Need to spice up your breakfast routine? Flavor-packed spicy chorizo egg muffins are a delicious and filling way to start your day. They can be prepared in advance and can be stored in the refrigerator or freezer for an easy weekday meal. These egg muffins are great options if you need a quick and easy breakfast – all you need to do is reheat it in the microwave!
Spicy chorizo egg muffins are made with chorizo sausage, bell peppers, onions all topped with eggs and shredded cheese. Each muffin is loaded with lean proteins along with vegetables! These easy egg muffins are a much better option compared to a typical, high carb breakfast muffin.
Not spicy enough? You can substitute the shredded cheddar cheese with low fat pepper jack cheese for an added kick. Also, a diced jalapeño can be added to the pan with the chorizo, bell peppers, and onions.
Recipe adapted from: https://www.wisconsincheese.com/recipes/3453/chorizo-egg-and-pepper-jack-omelet-muffins
Print Recipe Spicy Chorizo Egg Muffins
Gather all necessary ingredients.
Dice red bell pepper and onion.
If you have a block of cheese, finely shred it. Skip this step if you are using pre-shredded cheese.
Heat large skillet on medium heat, add chorizo, bell peppers, and onions to the pan.
Cook the chorizo and vegetables until the meat is browned - about 12 minutes.
Spread a paper towel over a baking sheet and pour the meat mixture onto the pan to drain any excess grease.
Evenly spoon the meat mixture into a greased muffin pan. Each muffin cup will be filled about halfway up.
In a large mixing bowl, whisk together the eggs using a whisk or a fork.
Pour the eggs over the meat mixture in the muffin pan - approximately 1/3 cup of egg in each muffin cup.
Sprinkle the shredded cheddar cheese over each muffin cup.
Bake egg muffins for 18 to 22 minutes, or until an inserted toothpick into each muffin comes out clean, with no egg.
Top egg muffins with your favorite salsa for some added freshness and serve!