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Southwest Egg Bites with Cottage Cheese And Bacon (In Oven)

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These Egg Bites with Cottage Cheese are perfect for a meal prep breakfast to enjoy all week. Packed with Southwestern flavors, who can resist an egg filled cup rich and creamy in texture, cheesy, with bacon and “just right spicy” poblano peppers.

Southwestern cottage cheese egg bites with poblano peppers on a white platter.

What You Can Expect From This Recipe

If you’re a fan of Starbucks copycat Instant Pot Egg Bites, you’re going to love this homemade oven egg bite recipe even better. And you purchase egg bites at Starbucks, you’re going to appreciate this cheaper option by making them at home.

Larger Size: The silicone pan that fits inside an Instant Pot makes very small egg bites. I prefer making egg bites in the oven, and using a regular sized muffin pan to give us larger and heartier sized egg bites.

Same Fluffy Texture: This oven version uses a water bath to guarantee that same soft and fluffy texture that the pressure cooker, and what Starbucks offers.

Meal Prep: This is an easy make-ahead meal prep recipe. Make egg cups on a Sunday and enjoy a grab and go breakfast during the week. These are also a popular recipe to serve guests for breakfast or brunch.

Easy to Eat: Egg bites with cottage cheese are delicious eaten hot and fresh, or straight from the refrigerator, re-heated in the microwave, or even re-heated from frozen.

Healthier: So skip the store purchased egg bites which are loaded with salt and unnecessary ingredients. These are easy to make and addicting with Southwest flavor.

Let’s take a look:

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Ingredients

See full list of ingredients and precise measurements in the recipe card below.

Ingredients to make Cottage Cheese Egg Bites with Poblano Pepeprs
  • Eggs: You can have egg bites without them.
  • Grated Cheese: I like to use cheddar for these egg bites, but any good melting cheese will work. Try Monterey Jack, Pepper Jack, or even Muenster cheese.
  • Cottage Cheese: For ultimate creamy texture use full fat please. However, reduced fat will work here.
  • Red Bell Pepper
  • Poblano Peppers: Poblano peppers can be a bit unreliable in the heat arena, however they are consistently milder than most chile peppers adding a “just right spicy” note.
  • Bacon Bits
  • Onion: I like to use fine sliced green onion, but you can also use chopped sweet or yellow onion. Red onion will be too strong and over power the overall flavor.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Variations

Egg bites with cottage cheese are incredibly versatile. The sky is the limit for flavor combinations. As long as you don’t over-fill the cups with too many ingredients. Here are some ingredients flavor options.

Chorizo cheese and jalapeno cottage cheese egg bites.

One of my favorite Cottage Cheese Egg Bite variations, and to keep the Southwestern flavor profile, try this combo (pictured above) and using the recipe below: ¼ pound bulk chorizo cooked and crumbled, red bell pepper, 1 jalapeno pepper (seeds and veins removed), ½ sweet onion, chopped, and white cheddar cheese.

More Variations:

  • Cheese: Use any shredded or crumbled melting cheese in place of cheddar. Muenster cheese, Monterey Jack Cheese, Pepper Jack Cheese and even Colby cheese are all good options here.
  • Use Canadian Bacon, chopped ham, Italian sausage or cooked breakfast sausage in place of the bacon bits.
  • Go Italian with cottage cheese egg bites: I’ve made these with Chicken Italian Sausage links, cooked and chopped. Omit the poblano pepper and use only bell peppers or roasted red bell pepper. With a bit of provolone or Parmesan, a small amount of Italian seasoning, they were delicious.
  • Soft Vegetables: Roasted red bell pepper (chopped), chopped spinach, chopped cooked mushrooms, sauteed chopped zucchini are all good options.
  • Vegetarian – These egg bites are easily turned into vegetarian egg bites by omitting the meat.
  • Seasonings: Have fun with seasoning. To kick up the heat, add some pure New Mexico Chile Powder. Onion powder and garlic powder will make them more savory. And I always add some hot sauce.

How To Make Egg Bites With Cottage Cheese

Cutting raw bacon into pieces to fry and make cottage cheese egg bites.
  1. Step 1: Cut the bacon: Use kitchen shears to cut bacon into lardons.
Cooking bacon bits in a fry pan to make cottage cheese egg bites.
  1. Step 2: Cook The Bacon: In a small fry non-stick pan, cook the bacon until crispy. Drain the grease.
Chopped peppers to make Cottage Cheese Egg Bites.
  1. Step 3: Prepare vegetables: Cut red bell pepper and poblano pepper into small squares.
Custard ingredients in a food processor to make cottage cheese egg bites.
  1. Step 4: Make The Custard: Place eggs, cottage cheese, shredded cheese and salt and pepper into a food processor.
Cottage cheese egg bites custard.
  1. Step 5: Use the pulse feature to blend the custard egg mixture. Don’t over mix. Mix just until bubbles start to appear.
Cooked peppers in a fry pan to make cottage cheese egg bites.
  1. Step 6: Sautee the bell pepper and poblano pepper until they are soft and tender. This will take about 7 minutes.
Filling a muffin tin with egg and cheese batter to make Cottage Cheese Egg Bites.
Adding peppers to cottage cheese egg bites in a muffin pan.
  1. Step 7: Build those egg bites: Place the muffin tin on a sheet pan. Fill each muffin ⅔ of the way full with the custard batter.
  1. Step 8: Start adding filling ingredients: Sprinkle the cooked peppers evenly on top of the egg bite cups.
Adding grated cheese to the top of cottage cheese egg bites before baking.
Baked Cottage Cheese Egg Bites in a silicone muffin tin.
  1. Step 9: Finish the egg bites: Continue the toppings by adding chopped cooked bacon, chopped onion and grated cheese. Again, evenly dividing these ingredients to each muffin cup. Use a knife or spoon to push the ingredients down into the custard.
  1. Step 10: Bake: Bake the Cottage Cheese Egg Bites in a 325 degree oven for 30 – 35 minutes, or until custard is set.

