These High Protein Fajita Breakfast Egg Bite Cups are the ultimate grab-and-go breakfast! Made with just five simple ingredients, they’re packed with bold fajita flavors and plenty of protein to keep you full and energized. Whether you meal prep for the week or need a quick, satisfying bite in the morning, these fluffy egg cups are the perfect solution.
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A great way to use up leftovers!
Fajitas is usually our "go to" for feeding big crowds. Fajitas are easy to prepare, can be customized a million ways, and the kids love them!
But, with fajitas being our go to meal for entertaining, it usually means we're going to end up with plenty of leftovers. So what's a better way to put them to use than breakfast prep?
This is such a fun recipe that the whole family will enjoy! (And if you're in need of some ideas for fajita leftovers yourself, check out my Leftover Fajita series on my Instagram! So many quick and fun ideas!)
Ingredients (yes, just 5!):
- Leftover Fajitas - Chicken, beef, or combo (make sure you've got some peppers and onions in there too!
- Eggs - These are egg cups after all! (To substitute egg whites, you'll need 2 egg whites for every 1 egg. To substitute for an egg alternative, you'll need ¼ cup for every 1 egg.)
- Cottage Cheese - Helps boost the protein content in this recipe!
- Hot Sauce - Your favorite brand! Helps boost that "fajita flavor"!
- Cheese - Shredded Mexican cheese is best here.
You will also want cooking spray for easy removal!
Instructions:
Step 1: Preheat the oven and prepare the muffin tray.
Preheat the oven to 350° and spray a regular sized muffin tray liberally with cooking spray.
Step 2: Prepare the egg mixture.
Crack 6 large eggs into a large measuring bowl with a pouring spout. Add the cottage cheese and hot sauce and blend with an immersion blender.
If you do not have an immersion blender, a regular blender will work great for this!
Step 3: Chop and drop the fajitas!
Chop the leftover fajitas, peppers, and onions into small, bite sized pieces and place into the each muffin well. (You only want to fill these about ⅓ of the way to make room for the eggs.)
Sprinkle Mexican cheese over the top of each muffin well.
Step 4: Pour in the eggs.
Pour the eggs into each well until they are filled halfway.
Step 5: Bake!
Bake the egg muffins for 20 - 25 minutes, or until set.
Recipe FAQs:
This answer will vary based on the type of fajita meat you use and how much you add. A serving of 2 egg bites will yield about 27 grams of protein for the steak, and 29 grams of protein for the chicken.
No problem! Grab a bag of pre-marinated, pre-cooked fajita meat at the store to make this easy! Just keep in mind, if you want the peppers and onions as well those will not come in the bag. You'll want to chop up 1 bell pepper and 1 small onion, sprinkle it with taco seasoning and saute until soft. Use these in the egg muffins.
Absolutely! These are also delicious with cheddar, monterey jack, or better yet - pepper jack!
To store in the fridge - let them cool completely and then place them in an airtight container. The fajita egg bites will keep in the fridge for 3 - 5 days.
To store in the freezer - let them cool completely, flash freeze them by placing them on parchment paper on a baking sheet, and then put them in the freezer for 1 hour. Remove, place into freezer bags and store in the freezer for up to 3 months. (These are great for breakfast meal prep!)
From the fridge - preheat them in the microwave in 30 second intervals until warmed through. For a crispier texture, place them under the broiler in the oven (or in the air fryer) for 1 - 2 minutes.
From the freezer - let them thaw over night in the fridge. Then follow the reheating directions above.
If you liked this high protein breakfast egg bite recipe, you may also like:
- Potato Cheddar and Chive Egg Bakes (Starbucks Copycat Recipe!)
- Sausage and Cheese Croissant Breakfast Sandwiches
- Apple Dirty Chai Chia Pudding
If you make this, tag me #atoastedcrumb or @atoastedcrumb on Facebook and Instagram! And if you enjoy the recipe, please leave a review below! (That's so helpful for my site!) Follow along on my Pinterest for more great recipes!
High Protein Fajita Breakfast Egg Bites
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 tablespoon hot sauce
- 1.5 cups leftover fajitas chicken, beef, or combo
- ¼ cup Mexican cheese
Instructions
- Preheat the oven to 350° and spray the muffin tray liberally with cooking spray.
- Prepare the egg mixture by combining the eggs, cottage cheese, and hot sauce. Blend with an immersion blender (or in a regular blender) until smooth.
- Chop the leftover fajitas and place them into each muffin well. (Fill the wells up about ⅓ of the way to leave room for the eggs.)
- Sprinkle Mexican cheese over each muffin well.
- Pour the egg mixture into each muffin well until they are about halfway full.
- Bake for 20 - 25 minutes, or until set.
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