Chorizo Breakfast Egg Muffins

Chorizo Breakfast Egg Muffins: Jessi's Kitchen

Updated Recipe on June 28th, 2015

I decided it was time to update this recipe. It wanted to make a few changes and also update the pictures. These egg muffins are one of my husband’s favorite meals and he has been asking me to make them for a while. They are really super easy to make and super convenient for a quick breakfast. I usually pop a couple in the oven to warm up while we are getting ready for work.

You have two options when it comes to the chorizo. You can buy some of your favorite chorizo or you can buy some ground pork and make my spin on ‘chorizo.’

I prefer to use these glass ramekins for this recipe. They are larger than muffins and are the perfect portion size for breakfast. You can use any size muffin pan or ramekin that you prefer. However, it may change your cooking time.

These muffins are very versatile so have fun playing around with them. You can easily include some of your favorite protein, herbs, spices, vegetables etc.

Enjoy!

Chorizo Breakfast Egg Muffins: Jessi's Kitchen

Chorizo Breakfast Egg Muffins
Yields 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Egg Filling
  1. 12 eggs
  2. ½ cup chopped cilantro
  3. ¼ cup chopped scallions
  4. 1 jalapeno, deseeded and chopped
  5. ½ tsp sea salt
  6. ½ tsp black pepper
Chorizo
  1. 1 lb ground pork (see notes)
  2. 2 tsp chili powder
  3. 1 tsp ancho chill powder
  4. 1 tsp cumin
  5. 1 tsp dried oregano
  6. 2 tsp garlic powder
  7. ½ tsp black pepper
  8. ½ tsp sea salt
  9. 2 tsp apple cider vinegar
  10. ½ cup water
Instructions
  1. Combine all of the chorizo seasonings in a bowl minus the vinegar. Set aside.
  2. Heat a skillet over medium high heat and add the ground pork. Use a spatula to chop the pork in to small pieces. Once cooked, strain the meat if it has too much grease.
  3. Add the spices, vinegar and ½ cup of water to the pork mixture and let simmer for about 5 minutes or until the liquid is reduced. Turn off the heat and set the mixture aside.
  4. Preheat oven to 400 and grease 8 glass ramekins or a muffin pan with liners.
  5. While the pork is cooking combine your eggs, cilantro, jalapeno, green onions and seasoning and beat the eggs thoroughly.
  6. Fill each ramekin or muffin liner about 1/3 of the way with the egg mixture and then add 1-2 tablespoons of chorizo. Then top with a little more egg batter so it is about ¾ of the way full.
  7. Place in the oven and back for 30-35 minutes. The time depends on the size of muffins/ramekins you use.
Notes
  1. I use 6 ounce glass ramekins for this recipe. Cooking time will really depend on the size of your muffins so keep an eye on them while they are baking.
  2. Feel free to replace the ground pork with your favorite protein. Ground beef, turkey or chicken will also work for this recipe.
  3. You can also use pre-made chorizo/sausage.
Jessi's Kitchen http://jessiskitchen.com/

 

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