CRUSTLESS SOUTHWEST MINI EGG BITES
Crustless Southwest Mini Egg Bites are a perfect low carb breakfast or snack option, high in protein, gluten free, and full of flavor.
Servings 24
Calories 60kcal
Ingredients
- 1/2 pound ground sausage (spicy or regular)
- 1 4oz can diced green chiles
- 1 Tablespoon green bell pepper diced
- 1 Tablespoon red bell pepper diced
- 1 Tablespoon fresh jalapeno diced
- 1 Tablespoon onion diced (can use red or sweet)
- 1/2 cup sharp cheddar or Mexican blend cheese finely shredded
- 6 large eggs
- 1/3 cup half and half
- 1/4 teaspoon hot sauce (add more if desired)
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup salsa (optional topping)
- 1/4 cup jalapeno slices from a jar (optional topping)
- 1/2 cup or squeeze tube of sour cream (optional topping)
- 1/4 cup cheese for topping (optional)
Instructions
- Assemble the ingredients. Spray a 24-cup mini muffin pan with no stick cooking spray. Preheat the oven to 350 degrees F.
- Crumble and brown the sausage in a medium size skillet, drain the grease. Stir in the can of green chiles. Do not drain the chiles.
- Evenly divide the sausage between the mini muffin cups. (Start with 1 Tablespoon each). Top with the green and red bell peppers, jalapenos, and onions.
- Evenly divide the cheese between the muffin cups. (I start with a pinch of cheese in each and keep dividing it)
- In a medium size mixing bowl, using an electric mixer, combine the eggs, half-and-half, hot sauce, salt and pepper. Pour into a glass measuring cup and divide evenly between the mini muffin cups. Let it trickle in to avoid the mixture running over in the pan. Fill each muffin cup.
- Bake until the egg bites are set, about 16 minutes.
- After removing the pan from the oven, allow it to cool about 5-10 minutes on a wire cooling rack. May sprinkle additional cheese over the egg bites if desired. To remove the mini quiche, run a butter knife (or plastic knife) around the edges to loosen the eggs. Lift out carefully and place on a wire cooling rack.
- Transfer egg bites to a serving platter and set out optional toppings if serving at this time. Refrigerate in an airtight container if serving later.
Notes
Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used
Notes:
- Spray the mini muffin pans well with no stick cooking spray.
- Pour the egg mixture into a glass measuring cup and slowly add it over the ingredients. I let it trickle in. This helps to prevent from having it to run over in the pan.
- After removing the pan from the oven, allow it to cool about 5-10 minutes on a wire cooling rack. To remove the mini quiche, run a butter knife (or plastic knife) around the edges to loosen the eggs. Lift out carefully and place on a wire cooling rack.