Chorizo Egg Muffins
Easy on the go Breakfast
Lately I have been trying to come up with new things for dinner that will be easy to use as leftovers for my husband’s lunch the next day. He has been making a lot of healthy lifestyle changes this year and one of them is taking his lunch and snacks with him to our business location since he’s there all day. This morning he put some in a container along with some salsa, snacks and he was set for the day. This recipe made 18 muffins and we will most likely eat them all in the next couple days, but if you double the recipe they do freeze well. For your breakfast or lunch simply reheat them in the oven while getting ready, I don’t have a microwave but you could certainly use it to.
The chorizo makes these baked eggs incredibly flavorful, so there’s no need for additional spices accept for a small amount of salt and black pepper. In most baked egg casseroles, frittatas and egg muffins there is a lot of cheese and dairy, but I always try to make dishes flavorful with the right amount of spices and herbs. Also adding a small amount of your favorite nut milk helps to keep the baked eggs slightly moist and not dry out. At first it may seem hard but cutting down on the amount of dairy in your dishes but I have gotten used to it and think it is because most of my dishes are really flavorful.
This dish can be very versatile, just use your favorite sausage and add some fresh herbs to it. Chorizo just happens to be my husband’s favorite sausage and it has an incredible flavor so that’s why I choose it. As always thank you for visiting my second favorite place, Emma’s Daily Bread. Cheers to a Happy & Healthy Day!
Chorizo Egg Muffins
Ingredients
- 1 LB Chorizo
- 1 Small Yellow or sweet onion Diced
- 1 Dozen Eggs Beaten
- 1/4 Cup coconut milk Or Milk of Choice
- 1/4 tsp Salt & Black Pepper
- 1 Cup Fresh Parsley Chopped
Instructions
- Preheat oven to 400 degrees.
- In a medium sauce pan place diced onions and unthawed chorizo. Cook until onions are soft and meat is cooked through, as meat is cooking continue cutting into small pieces with a turner till it's completely cooked through. You do not have to add any oil to the pan since the chorizo adds enough grease to cook both the meat and onions.
- In a large mixing bowl beat 1 dozen eggs with 1/4 cup milk of choice. Add salt and black pepper. Add the cooked chorizo mixture to the eggs.
- Spray muffin pan with cooking spray. Place 1/4 cup of egg, chorizo mixture into each muffin cup and top with chopped fresh parsley. Bake at 400 degrees for 25 minutes or until eggs are set and not jiggly in the middle. If you don't have 2 muffin pans you will need to bake the muffins in 2 sections.
- Serve with your favorite salsa or hot sauce. Anything breakfast always goes well with fried potatoes, I always use a mixture of sweet and white potatoes.
- Refrigerate leftovers. If you want A LOT of leftovers make a double batch and you will have breakfast or lunch all week.