Chorizo & Cheese Egg Bites

Fluffy homemade Chorizo & Cheese Egg Bites made with pork chorizo, eggs, melted mozzarella cheese, and baked using a water bath method for a soft, tender texture. Perfect for breakfast meal prep, brunch, or a quick protein-packed breakfast served with salsa verde and Mexican crema.

Why This Recipe Works

• Pork chorizo adds bold flavor throughout every bite

• Water bath baking helps create a softer, creamier texture

• Mozzarella melts into the eggs for extra richness

• Easy to make ahead for breakfast meal prep

• Simple ingredients with big flavor

• Perfect for breakfast, brunch, or high-protein snacks

Flavor Notes

• Savory chorizo flavor throughout

• Soft and fluffy egg texture

• Mild creamy mozzarella cheese

• Tangy salsa verde adds brightness

• Mexican crema balances the spice and richness

Serving Suggestions

Serve with salsa verde, Mexican crema, fresh fruit, breakfast potatoes, avocado slices, or a simple side salad.

These egg bites are also excellent for meal prep and reheat beautifully throughout the week.

Special Technique

Baking the egg bites using a water bath helps regulate the oven temperature around the silicone muffin mold and creates a softer texture without drying out the eggs.

Allowing the cooked chorizo to cool before mixing with the eggs helps keep the texture light and evenly distributed throughout each bite.

Storage + Reheating

Store in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave for 20–30 seconds or until warmed through.

These are excellent for meal prep breakfasts.

Frequently Asked Questions

Q: Can I use beef chorizo instead?

A: Absolutely. Beef chorizo works great and delivers a slightly different flavor profile.

Q: Why use a water bath?

A: The water bath helps create a softer, creamier texture while preventing the eggs from drying out.

Q: Can I add vegetables?

A: Yes. Bell peppers, onions, spinach, and jalapeños work well.

Q: Can these be frozen?

A: Yes. Freeze individually and reheat when ready to eat.

Q: What cheese works best?

A: Mozzarella melts smoothly, but cheddar, Monterey Jack, or pepper jack also work well.

Reynaldo’s Cocina 📍

Chorizo & Cheese Egg Bites

Fluffy homemade egg bites loaded with pork chorizo and mozzarella cheese, then baked using a water bath method for a soft and tender texture. Perfect for breakfast meal prep, brunch, or a quick protein-packed breakfast served with salsa verde and Mexican crema.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course: Breakfast, Brunch, Meal Prep

Cuisine: American, Mexican Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x+

Egg Bites

• 8 large eggs
• 1 package Reynaldo’s Pork Chorizo
• 1 cup mozzarella cheese shredded

Optional Finish

• Parmesan cheese grated
• Dried parsley or Italian seasoning

For Serving

• Salsa verde
• Mexican crema

Equipment

• Silicone muffin tray
• Large mixing bowl
• Large skillet
• Whisk
• Spoon
• Sheet pan
• Measuring cups
• Measuring spoons

Method

Step 1 — Cook the chorizo.

1. Heat a skillet over medium heat.
2. Add pork chorizo.
3. Cook until fully browned and cooked through.
4. Remove from heat.
5. Allow chorizo to cool slightly.

Step 2 — Prepare oven.

1. Preheat oven to 350°F.
2. Place silicone muffin tray onto a sheet pan.

Step 3 — Build egg mixture.

1. Crack eggs into a large bowl.
2. Whisk until smooth.
3. Add cooled chorizo.
4. Mix thoroughly.

Step 4 — Fill molds.

1. Divide mixture evenly among silicone muffin cups.
2. Top each egg bite with shredded mozzarella cheese.

Step 5 — Create water bath.

1. Carefully add hot water to the sheet pan surrounding the silicone muffin tray.
2. The water should create a gentle water bath while baking.

Step 6 — Bake.

1. Bake for 20 minutes.
2. Egg bites should be:
3. Fully set
4. Lightly golden
5. Cooked through

Step 7 — Rest.

1. Allow egg bites to cool for 5 minutes.
2. Remove carefully from silicone mold.

Step 8 — Finish.

1. Optional:
2. Sprinkle with grated Parmesan cheese.
3. Add dried parsley or Italian seasoning.

Step 9 — Serve.

1. Serve warm with:
2. Salsa verde
3. Mexican crema

Notes

• Allow the cooked chorizo to cool slightly before mixing with the eggs to help maintain a lighter texture.

• The water bath helps create a softer, more tender egg bite without drying out the eggs.

• Silicone muffin trays release much easier than traditional metal muffin pans.

• Mozzarella melts smoothly and adds richness without overpowering the chorizo.

• These reheat exceptionally well and make great breakfast meal prep for the week.