Chorizo Egg Muffins
Easy breakfast in under 30 minutes! These Chorizo Egg Muffins are a high protein breakfast that you can make at the beginning of the week for a breakfast on the go.
Servings: 12
Calories: 109kcal
Ingredients
- 10 jumbo eggs (or 12 large)
- 1 tablespoon milk
- 1 teaspoon oregano (or marjoram)
- ½ teaspoon minced dried onions
- salt and pepper (as desired)
- 1 tablespoon freshly chopped parsley or cilantro
- 1 chorizo link (finely chopped)
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven 350 degrees Fahrenheit. Spray a muffin pan generously with cooking spray.
- In a large bowl add all ingredients, except for chorizo and cheese.
- Add an even layer of egg mixture to each cavity in the prepared muffin pan. Top with an even layer of chorizo and cheese.
- Bake for 15-18 minutes, or until eggs are set in the center.
- Store in the refrigerator in an airtight container for up to 1 week.
Nutrition
Calories: 109kcal | Carbohydrates: 1g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 206mg | Sodium: 106mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg