Chorizo Egg Muffins

This is one of those recipes I must have been dreaming about since I woke up at 630am and instantly wanted to make them, haha. These are great to keep in your fridge as a quick grab and go breakfast ( I even grabbed a few cold ones for a snack) Top with with some more salsa, or some avocado!

 

Servings: 4

Prep Time 2 minutes

Cook Time 20 minutes

 

Ingredients:

  • 12 eggs
  • 1/2cup of your favorite salsa
  • 1 package of grass-fed beef chorizo (I found mine at sprouts)
  • 1/4cup coconut (or almond) milk

Steps:

  1. Preheat your oven to 375
  2. Mix everything together in a large bowl, you may have to use your hands to break up the chorizo into small pieces, get messy!!!
  3. Spray your muffin pan with non-stick spray or rub the inside with coconut oil
  4. Fill each muffin cup all the way, you may need to make more than one batch depending on the size of your eggs.
  5. Bake for 20 minutes or until lightly browned on top and when you stick a toothpick in it, it doesnt come out with raw egg.
  6. Let em cool, then enjoy!
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This entry was posted in Breakfast, Eggs, Lunch, On the go and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Chorizo Egg Muffins

  1. Casey P says:

    These look great!

  2. Megan says:

    Okay super happy I found thing. What a good idea!! And sky is the limit, there is bacon, turkey, veggies, mmm I see happy noms in the future.

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