Ready to meet your new go-to low-carb breakfast option? These Machaca Egg Bites (or mini frittatas if you're fancy) take just 30 minutes to make, and they're completely customizable. The best part? You can freeze and reheat them in the microwave for a quick weekday breakfast!
These egg bites will keep in the freezer for up to 2 months. Allow egg bites to cool all the way to room temp and store in a large freezer-safe Ziploc bag. To reheat, pop into the microwave for one minute. If your mini frittata is still a bit chilly, reheat in the microwave in 30-second increments. Congratulations, friend. You've just made yourself breakfast for the next 12 mornings straight.
If you're familiar with Machaca, you're probably aware of Machaca Con Huevos–our inspiration for this recipe! And if you're not familiar, you can familiarize yourself here. To make prep even easier, we decided to use drained pico de gallo as the base and pre-chopped frozen spinach to get some extra veg into your life! But, like we said up-top, this recipe is completely customizable. So, go crazy substituting ingredients to suit your taste!
Begin by preparing the egg mixture. The majority of egg bite recipes call for milk to be whisked into this mixture, but we're substituting heavy cream for an even creamier result! Whisk the eggs, heavy cream, salt, and pepper to incorporate and set aside to make the mixture.
Preheat the oven to 350ºF and grease a standard muffin pan with cooking spray. Fill each muffin cup with pico de gallo, jalapeno, Machaca, spinach, and egg mixture. Give each egg cup a quick mix and top with shredded cheese before throwing them into the oven for 18-22 minutes.
Enjoy immediately, or freeze for a busy morning where you need a quick bite. On these mornings, reheat your egg bite in the microwave for 60 to 90 seconds and enjoy!