Hatch Chile Cheese Egg Bites
User Reviews
5
Hatch Chile Cheese Egg Bites
Description
The recipe blends eggs, sharp cheddar, and creamy cottage cheese to create a smooth egg custard base. Diced roasted Hatch chiles and sliced green onions are incorporated for mild heat and fresh flavor contrasts. Baking the egg mixture in a muffin pan placed inside a larger water bath slows cooking and helps keep the bites tender and slightly custardy rather than rubbery.
The egg bites reach a just-set stage after about 25 minutes at 300°F, with a slightly underdone center that firms as they cool. The result is creamy and light with mild smoky heat from the chiles. They are ideal warm but maintain their texture when cooled and reheated.
These bites can be stored refrigerated for up to 3 days or frozen up to one month. Reheating in a microwave with a paper towel keeps them moist. Using canned chiles is an acceptable substitute to fresh roasted. Portioning into small bites allows for easy serving as a breakfast protein or snack.
Ingredients
- 3/4 cup Hatch Chile roasted, peeled, seeded and diced (about 3 chiles, or Anaheim chile
- 2 green onions sliced
- 8 egg lightly beaten, (about 2 cups, large
- 1/2 cup cottage cheese
- 1 cup cheddar cheese grated, sharp
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 300 degrees F.
- In a blender mix eggs, cheddar cheese, cottage cheese, salt and pepper until well blended. About 2 minutes.
- Use silicone muffin pan or lightly grease a muffin pan. Place muffin pan in a larger baking pan.
- Add diced chiles, green onions to muffin pan.
- Pour egg mixture into muffin pan, about 3/4 full. Carefully pour boiling water around muffin pan, about 1/2 way up.
- Bake egg bites for 25 minutes until just barely set. They egg bites should be slightly underdone in the center.
- Remove pan from oven and let egg bites cool for about 5 minutes in the water bath. They will continue to cook after coming out of the oven.
- Serve warm.
- Refrigerate for up to 3 days, or cool to room temperature and freeze in zip-lock bags for up to 1 month.
- To re-heat, wrap lightly in paper towel and cook in microwave on high for 30 seconds per egg bite.
- Makes about 12 egg bites.
Notes
- Do not overcook the egg bites; they should have a creamy center for the best texture.
- They can be stored in the refrigerator for up to 3 days or frozen for about one month if wrapped well.
- Reheat by wrapping each bite in a paper towel and microwaving on high for 30 seconds.
- Canned chiles can substitute fresh roasted Hatch chiles; use approximately 6 ounces.
- Typically serve 2 egg bites per person as a satisfying portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 92kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 309mg | 13% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
