Smoky Chipotle Black Bean & Cotija Egg Bites

Elevate your morning routine or meal prep game with these incredibly flavorful Smoky Chipotle Black Bean & Cotija Egg Bites. Inspired by trending global flavors and the demand for high-protein, convenient meals, this recipe delivers a punch of smoky spice and savory goodness in every bite. They're unbelievably easy to make and perfect for busy weekdays or a weekend brunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 large eggs
• 4 large egg whites
• 1/4 cup skim milk
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup frozen corn (thawed)
• 1/2 cup crumbled Cotija cheese
• 1/2 red bell pepper, finely diced
• 1/4 yellow onion, finely diced
• 1-2 chipotles in adobo sauce, finely minced (start with 1 for mild, add more for spicier)
• 1 tablespoon adobo sauce from the can
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray.
2. In a medium non-stick skillet over medium heat, sauté the diced red bell pepper and onion for 5-7 minutes, until softened. Set aside to cool slightly.
3. In a large bowl, whisk together the whole eggs, egg whites, and skim milk until well combined and slightly frothy.
4. Stir in the minced chipotle, adobo sauce, salt, and black pepper into the egg mixture.
5. Gently fold in the rinsed black beans, thawed corn, crumbled Cotija cheese, sautéed bell pepper and onion, and chopped fresh cilantro.
6. Carefully pour the mixture evenly into the prepared muffin tin cups, filling each approximately three-quarters full.
7. Bake for 20-25 minutes, or until the egg bites are set, golden brown around the edges, and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Chef's Note

For extra flavor and a beautiful presentation, garnish the finished egg bites with a sprinkle of extra Cotija cheese and fresh cilantro before serving. These also freeze wonderfully for future meal prep!

Make-Ahead Tips

Store cooled egg bites in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave for 30-60 seconds or in a toaster oven until warmed through. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

Substitutions

Feel free to swap Cotija cheese for feta or a Mexican blend. For extra heat, add a pinch of cayenne pepper. Any finely diced vegetable (like zucchini or spinach) can be added or substituted for the bell pepper and onion.