Mohamed Shili Another delicious recipe from Pioneer Woman is this Egg Bites, made with Mexican chorizo, yellow onion, eggs, heavy cream, and Monterey Jack cheese. This savory Egg Bites recipe is a breakfast that takes about 30 minutes to prepare and can serve up to 6 people.
Pioneer Woman Egg Bites Ingredients
- 225 grams (8 ounces) of Mexican chorizo
- 1/2 yellow onion, finely diced
- 4 large eggs
- 60 mL (1/4 cup) of heavy cream
- 60 mL (1/4 cup) of sour cream
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of freshly ground black pepper
- Nonstick cooking spray, for greasing the mold
- 40 grams (1/3 cup) of grated Monterey Jack cheese
How To Make Pioneer Woman Egg Bites
- Prepare your skillet: Begin by heating a large skillet over medium heat, then add the chorizo and diced onion.
- Cook the ingredients: Continue to cook the mixture for about 5-6 minutes, stirring occasionally, until the onions become soft and translucent and the chorizo is thoroughly cooked.
- Drain and cool: After cooking, drain any excess grease from the chorizo and onion mixture, then set it aside to cool down before further use.
- Mix the eggs: In a large mixing bowl, combine the eggs, heavy cream, sour cream, kosher salt, and freshly ground black pepper, whisking for about one minute until the mixture is light and fluffy.
- Prepare the mold: Spray a silicone egg bites mold generously with nonstick cooking spray, then evenly distribute the grated Monterey Jack cheese, cooked chorizo, and onion across the mold cups.
- Fill the mold with egg mixture: Carefully pour the prepared egg mixture over the cheese and chorizo in each cup, filling them just below the rim to allow space for the mixture to expand during cooking.
- Cook in the multi-cooker: Place a trivet inside the multi-cooker, add 250 mL (1 cup) of water, then cover the mold with foil and lower it onto the trivet. Seal the lid, set the pressure valve to sealing, and cook using the ‘Steam’ function for 10 minutes.
- Unmold and serve: After the cooking time has ended, allow the multi-cooker to release pressure naturally for 10 minutes, then manually release any remaining steam. Remove the mold, invert the egg bites onto a plate, and serve them warm.
Recipe Tips
- Choose Your Chorizo Wisely: Opt for a high-quality chorizo to ensure the flavor is rich and authentic; the better the chorizo, the tastier your egg bites will be.
- Experiment with Cheeses: While Monterey Jack is suggested, trying other cheeses like sharp cheddar or pepper jack can add a different twist to the flavor profile.
- Finely Chop Your Onions: Ensure that your onions are finely diced to distribute more evenly throughout the egg bites, providing a consistent taste in every bite.
- Watch Your Cooking Time: Keep an eye on your multi-cooker as cooking times can vary based on the model; it’s crucial not to overcook the egg bites to maintain their fluffy texture.
What To Serve With Egg Bites
Serve your savory Egg Bites with avocado slices, a fresh arugula salad, cherry tomatoes, roasted red peppers, and caramelized shallots for a balanced and flavorful breakfast.
You can also pair them with sautéed spinach, smoked salmon, or a dollop of salsa verde for a bit more zest.
How To Store Egg Bites
To Refrigerate: Place the Egg Bites in an airtight container and refrigerate for up to 4 days. Ensure they are cooled to room temperature before storing to prevent moisture buildup, which could make them soggy.
To Freeze: Freezing is not recommended for these Egg Bites, as the texture of the eggs and cream can become rubbery and unappealing after thawing.
How To Reheat Egg Bites
In The Oven: Preheat your oven to 350 degrees Fahrenheit. Place the Egg Bites on a baking sheet and cover them with foil to prevent them from drying out. Heat for about 10 minutes or until thoroughly warmed through; or sprinkle a little cheese on top before reheating for added moisture and flavor.
In The Microwave: Place Egg Bites on a microwave-safe plate and cover them with a damp paper towel to keep them moist. Heat on high for 30-60 seconds or until hot throughout; or add a teaspoon of water to the plate to create steam.
In The Air Fryer: Set your air fryer to 300 degrees Fahrenheit and place the Egg Bites in the basket. Cook for 2-3 minutes or until heated through; or spray a light coating of oil on them before reheating to enhance their crispness.
Frequently Asked Questions
Can I use different types of cheese in the recipe?
Yes, you can use different types of cheese. Substitute Monterey Jack with cheddar, Swiss, or feta for varied flavors. Each cheese will provide a distinct taste and texture, enhancing your egg bites differently. Ensure the cheese is grated for even distribution.
What if I don’t have a silicone mold?
If you don’t have a silicone mold, use a regular muffin tin lined with paper or silicone cupcake liners. This prevents the egg bites from sticking and makes removal easier. Adjust the cooking time slightly, as metal tins may conduct heat differently than silicone molds.
How do I know when the egg bites are fully cooked?
The egg bites are fully cooked when they are set and no longer jiggly in the center. Check by inserting a toothpick into the center; it should come out clean. If they are still soft, cook for an additional 1-2 minutes, then recheck.
Pioneer Woman Egg Bites Nutrition Facts
- Calories: 183 kcal
- Carbohydrates: 2g
- Protein: 10g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 188mg
- Sodium: 370mg
- Potassium: 104mg
- Fiber: 0g
- Sugar: 1g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Crispy Goat Cheese Balls
- Pioneer Woman Fried Mashed Potato Balls
- Pioneer Woman Popcorn Balls
Pioneer Woman Egg Bites
Description
Another delicious recipe from Pioneer Woman is this Egg Bites, made with Mexican chorizo, yellow onion, eggs, heavy cream, and Monterey Jack cheese. This savory Egg Bites recipe is a breakfast that takes about 30 minutes to prepare and can serve up to 6 people.
Pioneer Woman Egg Bites Ingredients
How To Make Pioneer Woman Egg Bites
- Prepare your skillet: Begin by heating a large skillet over medium heat, then add the chorizo and diced onion.
- Cook the ingredients: Continue to cook the mixture for about 5-6 minutes, stirring occasionally, until the onions become soft and translucent and the chorizo is thoroughly cooked.
- Drain and cool: After cooking, drain any excess grease from the chorizo and onion mixture, then set it aside to cool down before further use.
- Mix the eggs: In a large mixing bowl, combine the eggs, heavy cream, sour cream, kosher salt, and freshly ground black pepper, whisking for about one minute until the mixture is light and fluffy.
- Prepare the mold: Spray a silicone egg bites mold generously with nonstick cooking spray, then evenly distribute the grated Monterey Jack cheese, cooked chorizo, and onion across the mold cups.
- Fill the mold with egg mixture: Carefully pour the prepared egg mixture over the cheese and chorizo in each cup, filling them just below the rim to allow space for the mixture to expand during cooking.
- Cook in the multi-cooker: Place a trivet inside the multi-cooker, add 250 mL (1 cup) of water, then cover the mold with foil and lower it onto the trivet. Seal the lid, set the pressure valve to sealing, and cook using the ‘Steam’ function for 10 minutes.
- Unmold and serve: After the cooking time has ended, allow the multi-cooker to release pressure naturally for 10 minutes, then manually release any remaining steam. Remove the mold, invert the egg bites onto a plate, and serve them warm.
