These Southwest Scrambled Egg Bites are full of flavor and perfect for busy mornings. Easy to grab on the go or make ahead for meal prep, they’re packed with protein and loaded with southwest spices, peppers, and cheese for a satisfying start to the day.
Why I Love These Southwest Scrambled Egg Bites
These breakfast egg muffins are quick to grab, easy to love, and packed with flavor. Fluffy eggs, juicy tomatoes, green chiles, and crisp peppers come together with just the right amount of spice. They’re a simple way to meal prep a healthy breakfast that actually tastes good.
Not only are these mini egg bites an easy breakfast solution, but they’re also a great source of protein to keep you full all morning. Looking for more healthy breakfast ideas? Try my Baked Oatmeal Banana Raspberry Breakfast Cups, Best Damn Instant Pot Frittata, or Healthy Breakfast Smoothie!
Ingredients:
- Eggs: The base for your scrambled egg bites, providing protein and fluffiness.
- Canned diced tomatoes: Adds a juicy, tangy burst of flavor to the mix.
- Canned green chilies: Bring a mild kick of heat for that Southwest flair.
- Heavy cream: Makes the eggs rich, creamy, and smooth.
- Seasoning: Salt, ground cumin, paprika, and black pepper elevate the flavor with warmth and spice.
- Mixed bell peppers: These add crunch, sweetness, and vibrant color.
- Shredded white cheddar cheese: Melts into the eggs for a gooey, cheesy finish.
- Cilantro: A fresh garnish to brighten up the dish.
Variations
Who says you have to make these Southwest Scrambled Egg Bites the same way every time? Switch up the flavors with these easy ideas:
- Cheese swap: Try different cheeses like mozzarella cheese, cottage cheese, or goat cheese for a different flavor.
- Extra veggies: Sauté red onions or fresh spinach for added color and nutrients.
- Meat lovers: Crumble in cooked breakfast sausage for additional protein and smoky flavor.
- Fresh finish: Top with chopped green onion for a bright, crunchy bite.
Mix and match these different ways to keep your breakfasts just that more interesting.
Preparation
To start, preheat your oven to 350°F and get your muffin tin ready. Either grease it with nonstick spray or pop in some silicone liners.
Next, grab a large mixing bowl and whisk together the eggs, heavy cream, salt, paprika, cumin, and pepper until they’re all combined and a little frothy.
Stir in the green chilies and canned tomatoes (just make sure to drain the tomatoes well so things don’t get soggy).
In your prepped muffin tin, add a tablespoon of chopped peppers to each cup, then sprinkle in some shredded cheese.
Cooking
It’s time to cook these babies up!
Pour the egg mixture evenly into each cup, filling them about ¾ full. Bake for 22–25 minutes, or until the tops are puffed up and set. If a toothpick comes out clean, they’re done!
Serving
Let them cool for a few minutes before taking them out. Top with cilantro and serve warm. Enjoy!
What to Serve with Southwest Scrambled Egg Bites
Turn your egg muffin cups into a full feast! Sweet lovers will adore pairing them with my Overnight French Toast Bake, while pancake fans can’t go wrong with Classic Buttermilk Pancakes.
Need something savory? Nothing beats perfectly cooked Bacon on a Foreman Grill. All of these options would make great additions to your breakfast table.
Storage & Reheating
Place any leftover scrambled egg bites in an airtight container and store in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave for about 30 seconds or until warm.
To freeze, store in a freezer-safe container or bag for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave or oven until warmed through.
PrintRecipe
Southwest Scrambled Egg Bites
- Total Time: 35 minutes
- Yield: 12 egg bites
Description
These Southwest-inspired scrambled egg bites are a meal prep dream. They’re packed with bold flavor and perfect for those hectic, grab-and-go mornings.
Ingredients
- 8 large eggs
- ¼ cup canned diced tomatoes, liquid drained
- 4 ounce canned green chilies, liquid drained
- 2 tablespoons heavy cream
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 cup mixed bell peppers, finely chopped
- ½ cup shredded white cheddar cheese
- Chopped cilantro, for garnish
Instructions
- Preheat your oven to 350°F. Grease a muffin pan with nonstick spray or line with silicone liners.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, paprika, cumin, and pepper until well combined and slightly frothy.
- Fold in the green chilies and canned tomatoes. (Drain the canned tomatoes well to avoid excess moisture.)
- In the greased muffin pan, add a tablespoon of chopped peppers to each of the 12 cavities, followed by an equal amount of cheese.
- Pour the egg mixture evenly into each cup, filling about ¾ to almost full. Bake for 22–25 minutes or until the tops are puffed and set. A toothpick should come out clean when inserted.
- Let them cool slightly before removing. Garnish with cilantro and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop & Oven
- Cuisine: American
Maryz says
Yummy egg bites! My first try! It was easy to adapt to my family. I added a bit of corn and decreased the tomato a bit. Hubby does not eat hot food so no hot sauce, and next time i will use 1/4 tsp salt. I had a little too much in each mold so the egg bites pushed up out of the molds but it didn’t affect the taste at all! Thanks!
Terri says
Can you freeze these?
Alex Harrelson says
Yes! They would be very easy to freeze and reheat, even in the microwave.
Barbara says
Have you tried cooking anything but eggs in the egg bites pan? There are just the two of us, and Hubs won’t eat eggs in any form, but I’d love to use the pan for other items, like muffins. (I Any ideas?’d love this recipe for myself, but I’ll have to save it for when we have company)
Alex Harrelson says
Yes! You can even use a muffin tin for these.