Use A Silicone Muffin Pan

I highly recommend purchasing a silicone muffin pan. I’ve used a metal muffin tin to make egg bites, but it can be a chore to remove the egg cups once cooked. Even with a pre-prep of non-stick spray and a sharp knife around the edges, they can still be tedious remove.

A silicone muffin pan is a life saver and works like a breeze to remove the egg bites once they’re cooked. Just pushing up on the bottom of each cup pushes them right out. Be sure to buy a structured silicone muffin pan that allows you to handle it in a stable manner.

Tips For Success

  • Highly recommended: Once the muffin tin is filled with the egg bite mixture, pour three cups of hot water around the muffin tin. This water bath will keep those egg bites moist and fluffy. If you skip this step, the Cottage Cheese Egg Bites will be firmer.
  • Do not try to make these egg bites without cooking the peppers. Both the texture and flavor will be compromised. The poblano peppers will taste grassy and somewhat bitter if not cooked, and the texture will not be pleasant with the creamy eggs. Cook both peppers until they’re very soft.
  • Use a non-stick pan to fry the bacon. Once you drain the grease, there will be a light layer of grease left in the pan. Perfect for cooking the bell peppers and adding some bacon flavor as they cook.
  • Don’t oven blend the egg, cheese and cottage cheese mix. Too much air could cause the egg bites to collapse as they bake.

How To Serve It

The beauty of these cottage cheese egg bites is the grab and go breakfast perk. If you’re looking for turning egg bites into more of a meal, serve them with a simple tossed salad.

Make a heartier option by serving them with Cast Iron Potatoes, or some steamed asparagus drizzled with this easy Balsamic Glaze Recipe.

Serving egg cups for brunch? Serve them with this incredibly popular recipe for Cheesy Potatoes With Cornflakes. A bowl of fresh fruit makes a complete mail.

Want to make egg bites prettier? Top with fine chopped chives before serving. Or even some fine chopped cilantro.

FAQ

How Do I Know If Egg Bites Are Cooked Through?

They’ll puff up a bit, pull away from the edges and have a very small amount of golden spots on the tops. You can use a cake tester, or sharp knife to insert into the center, if it comes out clean, the egg bites are cooked through.A picture of how to tell if cottage cheese eggs bites are done.

Can You Make These Egg Bites In An Instant Pot?

To make Starbucks sous vide style egg bites you’ll obviously need an Instant Pot and a silicone muffin pan made especially for the Instant Pot. The Instant Pot silicone pan makes much smaller egg bites, so you’ll make several batches with this large recipe.

Can You Use A Mini Muffin Pan?

You can, but I wouldn’t. I prefer the larger muffin cups, as they’re easier to fill with ingredients. And the larger size makes a heartier breakfast option.

Can You Freeze Cottage Cheese Egg Bites?

You can, but you’ll be disappointed with the watery texture once thawed. I won’t try freezing them again. But if you do, I would suggest wrapping them individually in plastic wrap. Defrost in the refrigerator overnight for a quick microwave breakfast.

Storage and Reheating

The egg cups will keep in the refrigerator for up to 5 days. Just cover with plastic wrap to keep them moist.

To reheat them, I like using the microwave. Just place a single egg bite on a microwave safe plate and reheat for 30 seconds. Instant breakfast!

Three Southwest Cottage Cheese Egg Bites on a plate.

More Of Our Favorite Breakfast Recipes

Love eggs for breakfast? Don’t forget to check out some of my popular breakfast recipes.

And don’t miss my category for Breakfast Recipes. You’ll find the most popular and well known Western Breakfast recipe for this authentic Western Omelette. Easy, cheesy, ham-y and hearty.

Cottage cheese egg bites with poblano peppers.
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Southwest Egg Bites With Cottage Cheese

These Egg Bites with Cottage Cheese are perfect for a meal prep breakfast to enjoy all week. Packed with Southwestern flavors, who can resist an egg filled cup rich and creamy in texture, cheesy, with bacon and "just right spicy" poblano peppers.
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast Recipes
Cuisine: Southwestern
Servings: 12 egg bites
Calories: 174kcal
Author: Lea Ann Brown

Equipment

  • Food Prosessor or blender

Ingredients

  • 8 large Eggs
  • 1 Cup Cottage Cheese Full Fat
  • 1 ½ Cup Cheddar Cheese Grated
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Ground Black Pepper Or New Mexico Red Chile Powder (more spice)
  • 2 small Poblano Peppers veins and seeds removed, small chopped
  • 1 Red Bell Pepper veins and seeds removed, small chopped
  • 6 slices Bacon chopped and cooked
  • 3 Green onions Tops and touch green part removed. Thin sliced.
  • Dashes of hot sauce
  • fine chopped chives or cilantro for garnish

