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Spicy Egg Muffins Recipe

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This recipe for Spicy Egg Muffins is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 18 large Eggs
• 1 lb Chorizo
• 1/2 Yellow Onion chopped
• 1 medium Bell Pepper diced
• 1 Hot Pepper whatever is your favorite, diced
• Sea Salt to taste
• Ground Black Pepper to taste
• Olive Oil
Directions:
Directions:
1. 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 (and it is highly that you do), grease two 12-cup muffin tins with olive oil.
2. Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. Drain out any extra grease.
3. 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.
4. Divide the chorizo evenly between the 24 muffin cups.
5. Beat all the eggs in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated.
6. 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.
7. Sprinkle the hot pepper on top of all the muffin cups evenly.
8. Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean.
9. 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.
Personal Notes:
Personal Notes:
Whole 30

 

 

 

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