightly, then remove from the tin and garnish before serving.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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