When it comes to high-protein breakfast meal prep options, egg bites really do check all the boxes. They are super flavorful, reheat well, and are easy to take on the go.
So I’m always looking for new flavor combinations to keep things fun.
Enter Jalapeño Cheddar Egg Bites.
They are creamy, soft, cheesy, and spicy… and absolutely packed with flavor.
The type of breakfast you can eat all week long and really not get sick of.
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Why You’ll Love It
- Preppable. Egg bites are one of the best breakfast options that you can prep ahead and eat on the go. They’re great cold or reheated.
- High-protein. The combination of eggs and cottage cheese mean three eggs bites have nearly 30 grams of protein. A great way to start your day off on the right foot.
- Super flavorful. The classic combo of jalapeño and cheddar is hard to beat. Cheesy and spicy is a magical combination.
- Batch prep. Have a big family? Double or triple the recipe and you’re stocked up on egg bites the whole family will love.
- Freezer-friendly. One of the things that makes egg bites such a great meal prep option is that they are freezer friendly too.
Want more like this? I’ve put together 9 High-Protein Egg Bites Recipe Ideas ranging from the classics like ham & gruyere to shakshuka egg bites.
Key Ingredients
This base of this recipe is simple eggs, cottage cheese, and some seasonings. From there the sky is the limit.
- Egg: You can’t make an egg bite without eggs. This recipe calls for 4 which brings protein and a bunch of other healthy micronutrients.
- Cottage cheese: The secret weapon of this recipe, cottage cheese adds even more protein and keeps the eggs from going rubbery. Full-fat works best here.
- Cheddar cheese: Packed with flavor and super cheesy, sharp cheddar is one of the heros of this recipe. Make sure to hand grate your cheese from a block. The pre-grated kind has additives that can lend a slightly gritty texture.
- Jalapeños: We go heavy on the jalapeño with two diced peppers mixed in and thin slices on the top. I’ve given several options for how to prepare them.
- Cornstarch: Helps bind the water in the eggs which helps with texture when reheating. Not 100% necessary but an easy addition if you have it on hand.
Looking for more preppable breakfasts? Check out 13 High-Protein Breakfast Meal Prep Ideas each with 30+ grams of protein per serving.
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How to Make It
These Jalapeño Cheddar Egg Bites require about 15 minutes of active prep but they are the gift that keeps giving all week long.
Prep your jalapeños
Slice one jalapeño into thin slices and set aside. Then dice up the other two peppers and choose your method: sauté, microwave, or leave raw.
Blend the base
Add you eggs, cottage cheese, cornstarch, salt, garlic powder, and half the cheddar to a blender. Blend until smooth and there are no curds visible.
Fill the muffin tray
Pour the egg mixture into the muffin tray, filling each about 3/4 full. Then distribute the diced jalapeños and remaining cheese evenly among them. Top with 1 to 2 of the thinly sliced jalapeño each.
Bake
Slide the muffin pan into the oven on top of the pre-heated baking sheet. Fill the sheet pan half way with boiling water and bake for 20 to 25 minutes. Cool in the pan for about 10 minutes before lifting them out.
If you’re an eggs for breakfast person, my Spring Vegetable Frittata with Goat Cheese is a must-try. Also great to prep ahead and enjoy throughout the week.
Swaps & Substitutions
This recipe is super customizable so feel free to use what you have.
Victoria’s Tips
Here are a couple small things that make all the difference in these cheddar jalapeño egg bites.
- Sauté the jalapeños. While it is one extra step and one more dirty dish, it really does provide the best flavor.
- Don’t skip the water bath. This really does make all the difference in texture. See the note below.
- Use high-quality sharp cheddar. Use a really good cheese to impart the best flavor in your egg bites. And make sure you hand shred your cheese. Pre-shredded can have additive that can leave a grainy texture.
Do You Really Need The Water Bath?
While the water bath does add an additional layer of effort, it’s well worth it in my opinion. It’s not a requirement but it greatly effects the texture of your egg bites.
With a water bath they turn out smooth, silky and soft. Without it, they turn our more like a soufflé. Still delicious but not nearly as a nice.
A couple of tips to make the water bath easier:
- Add your sheet tray to the oven while it preheats. When you’re ready to add your egg bites, put the muffin tin on top of the empty but preheated tray.