Instructions

  • Preheat oven to 325 degrees.
  • Use kitchen shears to cut bacon into lardons. In a small fry non-stick pan, cook the bacon until crispy. Drain the grease but don't wipe out the pan.
  • Cut red bell pepper and poblano pepper into small squares.
  • Place eggs, cottage cheese, shredded cheese and salt and pepper into a food processor. Use the pulse feature to blend the custard egg mixture. Don't over mix. Mix just until bubbles start to appear.
  • Sautee the bell pepper and poblano pepper in the same non-stick pan you cooked the bacon. Cook until they are soft and tender. This will take about 7 minutes.
  • Place the muffin tin on a sheet pan. Fill each muffin ⅔ of the way full with the egg custard batter. Sprinkle the cooked peppers evenly on top of the egg bite cups.
  • Continue with the toppings by adding chopped cooked bacon, sliced onion and grated cheese. Again, evenly dividing these ingredients to each muffin cup. Use a knife or spoon to push the ingredients down into the custard. I like a gentle shake of hot sauce in each cup. Tabasco sauce or Cholula sauce work well here.
  • Place the muffin pan on a sheet pan. Pull the middle rack out of the oven and slide the tray back into the oven. Then pour the hot water around the tray. This makes the water bath process much easier.
  • Bake the Cottage Cheese Egg Bites in a 325 degree oven for 30 – 35 minutes, or until custard is set. Slide the oven rack out and use hot pads to remove the muffin pan from the sheet pan water bath. Let sit for about 15 minutes before removing the egg cups from the muffin pan. Once the oven has cooled, then remove the water and sheet pan. No reason to slop hot water in the oven, or worse yet onto yourself.

Notes

Tips for Success:
    • Highly recommended: Once the muffin tin is filled with the egg bite mixture, pour three cups of hot water around the muffin tin. This water bath will keep those egg bites moist and fluffy. If you skip this step, the Cottage Cheese Egg Bites will be firmer.
    • Do not try to make these egg bites without cooking the peppers. Both the texture and flavor will be compromised. The poblano peppers will taste grassy and somewhat bitter if not cooked, and the texture will not be pleasant with the creamy eggs. Cook both peppers until they’re very soft.
    • Use a non-stick pan to fry the bacon. Once you drain the grease, there will be a light layer of grease left in the pan. Perfect for cooking the bell peppers and adding some bacon flavor as they cook.
    • Don’t oven blend the egg, cheese and cottage cheese mix. Too much air could cause the egg bites to collapse as they bake.
  • How Do I Know When Egg Bites Are Cooked Through? They’ll puff up a bit, pull away from the edges and have a very small amount of golden spots on the tops. You can use a cake tester, or sharp knife to insert into the center, if it comes out clean, the egg bites are cooked through.

Nutrition

Serving: 12g | Calories: 174kcal | Carbohydrates: 3g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 366mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 23mg | Calcium: 138mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Southwest Cottage Cheese Egg Bites with Bacon … They’re What’s For Breakfast

Cumin Garlic Marbled Potatoes

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Next time you’re considering a side dish for your favorite Mexican Food Entree, think outside the rice box and consider these Mexican style Marbled Potatoes. Easy to make and seasoned with toasted cumin and garlic.

Marbled potatoes with toasted cumin and garlic garnished with a Fresno pepper.

What You Can Expect From This Recipe

First of all, this is a very simple method to prepare Marbled Potatoes. With a quick simmer stovetop, then tossed with oil, toasted cumin and sauteed garlic, a quick trip to the oven broiler and your side dish is ready.

What Are Marbled Potatoes? They’re a waxy variety of baby or small potatoes which are harvested early in the season. They can be purple, red, white or gold potatoes. They have thin tender skins, which make them easy to prepare (no peeling). The skins are very edible and the most nutritious part of any potato.

The key to this recipe is to cook them twice. The potatoes are simmered first, and due to their size, only take a few minutes to be par-boiled tender.

Once cooked, they’re tossed in a mix of toasted ground cumin, sauteed garlic and oil.

Place the potatoes on a sheet pan for a quick trip under the oven broiler and you’ve got a crispy outer skin and creamy tender potato interior.

This recipe for marbled potatoes is inspired from the highly touted cookbook: Mexico: The Cookbook. The definitive bible on Mexican home cooking by one of Mexico’s leading culinary authority, Margarita Carrillo Arronte.

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Ingredients You’ll Need

Ingredients to make marbled potatoes.
  • Cumin: Cumin adds an earthy, nutty and citrus note to marble potatoes. And toasting cumin enhances the flavor, releasing oils, resulting in a richer more complex essence.
  • Southwest Seasoning: For this recipe, I decided to finish these potatoes with a Oaxacan Seasoned Salt. A product from New Mexico where coarse salt is mixed with chilaca pepper. This mix brings a smoky flavor. You can also use a Southwest Seasoning .
  • Olive oil is traditional for these types of roasted potato recipes, but try using butter for a more indulgent dish.

See recipe card for all ingredients..

How To Cook Marble Potatoes

How to cook marble potatoes.
  1. Step 1: Start by par-boiling the potatoes. In a saucepan, add enough water to cover the potatoes. Slowly bring to a simmer and cook until the potatoes are just starting to become tender.
How to toast cumin.
  1. Step 2: In the meantime, heat a skillet stovetop over medium heat. Add the ground cumin and toast. Shake the skillet constantly until the cumin is aromatic. This should around a minute.
Cooking chopped garlic to make marbled potatoes.
  1. Step 3: Heat the olive oil in a pan over medium low heat. Add the chopped garlic stirring frequently until garlic is fragrant and just starting to turn golden.
Cooking marbled potatoes on a sheet pan in the oven.
  1. Step 4: Toss the potatoes with the cumin, garlic and oil. Put the potatoes on a sheet pan. Cook under the oven broiler for about 6 minutes.

