Hash Brown Egg Muffins with Chorizo
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.
- 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
Scale
- 1/2-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
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon smoked paprika
- 3/4 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin with cooking spray. Set aside.
- 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.
- 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
Find it online: https://thehealthyepicurean.com/chorizo-hash-brown-egg-muffins/