Baked Chorizo Manchego Egg Bites
Silky steam-baked egg bites with smoky Spanish chorizo and nutty aged Manchego, make once and enjoy over the week from fridge for a rich Spanish-style protein snack.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 150°C and brush 4 muffin tin holes with olive oil. Boil kettle. Dice chorizo finely. In a blender, combine egg whites, whole egg, cottage cheese, 16g Manchego, grated garlic, smoked paprika, salt, and pepper; blend 30 seconds until smooth.
Saute
Heat a dry pan over medium heat. Add diced chorizo, cook 2 minutes until oil releases. Drain on kitchen paper and cool completely.
Build
Divide cooled chorizo, remaining 8g Manchego, and fresh parsley evenly among 4 greased muffin holes. Pour egg mixture over fillings, filling each hole three-quarters full.
Steam
Place muffin tin in a roasting pan. Pour just-boiled water halfway up tin sides. Bake in water bath 26–28 minutes at 150°C until egg bites are just set with gentle wobble in centre.
Rest
Cool egg bites in tin 10 minutes. Run a knife around each bite and lift onto a cooling rack. Cool fully, then portion into 2 airtight containers with 2 bites each. Refrigerate up to 4 days.
Plate
Arrange 2 warmed egg bites on a plate with cherry tomatoes, sliced cucumber, or yogurt dip for freshness. Reheat in microwave 40 seconds or oven 6 minutes at 160°C before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.