Hint: While the potatoes are cooking under the oven broiler, shake the pan 2-3 times to move the potatoes around. This will help with even cooking.

What To Eat Them With

Since this is a Mexican version of these baby potatoes, I’d suggest:

Storage

Store any leftover potatoes in the refrigerator for up to 4 days. The best way to reheat is a quick roast in the oven, or in an air fryer. This will keep the skins crispy.

Top tip

When frying the garlic, watch it very close. Don’t let it brown or burn, or you’ll have to start over as it will be cause a bitter flavor.

Questions You May Have

Why Are They Called Marble Potatoes?

Their size, shape, and variation in colors give them their name. They are much smaller than more mature potatoes, however, not as small as marbles.

What’s The Difference Between Potatoes and Marble Potatoes?

Marble potatoes can be a number of potato varieties. Regardless of the color, then. skin is thin and delicate, therefore no peeling is necessary. Sine they are harvested very early, the taste of these small potatoes is buttery and sweet because the sugar in these potatoes haven’t turned to starch yet.

How Long Do You Parboil Potatoes?

Parboiling means that you’re gently boiling potatoes until they’re partially cooked, but not all the way. So you do you know when they’re parboiled? Insert a knife or fork in one of the largest potatoes. If the utensil releases easy, the potatoes are parboiled. Watch these tiny potatoes closely so they don’t overcook. If you see a skin starting to crack, they’re on the verge of overcooking.

Looking for more potato side dishes? Try these:

And don’t miss my category for side dish recipes. You’ll find lots of good recipes including the most popular on my site for Savory Cast Iron Skillet Potatoes.

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Cumin Garlic Marbled Potatoes

Next time you're considering a side dish for your favorite Mexican Food Entree, think outside the rice box and consider these Mexican style Marbled Potatoes. Easy to make and seasoned with toasted cumin and garlic.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Calories: 191kcal
Author: Lea Ann Brown

Ingredients

  • 3 Tablespoons Olive Oil or melted butter
  • 4-6 Cloves Garlic measure with your heart
  • 1 Pound Marbled potatoes or small new potatoes
  • 1 teaspoon Ground Cumin toasted
  • 1 Red Chile Pepper for serving and garnish

Instructions

  • Place the potatoes in a saucepan and cover with water. Slowly bring to a boil and simmer until parboiled tender. About 5-10 minutes. Drain in a colander in the sink.
  • Heat the olive oil in a pan over medium low heat. Add the chopped garlic stirring frequently until garlic is fragrant and just starting to turn golden. Don't let it brown or burn, or you'll have to start over as it will be bitter.
  • In the meantime, heat a small non-stick skillet over medium heat. Add the ground cumin and cook, shaking the pan constantly until the cumin is very warm and fragrant. Remove from heat.
  • Put the potatoes in a bowl and add the garlic and the oil from the pan, and the toasted cumin. Use a large spoon to mix well.
  • Put the potatoes on a sheet pan. Cook under the oven broiler for about 6 minutes. Shake the pan to roll the potatoes around while they broil.
  • Place cooked potatoes in a serving bowl. Garnish with Oaxacan seasoning, Southwest seasoning, or a coarse flaky salt. Garnish with a slice of the red chile pepper and serve immediately.

Notes

About Parboiling:
Parboiling means that you’re gently boiling potatoes until they’re partially cooked, but not all the way. So you do you know when they’re parboiled? Insert a knife or fork in one of the largest potatoes. If the utensil releases easy, the potatoes are parboiled. Watch these tiny potatoes closely so they don’t overcook. If you see a skin starting to crack, they’re on the verge of overcooking.
Top Tip:
When frying the garlic, watch it very close. Don’t let it brown or burn, or you’ll have to start over as it will have a bitter undesirable flavor.

Nutrition

Calories: 191kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 9mg | Potassium: 535mg | Fiber: 3g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 39mg | Calcium: 25mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Marbled Potatoes … They’re What’s For A Side Dish

Huevos Divorciados (Divorced Eggs)

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A traditional Mexican breakfast where two sunny-side up eggs are separated by two delicious salsas, salsa roja and salsa verde. Huevos Divorciados are traditionally served with corn chips and refried beans. Delicious and fun!

Divorced eggs served with two salsas. refried beans and tortilla chips.

What You Can Expect From This Recipe

Huevos Divorciados can be found in practically every part of Mexico. The dish name comes from the way the sunny side up eggs are served, which are separated by a serving of refried beans, and each egg is drizzled with a different sauce.

Huevos Divorciados literally translates to Divorced Eggs. The dish is similar to Huevos Rancheros, with the difference being the duel sauces.

For serving, the sauces are spooned around the yolks, covering the white. Refried beans are added to separate the eggs. Serve this with corn chips and grated or crumbled cheese.

This recipe comes together easily once you have the salsa’s prepared. I like to prepare my own salsa’s (sauce) as I have a couple of really good recipes. However, you can purchase Salsa Verde, or Tomatillo Salsa along with red salsas on the Mexican aisle at the grocery.

Huevos Divorciados makes an easy Mexican Food breakfast, and can be scaled up to serve to guests for brunch. If entertaining, serve it with Mexican Micheladas.

