Hash Brown Egg Muffins with Chorizo

Welcome to my hash brown egg muffins with chorizo. Breakfast just got better!

Perfectly cooked egg muffins (made in a muffin tin) with hash browns, bell pepper and chorizo.

They're perfect for meal prep and can be refrigerated or frozen and reheated during the week!

Go ahead and make several batches.

How to make hash brown egg muffins

Featured Ingredients

• Chorizo: I love the combination of chorizo with bell peppers in these hash brown egg cups.
  • Saute it until it's lightly browned on the edges, then add it to the mixture.
• Eggs: And lots of them! Be sure to buy a dozen.
  • You'll have a couple of extras after making this recipe, but that's not a bad thing.
• Bell pepper: Use any color you like or have on hand. Even a couple of the mini ones will work.
• Hash browns: The frozen or refrigerated kind work perfectly.
• Cheese: A blend of shredded Mexican cheeses is my favorite here, but cheddar or colby will also work.
• Cilantro: Adds that delish cilantro flavor and also a burst of freshness.
• Spices: Smoked paprika, onion and garlic powders, salt and black pepper, to be exact.

Step-by-Step Instructions

1. Preheat oven to 350 degrees. Grease a 12-cup muffin tin with cooking spray. Set aside.
2. Heat a medium skillet to medium-low heat.
3. Add chorizo and sauté until browned, breaking the chorizo into small pieces as it cooks. Drain and place in a large bowl.
4. Add the remaining ingredients and whisk or stir until thoroughly combined.
5. Use a measuring cup to scoop the mixture into the prepared muffin tin, filling almost to the top.
6. Bake 16-18 minutes or until egg is just set.

Recipe Substitutions and Alterations

• Instead of chorizo: Use cooked bacon, sausage or ham. Or, skip the meat for a vegetarian version.
• Instead of bell peppers: Use any chopped vegetables, like spinach or kale, mushrooms, onions, asparagus or broccoli.
• For the spices: Use any combination of your favorite dried herbs and spices.

Nutrition Considerations

• To make these gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
• To make these dairy free: Skip the cheese.
• To make these vegetarian: Skip the chorizo.
• To make these nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.

Make-ahead breakfast ideas:

• Copycat Starbucks Egg Bites
• Breakfast Oatmeal Yogurt Cookies
• Breakfast Casserole with Bacon
• Lemon Ricotta Pancakes
• Cheesy Wonton Breakfast Cups
• Healthy Pumpkin Waffles

Hash Brown Egg Muffins with Chorizo

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High protein egg muffins filled with chorizo, bell peppers, hash browns and Mexican cheeses.  Perfect for meal prep because they can be cooked in advance and frozen or refrigerated and reheated for quick and simple weekday breakfasts.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 18-22 mins
• Total Time: 28-27 mins
• Yield: 12 muffins 1x
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• ½-pound ground chorizo
• 10 large eggs
• 1 medium bell pepper or 4 mini bell peppers, seeded and diced
• 1 cup shredded hash browns
• 1 cup shredded Mexican cheeses
• ½ cup fresh cilantro, chopped
• 1 teaspoon smoked paprika
• ¾ teaspoon coarse salt
• ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes

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Instructions

1. Preheat oven to 350 degrees. Grease a 12-cup muffin tin with cooking spray. Set aside.
2. Heat a medium skillet to medium-low heat. Add chorizo and sauté until browned, breaking the chorizo into small pieces as it cooks.  Drain and place in a large bowl.  Add the remaining ingredients and whisk or stir until thoroughly combined.
3. Use a measuring cup to scoop the mixture into the prepared muffin tin, filling almost to the top. Bake 16-18 minutes or until egg is just set.

Notes

Storage Tip: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 161
• Sugar: 1g
• Sodium: 416mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 221mg