The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Rushing out the door and forgetting breakfast is no longer possible with these pop & go Hatch Chile egg bites! These egg bites make skipping breakfast nearly “impoppable.” Pop a couple in your mouth or in your lunch box and make a quick exit out the door. Once you try these, you’re ready to take on day!
For most, school is back in session and understandably, mornings are filled with rushing to get the kiddos (and yourself) out the door. Because of this, it’s hard to find time to feed yourself and the family a well-balanced breakfast. These Hatch Chile egg bites are a quick throw-together recipe to make on a Sunday that you can pop in your mouth (hot or cold) every morning before you head out and start your busy day. And did I mention they’re low-carb, high protein and gluten-free?
Bite-sized pop & go bites are the way to go!
Pop & Go Hatch Chile Bites
- 3 Hatch chiles roasted, peeled, seeded and diced or 2 cans of pre-diced Hatch chiles
- 1 medium white onion, diced
- 8 eggs lightly beaten
- 1/2 cup oat milk
- 2 cups grated sharp cheddar (optional)
- 1 medium zucchini, diced
- 1 medium red pepper, diced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pre-heat oven to 375 degrees F.
- In a large bowl, add eggs, cheddar and oat milk until mixed. Add diced chiles, white onions, assorted diced veggies and salt and pepper. Mix until blended.
- Lightly grease mini muffin tins or regular-sized muffin tins depending on your preference.
- Pour egg mixture into muffin tins, about 3/4 full in each cup.
- Bake for 20-25 minutes or until golden brown and egg bites begin to puff up.
- Refrigerate for up to 3 days or cool to room temperature and freeze in zip-lock bags for up to 1 month.
- To reheat, wrap lightly in a paper towel and cook in microwave on high for 1 minute per muffin.
- Any leftover batter makes a great omelet!