This recipe comes from the highly touted cookbook: Mexico: The Cookbook. The definitive bible on Mexican home cooking by one of Mexico’s leading culinary authority, Margarita Carrillo Arronte.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make divorced eggs.
  • The Sauces: You can use homemade Tomatillo Salsa (salsa verde), or Homemade Green Chile Sauce. I personally prefer the Green Chile Sauce. Use a raw salsa roja, like this simple Restaurant Style Mexican Salsa. For the red salsa, however added a heaping teaspoon of tomato paste to give it an earthier and richer layer of flavor and deeper color.
  • Beans: Using canned refried beans from the store makes this an easy breakfast recipe. But if you’ve made homemade refried beans and have leftovers, this is a great way to use them.

Steps To Make Huevos Divorciados

Cooking sunny side up eggs to make divorced eggs.
  1. Step 1: Using butter or oil, cook the eggs to sunny side up stage. Once the oil or butter is heated add the eggs. Use a spatula to separate the whites if they run together. Lower the heat and let the eggs gently cook until the whites have set up. It only takes a few minutes. For sunny side up eggs, you want the yolks to be runny.

How To Serve It

Huevos Divorciados on a plate with refried beans and corn chips.
  1. Step 2: Spoon a serving of warmed refried beans in the center of a plate. Place two sunny side up eggs on each side of the beans. Carefully spoon green salsa on the white of one egg, and red sauce on the white of the other fried egg. Add some tortilla chips and sprinkle with Cotija cheese, which is a dry, salty crumbling cheese.

Tips For Success

  • Cooking Sunny Side Up Eggs: Keep the heat low, and when you see bubbles starting to form in the whites that means they’re getting near done. Watch them close and don’t over-cook.
  • Homemade salsas can be made as spicy as you like. Choose mild, medium or hot chile powder or chile peppers to suit your heat tolerance.
  • Prepare your salsas in advance : I like to make my salsas a day in advance. All that’s left to do is heat the refried beans and cook the eggs. Salsas can be made up to 5 days in advance.

Recipe Variations

  • Add some color: Add a couple slices of avocado, or some chopped cilantro.
  • Cheese: Substitute Cotija Cheese with shredded cheddar or Monterey Jack.
  • Tortilla Chips: Serve Divorced Eggs over a warmed corn tortillas or flour tortillas. Then add the refried beans between the two.
  • Condiments: Add a dollop of Mexican Crema, Sour Cream or Guacamole.
  • Add a couple of rings of fresh sliced jalapeno pepper, or pickled jalapenos.

Leftovers

More than likely you’ll have leftover salsas. Store any leftover salsa in an airtight container in the refrigerator for up to one week.

  • Use them to as a dipping sauce for tortilla chips.
  • Make tacos or burritos and drizzle over the filling.
  • Or pour it over a block of cream cheese and serve with tortilla chips
  • Spoon some over fried potatoes, or hash brown potatoes.
  • Sprinkle Divorced Eggs with fine chopped raw sweet onion.

More Mexican Breakfast Recipes

And don’t miss my category for Breakfast Recipes, you’ll find lots of eye-opening recipes including one of the most popular on my site for my Traditional Western Omelette.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Divorced Eggs served on a plate with corn chips.
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Huevos Divorciados, Divorced Eggs

A traditional Mexican breakfast where two sunny-side up eggs are separated by two delicious salsas, salsa roja and salsa verde. Huevos Divorciados are traditionally served with corn chips and refried beans. Delicious and fun!
Prep Time45 minutes
Cook Time5 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Diet: Gluten Free
Servings: 2
Calories: 475kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon Neutral Oil for frying eggs. Canola, Vegetable or Avocado oil work well here.
  • 4 large eggs
  • ½ teaspoon Kosher Salt a sprinkle for each egg
  • 1 Cup Green Salsa Salsa Verde or Green Chile Sauce or Tomatillo Salsa
  • 1 Cup Red Salsa
  • 1 Cup Refried beans
  • ½ Cup Cheese for Topping Crumbled Cotija Cheese or Grated Cheddar
  • Tortilla Chips for serving

Instructions

  • Heat the oil in a non-stick skillet over medium high heat.
  • Add the eggs, turn the heat down to medium low and cook until the white is set. Season with kosher salt.
  • Transfer two eggs to each plate. Put a generous spoonful of green salsa over the white of one egg and another generous spoonful of the red salsa over the other egg.
  • Put a spoonful of the refried beans between the eggs and garnish with grated cheese. Add tortilla chips and serve immediately.

Notes

Tips For Success:
    • Cooking Sunny Side Up Eggs: Keep the heat low, and when you see bubbles starting to form in the whites that means they’re getting near done. Watch them close and don’t over-cook.
    • Homemade salsas can be made as spicy as you like. Choose mild, medium or hot chile powder or chile peppers to suit your heat tolerance.
    • Prepare your salsas in advance : I like to make my salsas a day in advance. All that’s left to do is heat the refried beans and cook the eggs. Salsas can be made up to 5 days in advance.
For this recipe I used a recipe for Green Chile Sauce Made from Green Chile Powder, a recipe from Savory Spice Shop.  You can also use Green Chile Sauce. Or a Tomatillo Salsa. 
For the red salsa, I used a regular salsa roja style salsa like my Restaurant Style Salsa. However, I did stir in a teaspoon of tomato paste to give it a richer flavor and color.

