DIRECTIONS: Preheat the oven to 350˚F. Spray 2 standard 12-cup muffin tins generously with oil to avoid sticking. Set aside. In a medium skillet, cook the soy chorizo according to package directions. Transfer to a small bowl and allow to cool for 5 minutes while you combine the other ingredients. In a large bowl, whisk the eggs. Add the cottage cheese, half of the shredded cheese, and pickled jalapeños, whisk to combine. Add the chorizo back in and mix. Pour mixture evenly into muffin tin. Sprinkle the tops with remaining cheese and a jalapeno slice and bake for 20 minutes. Repeat with remaining mixture. Allow to cool in the pan for 5-10 minutes then, using a butter knife or flexible off- set spatula, remove the bites and allow to cool. Makes 16. 

NOTES: To store: Allow to cool completely then transfer to an airtight container, store in the refrigerator for up to 4 days. To reheat: Place 2 bites on a microwave safe plate or paper towel and heat for 45 seconds. 

NUTRITION INFO: 2 egg bites, Calories: 280 kcal, Carbohydrates: 8 g, Protein: 22 g, Fat: 17 g, Saturated Fat: 6 g, Cholesterol: 297 mg, Sodium: 802 mg, Fiber: 4 g, Sugar: 2 g