Another great lunchbox addition, egg muffins are super simple to make—and once you get the feel for it, easy to modify, too. Even better, these are a great way to use your Mexican chorizo, too. This are fantastic if you are looking to meal prep or just need some quick “on the go” breakfast meals to take with you.
My whole family will actually scarf these up in just a few days. Sometimes I will add ham or bacon as well to the dish. You can customize the recipe in a number of ways to make these super tasty and just right for you!
CHORIZO EGG MUFFINS
- 4 ounces Mexican chorizo
- 4 ounces kale chopped
- 6 Eggs
- 1 cup pumpkin puree unsweetened
- salt to taste
- pepper to taste
- 1/2 cup cheese of choice grated
- Sriracha sauce to taste
- greens to taste
- avocado sliced
- After preheating your oven to 360 F, dice your chorizo into a hot, dry pan, cooking 3-5 minutes over medium heat to begin browning. Add your kale, cooking an additional 5-7 minutes after reducing your heat to medium-low heat. Remove from heat and set aside.
- Meanwhile, crack your eggs in a large bowl and mix with your pumpkin puree before adding your chorizo and kale. Season with salt and pepper to taste before adding your grated cheese, if using any.
- Next spoon your mixture into a silicon muffin tray, using a ladle to distribute evenly.
- Bake 20-25 minutes before setting aside to cool. Serve with your preferred sides, or store in the refrigerator in an airtight container for up to 5 days.
- Medium pan
- Large bowl
- Silicon muffin tray