Nutrition

Calories: 475kcal | Carbohydrates: 31g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 405mg | Sodium: 3506mg | Potassium: 726mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2128IU | Vitamin C: 7mg | Calcium: 317mg | Iron: 4mg

Huevos Divorciados (Divorced Eggs) … It’s What’s for Breakfast

Easy Savory Sausage Pancakes

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By simply adding breakfast sausage and sweet onion to pancake batter, you’ve got over-the-top savory sausage pancakes. Next time you’re craving pancakes and sausage, try combining the two into one simple dish. Putting cooked breakfast sausage in pancakes is our favorite way to enjoy this classic breakfast.

A stack of sausage pancakes

What You Can Expect From This Recipe

Whenever I make pancakes, I’m always reminded how easy they are, and then wonder why I don’t make them more often.

This is a super easy recipe for homemade pancakes, made special by adding crumbled cooked breakfast sausage to the batter.

We used to get giddy when someone would sprinkle some chocolate chips into pancake batter. But inheriting the savory gene rather than the sugary one, I’m giddy over adding cooked breakfast sausage and onions to pancake batter.

Pancakes and sausage make a great flavor combination because they hit that perfect balance of sweet and savory. Salty cooked breakfast sausage combined with slightly sweet, buttery pancake batter, the texture the flavor is intoxicating.

This is a homemade pancake recipe without buttermilk. No special trips to the store. I use whole milk in this recipe.

Served and topped with a pat of butter and maple syrup … who can resist fluffy homemade savory pancakes? Not me.

Serve Sausage Pancakes alongside fried eggs and fresh fruit. Breakfast is served

Noteworthy Ingredients

See full list of ingredients and precise measurements in the recipe card below.

Ingredients to make sausage pancakes.
  • Breakfast Sausage: The star of the show. Any breakfast sausage will work, but choosing a Maple flavored brand will bring even more flavor. Jimmy Dean offers maple flavored breakfast sausage and check out Bovine and Swine’s Artisan Maple Sausage Breakfast links.
  • Sweet Onion: Keeping onion small chopped will blend better with the smooth batter.
  • Milk: I’m sure buttermilk pancakes are wonderful, but I’ve always made my batter with whole milk, which I always have on hand.

Step by Step Instructions, It’s Easy

Browning breakfast sausage to make sausage pancakes.
Making homemade pancake batter for sausage pancakes.
  1. Step 1: Brown the Breakfast Sausage: Add crumbled breakfast sausage to a non-stick fry pan. Cook until pink is just starting to disappear from the meat. Add the onion and cook until tender, about 2 minutes.
  2. Step 2: Make the pancake batter: Add the dry ingredients into a bowl. Lightly beat the egg and add it to the milk in another bowl.
Making homemade pancake batter for sausage pancakes.
Adding cooked sausage to pancake batter to make sausage pancakes.
  1. Step 3: Add milk and egg to the dry ingredients and stir well.
  2. Step 4: Stir in the onion and cooked sausage until well mixed.
Cooking pancakes in a skillet to make sausage pancakes.
Making sausage pancakes in a skillet.
  1. Step 5: Cook the Sausage Pancakes: Use the non-stick pan you used to fry the onion and sausage. Add a spray of the oil and once hot, add ¼ cup of the pancake batter. Cook each pancake on one side until bubbles start to show on the uncooked side.
  2. Step 6: Turn the pancake and cook until other side is golden brown.
Keeping sausage pancakes warm.

Tip: When I make sausage pancakes for the two of us, I use a skillet and make 1 – 2 pancakes at a time. Which means I need to keep them warm. As each pancake cooks, place them on a warmed plate and cover with a clean kitchen towel. When feeding more people, you can cook them on a griddle and make many pancakes at once.

Tips for Success

  • Be gentle when cooking the sausage. I don’t like the term “browning” meat. Browned ground meat carries a crispy texture. Cook the sausage just until the pink has been cooked from the meat. The texture will be more tender and will compliment the creamy texture of the pancakes.
  • Use a non-stick spray to cook the pancakes. Avocado oil spray or PAM works well here.

Questions You Might Have

Can You Freeze Pancakes?

Absolutely yes. This recipe makes about 16 pancakes and with just the two of us, I wrap them well in packages of four pancakes, in plastic wrap. They freeze beautifully. Just place them in the refrigerator the night before, then reheat the thawed pancakes using either a microwave or air-fryer.

Can I Use Pre-Cooked Sausage

Yes, and doing so will make this an even easier breakfast recipe. Using pre-cooked links or sausage patties will work well here, just make sure you cut or crumble them in small enough pieces to be manageable in the pancake batter. If I were going to eliminate the step of cooking fresh sausage, then I’d simply omit the step of adding fresh onions.

More Breakfast Recipes

And don’t miss my category for Breakfast Recipes, you’ll find some eye-opening recipes to get your day started. Including the most popular on my site for Pan Fried Biscuits. Made from canned biscuits, these are a true treat.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A stack of Savory Sausage Pancakes.
Print Recipe
5 from 1 vote

Maple Sausage Pancakes

By simply adding sausage and sweet onion to pancake batter, you've got over-the-top savory sausage pancakes. Next time you're craving pancakes and sausage, try combining the two into one simple dish, Putting sausage in pancakes is our favorite way to enjoy this classic breakfast.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 16 pancakes
Calories: 137kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon unsalted butter
  • 10 ounces Breakfast Sausage Preferably Maple flavored.
  • ¼ Cup Sweet Onion fine chopped
  • 2 Cups All purpose flour
  • 2 ½ teaspoons Baking powder
  • ½ teaspoon Salt
  • 1 ½ Cups Milk Drizzle in more milk if batter needs thinned. I think I probably used about ⅛ more cup of milk.
  • 1 large Egg lightly beaten
  • Butter and pure maple syrup for serving

