Hash Brown Egg Muffins with Chorizo

Chorizo & Hash Brown Egg Muffins on plates.

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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.


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


  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.


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


Keywords: easy, healthy, frittata, meal prep, freezer meals, freezer meal, make ahead