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Homemade chorizo and cheese egg bites topped with mozzarella and served with salsa verde and Mexican crema.
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Breakfast, Brunch, Meal Prep
Cuisine: American, Mexican Inspired
Ingredients Equipment Method Notes

Ingredients
  

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.
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