Instructions

  • Add crumbled breakfast sausage to a non-stick fry pan. Cook over medium heat until pink is just starting to disappear from the meat. Add the onion and cook until tender, about 2 minutes.
  • Add the dry ingredients into a bowl. Lightly beat the egg and add it to the milk in another bowl. Add milk and egg to the dry ingredients and stir well.
  • Stir in the cooked onion and sausage to the batter and stir until well mixed.
  • I use a spray can of Avocado oil to fry the pancakes. Use the non-stick pan you used to fry the onion and sausage. Add a spray of the oil and once hot, add ¼ cup of the pancake batter. Cook each pancake on one side until bubbles start to show on the uncooked side. Turn and cook until other side is golden brown.
  • Stack cooked pancakes on a plate as you make them, cover with a clean towel to keep them warm until ready to serve.
  • Serve topped with butter and a drizzle of pure maple syrup.

Notes

This recipe makes approximately 16 4-inch pancakes.
Tips For Success: 
    • Be gentle when cooking the sausage. I don’t like the term “browning” meat. Browned ground meat carries a crispy texture. Cook the sausage just until the pink has been cooked from the meat. The texture will be more tender and will compliment the creamy texture of the pancakes.
    • Use a non-stick spray to cook the pancakes. Avocado oil spray or PAM works well here.
    • Any breakfast sausage will work, but choosing a Maple flavored brand will bring even more flavor. Jimmy Dean offers maple flavored breakfast sausage and check out Bovine and Swine’s Artisan Maple Sausage Breakfast links.

Nutrition

Serving: 1pancake | Calories: 137kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 200mg | Potassium: 166mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1mg

Savory Sausage Pancakes … it’s What’s for Breakfast

Pan Fried Sea Bass With Ginger Sesame Glaze

By 1 Comment

The key to restaurant quality sea bass is to pan sear the fish stovetop, then send it to the oven for a quick roast. Learn how pan fry delicate Chilean Sea Bass for a crispy golden crust and a flaky melt in your mouth tender flesh. This pan fried sea bass is a simple, elegant and dressed with a delightful Ginger Sesame Glaze.

Pan Seared Sea Bass with a Sesame Ginger Glaze served over rice with snow peas.

What You Can Expect From This Recipe

This is a simple recipe for Pan Seared Sea Bass using a cooking method that I learned in Culinary School. Using a good quality oven-proof skillet, we start by quick searing the sea bass stove-top to give it a golden crust, then transferring it to the oven, still in the skillet, to finish cooking.

A method much like professional restaurant chefs prepare a steak or a pork chop. The stovetop gives the fillet a nice golden brown exterior, and the dry heat of the oven helps to cook it evenly.

You’ll need a cast iron skillet or preferably a French Carbon Steel Pan, which is preferred by chefs.

  • This is an easy recipe that’s ready in under 30 minutes.
  • It’s a restaurant quality sophisticated, feel fancy meal, that straight forward and simple with ingredients and process.
  • And this is the best sauce for sea bass that I’ve found. A perfect sweet and savory glaze that doesn’t overwhelm the delicate fish.

My inspiration for this recipe came from a memorable dining experience at a local restaurant. And when I find a good restaurant idea, I love recreating that dish in my own kitchen. And sharing it with my readers. Let’s take a look

Tips For Success – How to Make Perfect Pan Fried Sea Bass

Creating a golden-brown crispy skin and sea bass flesh is essential for a delightful contrast to the flaky tender buttery meat.

  • Use a paper towel to pat the sea bass fillets thoroughly dry on both sides. A dry fillet will sear better, and prevent it from sticking to the pan.
  • Don’t be afraid of heat. You want the fat to be at a shimmering stage, but not smoking.
  • Cook the sea bass skin side down first. Once in the skillet, use a spatula to gently press the fillet to insure that the entire piece of fish will cook evenly.
  • Patience: If the skin sticks to the skillet when you try to turn it, that means it’s not ready. The fillet should release easily when ready to turn.
  • If cooking more than one fillet, don’t over crowd the fish. If the fillets are touching they basically steam rather than searing to a crispy stage.

Ingredients You’ll Need

Ingredients to make pan fried sea bass.
  • Chilean Sea Bass: You’ll need about ½ pound to serve two people.
  • Snow Peas
  • Cooked Rice
  • For The Sauce For Sea Bass: Fresh ginger, soy sauce, Sriracha sauce, toasted sesame oil and brown sugar.
  • Green Onions: For garnish.
  • Butter: For frying the sea bass.

Pro Tip: Freeze Ginger. Keep that knob of ginger in the freezer. Whenever you need a small amount for any recipe, just remove it and use a zester or microplane zester to acquire the amount you need and then return the rest back to the freezer for future use. You don’t even need to peel the ginger. EASY and practical.

Ingredient Substitutions

  • Use Tamari sauce to make this recipe gluten free.
  • Ginger: Use ½ teaspoon dried ginger for fresh ginger.

