Looking for a quick, protein-packed breakfast? These Goat Cheese & Chorizo Egg Bites are the perfect solution. Made with fresh Portuguese Santa Maria goat cheese and savoury cured chorizo, they’re simple to prepare in a muffin tin using a water bath for extra tenderness. Whether you’re meal-prepping for the week or enjoying them fresh out of the oven, these egg bites are a delicious way to start your day!
Ingredients:
- 6 large eggs
- 2/3 cup Portuguese Santa Maria fresh goat cheese
- 1/2 cup roughly chopped chorizo
- Salt and pepper, to taste
- Optional: Fresh herbs (such as chives or parsley) for garnish
Instructions:
- Preheat Oven & Prep Water Bath
Preheat your oven to 300°F (150°C). Place a baking dish filled halfway with hot water on the bottom rack of the oven to create a steam bath for the egg bites.
- Prepare Muffin Tin
Generously grease a muffin tin with oil or cooking spray to prevent sticking. You’ll need about 12 muffin cups for this recipe.
- Blend Eggs & Cheese
In a blender, combine the eggs and the fresh goat cheese. Blend until smooth and creamy. Season with salt and pepper to taste.
- Assemble Egg Bites
Pour the egg mixture into each muffin cup, filling each about 3/4 full. Sprinkle the crumbled cured chorizo evenly on top of each cup.
- Bake in Water Bath
Place the muffin tin on the middle rack above the water bath. Bake for about 25-30 minutes, or until the egg bites are set and slightly golden around the edges.
- Cool & Serve
Allow the egg bites to cool for a few minutes before removing them from the tin. Garnish with fresh herbs if desired. Serve warm.
Tips:
- Storage: These egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave for 15-20 seconds for a quick snack.
- Customizations: Feel free to add other fillings like diced bell peppers or spinach for added texture and flavour.