- Boil some water in a kettle and gently pour into the sheet tray until the water reaches half way up the side of the muffin tin. Do this with the tray already in its baking position. Avoid moving it once filled with water.
- If you don’t have a kettle, transfer the water to something that’s easy to pour from. You don’t want to accidentally pour the water in with the egg bite mixture.
Storage & Meal Prep
Egg bites are easy to store. Simply move them into an airtight container and store in the fridge for up to 4 days. To warm, microwave for about 30 seconds.
They are also freezer-friendly. First freeze them in a single layer to avoid them sticking together, then store in an airtight container or freezer bag for up to 3 months.
If frozen, the best way to reheat is by thawing first then microwaving but they can also be warmed straight from frozen. Microwave for 60 to 90 seconds on a paper towel.
FAQ
If your egg bites turn our rubbery, the most likely culprit is that they were over baked. If you’re not sure when they’re done, simply stick in an instant read thermometer and look for 175°F in the center. Another reason could be that you used low or non-fat cottage cheese. The fat in full-fat cottage cheese helps to coat the egg proteins for a softer texture.
Nope, you definitely don’t have to but it will have a large effect on the texture. See section above with image comparison and additional tips.
You can but I actually don’t recommend it. The air fryer cooks at a higher heat which will give a different, less soft texture. However, if that’s all you have, use silicone liners and cook at 300°F (150°C) for 12 to 14 minutes. Cover the tops with foil if they start getting too brown.
In general these egg bites are about a medium as written but it will depend on your jalapeños as heat levels can vary from pepper to pepper. Deseeds for a milder result or substitute with green bell pepper.
Jalapeño Cheddar Egg Bites
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Equipment
Ingredients
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Instructions
- Heat the oven to 325°F (165°C) with a rack in the middle and a rimmed sheet pan on the rack below it. Spray a 12-cup silicone muffin pan with cooking spray.
- Cut 1 medium jalapeño into thin rings and set them aside for the tops. These stay raw.Seed and finely dice the other 2 medium jalapeños, then pick one of three ways:Microwave for 2 minutes: Spread the diced jalapeño on a plate and microwave until it steams and shrinks. This is the easiest method.Sauté for 4 to 5 minutes: Cook in the olive oil over medium heat until softened. Let it cool before it goes in. This option is the highest effort but has the best flavor.Use it raw: Throw the diced jalapeño in raw for the most spice. See notes.
- Put 10 large eggs, 1 cup full-fat cottage cheese, 1 tbsp cornstarch, ½ tsp fine salt, 1 tsp garlic powder, and half the cheddar in a blender. Blend on medium for about a minute, until smooth with no curd left.
- Divide the batter between the 12 muffin wells, to about ¾ full. Stir in the diced jalapeño and the remaining cheddar. Lay 1 to 2 raw jalapeño rings on each one.
- Slide the muffin pan on top of the hot sheet pan in the over. Pour boiling water into the hot sheet pan filling it about halfway. Do this with the pan already in the oven rather than carrying it across the kitchen. Bake for 20 to 25 minutes, until the tops are set and lightly golden and the centers read 170 to 175°F (about 79°C).
- Let them sit in the pan for 10 minutes before lifting them out. They puff in the oven and sink as they cool. This is to be expected.
Nutrition
Notes
- Prep the jalapeño your way. A jalapeño is over 90% water which can have a big impact on the texture. Microwaved is easiest. Sautéed tastes best. Raw is fastest and brightest, but the water goes into the custard, so expect a looser set around each piece.
- Make it mild. Swap the diced jalapeños for 1 cup diced green bell pepper.
- Muffin pan. I have had the best experience with a silicone muffin pan. The egg bites come out the easiest. You can also use silicon muffin liners.
- Meal prep. These egg bites stay good in the fridge for up to 4 days and the freezer 3 months. Reheat for 30 to 40 seconds from the fridge, 60 to 90 from frozen, on a paper towel.
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More Recipes To Try
- Copycat Starbucks Egg White Bites Recipe (Made In Oven)
- Quiche Lorraine Egg Bites
- High-Protein Egg Bake with Cottage Cheese & Hash Browns
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Egg bites always hit and the jalapeño cheddar combo is so good!