Step By Step Instructions, It’s Easy

Making sauce for pan fried sea bass.
Blanching snow peas to make pan fried sea bass.
  1. Step 1: Cook rice, set aside and keep warm. Then make the sauce for the sea bass. Simply whisk together brown sugar, toasted sesame oil, tamari or soy sauce, Sriracha sauce and fresh grated ginger.
  2. Step 2: Blanch the snow peas: Place the snow peas in a microwave safe dish. I like to use my Pyrex measuring bowl. Cover the peas with water and microwave about 1 ½ minutes. Keep the snow peas in the microwave in the hot water until ready to use.
Pan frying sea bass.
Brushing the sauce on pan fried sea bass.
  1. Step 3: Pan fry the sea bass: Using an oven safe pan, melt butter over medium high heat stove top. Once the butter is melted and bubbles are starting to subside, place the sea bass fillet or fillets in the butter, skin side down. Pan sear for 5 minutes. Using a sturdy spatula, turn the sea bass over and cook the flesh side for 5 minutes.
  2. Step 4: Use a silicone brush to liberally slather the sauce over the flesh of the fish. Transfer to a 400 degree oven and cook for 5 minutes. Remove the fish and brush with the sauce one more time. Serve immediately.

How To Serve Pan Fried Sea Bass

Pan fried Sea Bass served over cooked rice and snow peas.
  1. Step 5: Cut the sea bass fillet down the center to make two pieces. Place one scoop each of the cooked rice on each plates, top with blanched snow peas. Place the sea bass on top and drizzle with a little more of the sauce.
What Is The Best Pan To Use To Pan Fry Sea Bass

When searing any delicate fish like sea bass, I prefer to use my versatile  12″ Carbon Steel Skillet. These pans are preferred by chefs because of producing an even heat source. This pan will heat quickly and sear any protein beautifully. It’s a great tool to sear meat stovetop then transfer to the oven to finish. It’s oven safe and light weight. You can also use a cast iron skillet. Disclaimer: I’ve provided a link to the Carbon Steel Skillet. If you make a purchase using this link, I receive a small commission at no extra charge to you.

What Is Chilean Sea Bass?

Chilean Sea Bass is also known as Patagonian Toothfish. The name Chilean Sea Bass was invented to make the fish more appealing to American consumers. It’s got big white fish appeal because of it’s mild and exquisite flavor and flaky yet firm flesh. I like cooking with it because it’s a thicker fillet, which I find easier to cook. It comes with a premium price tag due to being over-fished in the 90’s. It is currently closely managed. If you’d like to learn more, I like this article from NOAA (National Oceanic and Atmospheric Administration)

And don’t miss my category for Seafood Recipes. You’ll find lots of great recipes, including the most popular on my site for Heavenly Halibut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan seared Chilean Sea Bass served over rice and snow peas.
Print Recipe
5 from 3 votes

Pan Fried Chilean Sea Bass with Ginger Sesame Glaze

A sweet and spicy sauce sea bass elevates this pan-fried sea bass recipe to greatness.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 471kcal
Author: Lea Ann Brown

Equipment

  • 1 Oven proof skillet French Carbon Steel or Cast Iron Skillet

Ingredients

  • Sauce For Sea Bass
  • 2 teaspoon Brown sugar
  • 2 teaspoons Toasted Sesame Oil
  • 2 teaspoons Tamari sauce or soy sauce
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon Ginger fresh grated
  • For The Pan Seared Sea Bass:
  • 1 handfull Snow peas blanched. About 2 cups
  • 8 ounces Chilean Sea Bass fillets about ½ pound total – divided for two servings
  • 2 Tablespoon Unsalted Butter
  • Green Onions or Chives For garnish
  • 2 Cups Cooked White Rice Prepared according to package instrucitons

Instructions

  • Prepare rice according to instructions and keep warm.
  • Preheat oven to 400 degrees.
  • Sauce for sea bass: In the meantime, use a whisk and mix together the Ginger Sesame Glaze by combing brown sugar, sesame oil, tamari or soy sauce, sriracha and fresh ginger. Set aside.
  • Place a healthy handful of snow peas in a microwave safe bowl. Add enough water to partially cover and microwave on high for 60 – 90 seconds. Leave in the microwave while you prepare the sea bass.
  • Pat the sea bass fillets dry with a paper towel.
  • In an oven safe skillet, heat the butter over medium high heat. Once hot and the butter has melted and bubbles start to subside, add the sea bass fillets skin side down. Sear for 5 minutes, then turn and sear the flesh side for 5 minutes or until golden.
  • Remove from heat and generously baste the flesh with the sauce . Transfer the pan to the oven and roast for 5 minutes. Baste again with the sauce right before removing from the oven.
  • To serve, place a large spoonful of the rice on a plate. Top with a few of the drained snow peas and top each with a sea bass fillet. Sprinkle with chopped chives and serve immediately.

Notes

Tips For Success – How to Successfully Pan Fry Sea Bass
Creating a golden-brown crispy skin and sea bass flesh is essential for a delightful contrast to the flaky tender buttery meat.
  • Use a paper towel to pat the sea bass fillets thoroughly dry on both sides. A dry fillet will sear better, and prevent it from sticking to the pan.
  • Don’t be afraid of heat. You want the fat to be at a shimmering stage, but not smoking.
  • Cook the sea bass skin side down first. Once in the skillet, use a spatula to gently press the fillet to insure that the entire piece of fish will cook evenly.
  • Patience: If the skin sticks to the skillet when you try to turn it, that means it’s not ready. The fillet should release easily when ready to turn.
  • If cooking more than one fillet, don’t over crowd the fish. If the fillets are touching they basically steam rather than searing to a crispy stage.

Nutrition

Calories: 471kcal | Carbohydrates: 49g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 471mg | Potassium: 375mg | Fiber: 1g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

Pan Fried Chilean Sea Bass … It’s What’s For Dinner