Go Back
Mini egg bites have surged in popularity as a delightful and convenient snack or breakfast option, perfect for busy mornings or as a protein-packed treat throughout the day. These small, flavorful morsels provide a satisfying way to enjoy eggs while incorporating a variety of ingredients that enhance both taste and nutrition. Among the many variations of egg bites, the Spicy Hatch Pepper Mini Egg Bites stand out for their unique flavor profile and refreshing kick, thanks to the inclusion of hatch peppers.

Mini Egg Bites with Hatch Peppers

Discover the ultimate breakfast or snack with Spicy Hatch Pepper Mini Egg Bites! These delicious, protein-packed morsels feature flavorful hatch peppers that add a mild heat and vibrant color. Perfect for meal prep, they are easy to customize with various cheeses and veggies to suit your taste. Enjoy them fresh or stored for later, making them a convenient choice for busy days. Try this simple recipe for a nutritious twist on traditional egg bites!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup cottage cheese

1 cup shredded cheddar cheese

1/2 cup diced hatch peppers (fresh or roasted)

1/4 cup chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Cooking spray or olive oil for greasing the muffin pan

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing with cooking spray or a light coating of olive oil.

    Blend Ingredients: In a large mixing bowl, crack in the eggs. Add the cottage cheese, shredded cheddar cheese, hatch peppers, green onions, garlic powder, smoked paprika, salt, and pepper. Use a hand mixer or a whisk to blend until fully combined and slightly frothy.

      Fill the Muffin Tin: Pour the egg mixture into each muffin cup, filling them about 3/4 full. Leave a little space at the top, as they will rise during baking.

        Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the egg bites are set and starting to turn golden on top. A toothpick inserted in the center should come out clean.

          Cool and Serve: Once baked, remove the muffin tin from the oven and allow the egg bites to cool for a few minutes before gently running a knife around the edges to release them. Carefully pop them out and transfer them to a serving platter.

            Garnish (Optional): If desired, sprinkle with extra diced hatch peppers, green onions, or a sprinkle of paprika for a pop of color.

              Enjoy: These mini egg bites can be enjoyed warm or stored in an airtight container in the fridge for up to 5 days. They make a perfect snack or breakfast on-the-go!

                Prep Time, Total Time, Servings: 10 mins | 35 mins | 12 servings