Crustless Chile Relleno Egg Bites

Starbucks Egg White & Red Pepper Egg Bites

My most favorite food of all time 

are these 

Sous Vide Egg White & Red Pepper Egg Bites 

from Starbucks.

I could eat them 

for every meal

every

 single

day

They are so good, but they are pricey at about $4.00!

These have inspired me

to make my own version.

I do not own a sous vide machine nor do I care to. 

I found several "sous vide" options

Cooking them in a mason jar in a water bath

(that scared me a little, vision glass shattering everywhere)

or

Cooking them in a water bath

by placing the muffin pan on a sheet pan with water

They look really pretty, but I didn't like the texture.

They were too mushy. 

So, I decided to take my favorite 

quiche-like, frittata-like recipe

 Chile Relleno Torta

that I blogged about it back in 2009

and 

make them into my own egg bites

These are not sous videed.

Crustless Chile Relleno Egg Bites

They don't look pretty but they sure are good!

The challenge is that they stick in the muffin pan.

This was my second attempt to make them.

I tried spraying cupcake liners with oil, 

but they still stuck in the pan

Back to the test kitchen on that

Below is the recipe.  

I use it for a base recipe.  

You can change up the cheeses or add other

 ingredients such as bell peppers, onion, spinach, etc

 

I added Italian Turkey Sausage 

I get this at Aldi.  

I

I love it as a ground beef replacement.

Ground turkey is just too bland.

 I use this in italian dishes, chili, tacos, etc.

It's a great ingredient for meal prepping.

If you do not have an Aldi grocery store near you, 

checkout Jennie-O's Turkey Sausage

Crustless Chile Relleno Egg Bites

Ingredients
1/2 lb. grated cheddar cheese
1/2 lb. grated pepper jack cheese
5 eggs
1/3 cup all-purpose flour
1 2/3 cup  half-and-half
1 - 4 oz. can of diced green chiles, drained
1/4 cup picante sauce
1/4 cup turkey sausage

Directions
Preheat oven to 350 degrees.
Mixed grated cheeses and spread evenly in buttered muffin pan.
Beat eggs with hand mixer, add flour slowly, and then beat in half-and-half. I beat until frothy as it makes the eggs fluffy.
If mixture is lumpy, strain it.
Pour egg mixture over cheeses in muffin pan.
Carefully spoon chiles & other add-ins over the surface, then spoon picante sauce over all.
Bake 25-30 minutes or until center is set. 
(I'd check at 20 minutes as some oven temperatures varies)

 

Green Chile, Cheese and Onion Enchiladas

 Enchiladas are one of my absolute favorite recipes.  

As a matter of fact, it was enchiladas that inspired me to create this blog in 2008.  

It has been very cold here in Dallas this past week.  On Wednesday, I got home from work, and was craving comfort food.  I was able to create these enchiladas with what I had in my fridge and pantry. 

I always keep a couple of cans of 

enchilada sauce and tortillas 

in the house. 

So, with a can of green chile enchilada sauce, some light sour cream, small can of green chiles, onion, cheddar cheese, and corn tortillas, I was able to whip these up in about 15 minutes + another 30 for cooking. 

There are so many ways to make enchiladas.  You just need  tortillas, cheese and a red or green enchilada sauce. You can add in veggies and meat. It's totally up to your personal taste (and what you have on hand)

I

Green Chile, Cheese, and Onion Enchiladas

Just one enchilada

INGREDIENTS

• 10 corn tortillas
• 1 - 15oz can green chile enchilada sauce
• 1 cup light sour cream
• 1/2 onion - chopped finely
• 1 - 4oz can chopped green chiles
• 2 cups cheddar cheese - grated

DIRECTIONS

• Preheat oven to 350 degrees
• Light spray a 11x9 (or 8x8) pan with cooking spray
• Whisk the sour cream and green chile sauce together in a bowl
• Drain the green chiles
• Soften the tortillas in the microwave. Place 5 in between 2 pieces of damp paper towels.  Microwave for about 45 seconds (depends on the power of your microwave - mine is weak). 
• Place cheese, onion, green chiles in the center of the tortilla. (leave some cheese, green chiles and onions for the top of the enchiladas.  Roll the tortilla and place face down in the pan. Continue until the other 4 are done.  Microwave the next batch of 5 - repeat.
• Pour the green chile /sour cream mixture over the enchiladas.  Top with remaining cheese, green chiles and onions. 
• Bake for about 25-30 minutes.   Let set for about 10 minutes before serving.