Chorizo Egg Muffins Recipe

Introduction

Chorizo Egg Muffins are a flavorful and convenient breakfast option that combines spicy sausage with fluffy eggs and melted cheese. Perfect for busy mornings or meal prep, these muffins are easy to make and delicious to eat.

Ingredients

• 12 large eggs
• 1 tablespoon of milk
• 1 teaspoon of oregano
• ½ teaspoon of minced dried onions
• Salt and pepper (as desired)
• 1 tablespoon of freshly chopped parsley or cilantro
• 1 chorizo link (finely chopped)
• ½ cup of shredded cheddar cheese

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a large bowl, whisk together the eggs, milk, oregano, minced dried onions, salt, pepper, and chopped parsley or cilantro until well combined.
3. Step 3: Grease a cupcake pan thoroughly. Pour an even layer of the egg mixture into each cavity.
4. Step 4: Top each egg-filled cavity with an even layer of finely chopped chorizo and then sprinkle shredded cheddar cheese on top.
5. Step 5: Bake the muffins for 15 to 18 minutes, or until the eggs are fully set in the center.

Tips & Variations

• For a milder flavor, substitute chorizo with cooked breakfast sausage or turkey sausage.
• Try adding diced bell peppers or spinach for extra veggies.
• Use pepper jack cheese instead of cheddar for a spicier kick.
• Make sure to grease the pan well to easily remove the muffins after baking.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 20-30 seconds or until heated through. You can also freeze the muffins for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg whites instead of whole eggs?

Yes, you can substitute whole eggs with egg whites for a lower-fat option. Keep in mind the texture will be lighter and less rich.

How do I prevent the muffins from sticking to the pan?

Make sure to grease the cupcake pan thoroughly with butter or non-stick spray before adding the egg mixture to ensure easy removal.

Chorizo Egg Muffins Recipe

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★★★★★

4.7 from 87 reviews

Delicious and satisfying Chorizo Egg Muffins are a perfect protein-packed breakfast or snack. These savory egg muffins combine fluffy eggs with spicy chorizo, cheddar cheese, and herbs baked to perfection in a cupcake pan. They are easy to prepare, customizable, and ideal for meal prep or on-the-go eating.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Egg Mixture

• 12 large eggs
• 1 tablespoon of milk
• 1 teaspoon of oregano
• ½ teaspoon of minced dried onions
• Salt and pepper, to taste
• 1 tablespoon of freshly chopped parsley or cilantro

Toppings

• 1 chorizo link, finely chopped
• ½ cup of shredded cheddar cheese

Instructions

1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking the egg muffins evenly.
2. Prepare the Egg Mixture: In a large mixing bowl, whisk together the 12 large eggs, 1 tablespoon of milk, 1 teaspoon of oregano, ½ teaspoon of minced dried onions, and salt and pepper to taste. Stir in the freshly chopped parsley or cilantro for added freshness.
3. Assemble Muffin Pan: Lightly grease a cupcake pan to prevent sticking. Pour an even layer of the egg mixture into each muffin cavity, filling approximately two-thirds full to allow room for toppings and rising.
4. Add Chorizo and Cheese: Evenly distribute the finely chopped chorizo link over the egg mixture in each cavity. Then, sprinkle ½ cup of shredded cheddar cheese evenly over the top of each muffin.
5. Bake the Muffins: Place the cupcake pan in the preheated oven and bake for 15 to 18 minutes. Check that the eggs are fully set in the center by inserting a toothpick or knife; it should come out clean.
6. Cool and Serve: Once baked, allow the muffins to cool slightly before removing them from the pan. Serve warm and enjoy your flavorful, protein-rich Chorizo Egg Muffins.

Notes

• Make sure to grease the muffin pan well to prevent sticking.
• You can substitute milk with unsweetened almond milk or any milk alternative if desired.
• For a spicier kick, add a pinch of chili flakes or diced jalapeño to the egg mixture.
• These muffins can be refrigerated for up to 3 days and reheated in the microwave.
• Optional: Garnish with extra fresh parsley or cilantro before serving.

Keywords: chorizo egg muffins, breakfast muffins, egg muffins, protein breakfast, baked eggs, chorizo recipe