With back to school on the horizon, let’s start gathering all the easy breakfast ideas. One of our favorites are these Egg Muffins with Chorizo and Cheddar Cheese. Great for making ahead and freezable too.
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With school starting up in a few weeks, who needs all the easy breakfast ideas?! Definitely this girl.
We got into a major lazy summer routine over the last few months so I’m starting to collect easy breakfasts that the whole family will love that we can pull off in the morning.
We’re starting with these Chorizo Egg Muffins. They have been a favorite of ours for a very long time. I don’t know why it’s taken me so long to share them with you all.
The ingredients are simple, they are quick to prepare as well as being make ahead and freezer friendly.
Ingredients for Chorizo Egg Muffins
How to Make Chorizo Egg Muffins
Preheat oven to 350 degrees F. Start by cooking the chorizo. Saute it in a skillet until it’s browned and crumbly.
It can be very greasy so I always line a plate with a paper towel to drain and press the top with another paper towel to remove as much grease as possible.
Evenly crumble the chorizo among 12 muffin cups. Sprinkle cheddar into each muffin cup. Set aside.
Whisk together the eggs, milk, salt and pepper. Pour egg to the top of each muffin cup.
Bake for 20 to 25 minutes, or until they are no long jiggly when you shake the muffin tin.
Baking Your Egg Muffins
Egg muffins are baked in muffin tins (hence the name) to make the perfect portion size. It makes them super portable as well.
A standard metal muffin tin can be used for this recipe but they can stick very easily so make sure to spray it really, really well.
Another option, which is what I choose to do for this recipe, is to use a silicone mufffin pan. They are easy to find and really cheap.
I don’t love buying a kitchen item for just one recipe but I promise it’s totally worth it with these egg muffins. Especially if you’re going to make them often.
Note: if you use a silicone pan, make sure to place in on a baking sheet before filling it with the chorizo and egg mixture. This will make moving it from the counter to oven a snap. Otherwise, you’ll have a huge mess on your hands (and floor).
Make Ahead and Freezer Friendly
We especially love these chorizo egg muffins because they reheat really well in the microwave. That way you can make a big batch the night before and all you have to do is heat them up throughout the week.
They also freeze really well. In order to freeze, follow these directions.
Bake according to the recipe instructions. Remove from the muffin tin to a baking sheet and allow to cool completely.
Freeze the egg muffins on the baking sheet, making sure they aren’t touching. Once completely frozen, place in a freezer safe bag or container and keep up to a month in the freezer.
Remove from the freezer the night before and allow to thaw in the refrigerator.
There are so many variations and mix-ins you can do with these egg muffins. You can add bell peppers, onions, broccoli, kale, the list goes on.
If you or your family don’t like spicy food, replace the chorizo with breakfast sausage or crumbled bacon.
Add different cheeses such as mozzarella, queso fresco, colby jack or whatever is your favorite.
No matter what you add, these will quickly become your new favorite breakfast.
More Easy Breakfast Ideas:
Egg Muffins with Chorizo
- 10 oz. chorizo
- 1 cup shredded cheddar
- 12 large eggs
- 1/4 cup milk
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- Preheat oven to 350 degrees F. Heat a skillet over medium heat. Add chorizo and cook until browned and crumbled. Line a plate with paper towels. Drain chorizo on prepared plate. Dab top of chorizo with additional paper towels to remove as much grease as possible.
- Grease a 12 cup muffin tin with lots of nonstick spray or use a silicone muffin pan. If you are using a silicone pan, place it on top of a lined baking sheet before filling the cups. Evenly divide chorizo among each muffin cup. Evenly divide cheddar among muffin cups. Set aside.
- In a large bowl, whisk eggs, milk, salt and pepper. I like to do this in an 8-cup liquid measuring cup to make pouring easy. Divide egg mixture evenly among the muffin cups. Bake for 20 to 25 minutes, until the eggs no longer jiggle when you shake the pan.