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
- â…› 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