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.