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 1–2 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 24–26 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 airtight containers. Refrigerate up to 4 days.
Plate
Arrange warmed egg bites on a plate with cherry tomatoes, sliced cucumber, or yogurt dip for freshness. Reheat in microwave 30 seconds or oven 5 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.