Smoky Red Pepper and Cotija Egg Bites
WHAT YOU NEED
- 12 Eggs
- 1/3 cup Cacique® Crema Mexicana
- 1 Tbsp. Olive Oil
- 1 Large Yellow Onion, diced
- 1 Red Bell Pepper, seeded and diced
- 1 Large Ripe Tomato, seeded and diced
- 1 Clove Garlic, minced
- 1 tsp. Ground Cumin
- 1/2 tsp. Smoked Paprika
- 1/4 tsp. Crushed Red Pepper Flakes
- 5 oz. Cacique® Cotija, finely crumbled or grated
- Salt and Pepper to taste
- 1/4 cup Fresh Cilantro or Parsley, chopped, plus more for serving
HOW TO MAKE IT
- Preheat oven to 350ºF and spray a muffin tin with nonstick spray.
- Heat a medium skillet over medium heat. Add the olive oil. When the oil is hot, add the onion and red pepper. Sauté, stirring occasionally, until the onion and pepper are just tender, about 10 minutes. Add the tomato and cook until just warmed through, about one minute
- Add the spices and garlic and cook one minute more until fragrant. Remove from heat and set aside to cool.
- In a medium bowl, whisk the eggs with Crema Mexicana and season with salt and pepper. Add the crumbled Cotija and pepper and onion mixture as well as cilantro. Stir well to combine.
- Use a ladle or a measuring cup with a spout to fill each cup of the muffin tin with the egg mixture. It should fill up each cup almost all the way.
- Bake in the preheated oven for 20-25 minutes or until eggs are fully set and cooked through. Let cool for 5 minutes before removing egg bites from the muffin pan.
