Egg Muffins with Chorizo
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.
Servings 12 servings
Ingredients
- 10 oz. chorizo
- 1 cup shredded cheddar
- 12 large eggs
- 1/4 cup milk
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- 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.