These breakfast muffins are so good, quick and easy. These are perfect to add to your meal prep Sunday freeze simply warm them up n the morning for a quick and easy to go breakfast. Just use this recipe as a guide and make it your own. Add different veggies or add your favorite protein. They freeze really well.
- 18 Large Eggs
- 1 LB Chorizo Nitrate Free
- 1 Yellow Onion Chopped
- 1 medium Bell Pepper Diced
- 1 1 Hot Pepper Whatever is your favorite, diced
- 1 Garlic Clove minced
- Sea Salt to taste
- Ground Black Pepper to taste
- Coconut Oil
Preheat oven to 350°F. Place 24 silicone muffin liners on a rimmed baking sheet (or split up onto 2 baking sheets). If not using silicone muffins liners, grease two 12-cup muffin tins with coconut oil or olive oil.
Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. Drain out any extra grease.
Add approximately 1 tsp each of the onion and bell pepper to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.
Divide the chorizo evenly between the 24 muffin cups.
Beat all the eggs in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated.
Scoop 1/4 of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly or fill up any smaller cups.
Sprinkle the hot pepper on top of all the muffin cups evenly.
Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean.
Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month. If freezing, it's best to use a FoodSaver bag to prevent frost from accumulating.