If you loved our Baked Chorizo and Eggs, you’ll appreciate this portable version: Easy Baked Chorizo Egg Bites. They’re ideal for busy mornings—flavorful, filling, and with a pleasant kick from Mexican chorizo. These mini bites are perfect for meal prep and freezer-friendly so you can enjoy breakfast all week.
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 many recipes try to recreate them. After making Baked Chorizo and Eggs, I wanted the same flavor in a convenient, individual portion. That led me to these mini muffin-sized egg bites that are easy to make, freeze, and reheat.
I used a 24-cup mini muffin tin for this recipe. The smaller size makes portioning simple and helps with grab-and-go mornings. Pair them with fruit for a balanced meal or top them with Cotija cheese, scallions, and a dash of hot sauce if you prefer something spicier.
Let’s make a batch of Easy Baked Chorizo Egg Bites!
You’ll need: 9 eggs, 6 oz Mexican chorizo (removed from casing), 1 1/2 cups finely diced russet potato, 1/2 cup finely diced white onion, 1 tbsp neutral oil (canola or similar), salt and pepper. Optional toppings: Cotija cheese, scallions, crema or sour cream, avocado, salsa or hot sauce. This recipe relies on the bold flavor of good chorizo, so additional seasoning is minimal; finishing toppings bring the final touch.
Preheat your oven to 350°F (175°C). In a 10″ nonstick skillet, heat 1 tbsp oil over medium heat. Add the finely diced potatoes and onions and season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and lightly browned—about 8–10 minutes. Add the chorizo, breaking it up with a spoon, and cook until fully cooked through and mixed with the potatoes and onions.
While the chorizo mixture cools slightly, whisk 9 eggs with 1/4 cup milk or half-and-half in a medium bowl. Season the egg mixture with salt and pepper. Spray the mini muffin tin with nonstick spray and fill each cup about halfway with the egg mixture. Spoon roughly 1 tablespoon of the chorizo-potato-onion mixture into each cup, distributing evenly. If you like, sprinkle shredded cheddar or Monterey Jack on top before baking, or wait and crumble Cotija over the bites after they come out of the oven.
Bake at 350°F for about 12–15 minutes, until the egg bites are set and slightly puffed. Let them cool a few minutes before removing from the tin. Finish with crumbled Cotija, chopped scallions, a dollop of crema or sour cream, avocado slices, and salsa or hot sauce to taste. Store cooled bites in the refrigerator for up to 4 days or freeze in an airtight container for longer storage. Reheat gently in the microwave or oven.
If you enjoy breakfast with a kick, try our Cajun Spiced Potato Hash with Sausage for another flavorful option—you can top it with your favorite eggs, avocado, and cheese for a hearty meal.
If you make these, tag us on Instagram @claudiastable_la—we’d love to see your versions. All content and photographs ©Claudia’s Table and claudiastable.com
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 canola or other 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 once the oil is hot.
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Cook about 8–10 minutes until potatoes are tender. Season with salt and pepper.
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Add chorizo and break it up, cooking until combined and fully cooked.
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Whisk 9 eggs with 1/4 cup milk or half-and-half. Season with salt and pepper.
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Spray the mini muffin tin and fill each cup halfway with the egg mixture.
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Add about 1 tablespoon of the chorizo mixture to each cup.
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Top with shredded cheese before baking, or crumble Cotija over the finished bites.
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Bake 12–15 minutes until set. Cool slightly before serving or storing.
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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