Muffin Tin Egg Bites

A muffin tray holds six baked egg cups with spinach and melted cheese, placed on a white cloth.

These muffin tin egg bites are a go-to favorite. They’re easy to make ahead and can be eaten cold or warm. Just bake, store, and reheat as needed for busy mornings!

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 382kcal

Author: Madison Wetherill

Equipment

Muffin Tin

Ingredients

½ pound ground chorizo sausage
2 medium yellow potatoes peeled and diced into ½ inch pieces
2 cups chopped kale large stems removed
6 large eggs
3 tablespoons water
3 tablespoons unsweetened almond milk
¼ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon olive oil for oiling the muffin tin

Instructions

Dice the potatoes and chop the kale into bite-sized pieces. Set aside.
In a medium skillet over medium heat, brown the chorizo sausage, breaking it up as it cooks. Drain any excess grease from the pan, then transfer the chorizo to a bowl and set aside.
Add potatoes to the skillet with water and cover with a lid, allowing them to simmer until softened. Stir the kale into the potatoes and cook uncovered for 2-3 minutes. Add the chorizo back to the skillet.
Crack the eggs in a bowl and whisk them well with the milk. Season with salt and pepper.
Preheat the oven to 375℉. Meanwhile, oil your muffin tin well, or use silicone liners instead.
Spoon the chorizo and vegetable mixture into 8 muffin wells, gently pressing the mixture down with the back of your spoon.
Pour the egg mixture into each cup, being careful not to over fill. Gently tap the muffin tin on the counter a few times to let the egg mixture settle in and to prevent bubbles.
Bake in preheated oven for 10-12 minutes or until eggs are cooked through.

Nutrition